Herb-crusted Tofu with Tangy Mushroom Sauce

I’m on a low-sodium diet, so feel free to add salt to taste. However, this is really good as is!

* 1 lb extra firm tofu, cut into eighths (I don’t press tofu anymore, unless it’s a relatively softer brand like Nasoya)
* 1 tbsp nutritional yeast
* 1 oz almond flour
* 1 tsp Mrs. Dash Caribbean Citrus
* 1 tsp Tabitha Brown’s Smoky Seasoning
* 1/4 tsp pepper
* 1/4 tsp Indian chili powder (can use cayenne instead)
* 4 oz condensed cream of mushroom soup
* 1 tbsp water
* 1/2 tsp paprika
* 1 tbsp dried fenugreek leaves / kasoori methi, crushed
* 1 tsp apple cider vinegar

Mix the nutritional yeast, almond flour, chili powder, pepper, Mrs. Dash, and smoky seasoning well. Dredge the tofu in the mixture and place on baking dish lined with parchment paper. Bake for 25 minutes at 350F, then carefully turn the tofu over and bake for 20 more minutes. Herb-crusted dishes usually aren’t flipped, but I wanted to get a seared crust on both sides.

While the tofu is baking, mix the remaining ingredients, including any leftover herb mix, then boil for a minute just before adding it to the baked tofu.

I served this with seitan & black beans with a dash of balsamic vinegar and steamed broccoli. Here’s my [seitan recipe](https://www.reddit.com/r/vegetarian/comments/t1l8me/air_fried_seitan/), but for this meal, I steamed it in an instant pot on high pressure for 30 minutes, instead of air-frying.

This looks so good

This would be a great crosspost for r/tofu!