These tofu steaks will satisfy your comfort food cravings! Covered in a crispy panko coating and topped with savory caramelized onion gravy, they make a great vegan main course for special dinners.
Place the olive oil, onion, thyme, and sugar into a medium skillet and place it over medium-low heat. Allow everything to cook, stirring occasionally, until the onions begin to brown and caramelize, about 30 minutes.
Add the wine, raise the heat to medium, bring it to a simmer, and allow it to cook until most of the liquid has cooked off, about 3 minutes.
Stir in the flour to form a paste coating the onion. Cook the onion and flour for about a minute.
Slowly stir in the broth and soy sauce. Bring the mixture to a simmer and allow to cook until it becomes nice and thick, about 5 minutes. The gravy thickens quickly, so add in some additional broth or water if it becomes too thick.
Remove the skillet from heat. Taste test the gravy and add more soy sauce if you'd like.
In a separate dish, stir together the ingredients for the breading.
Cut the tofu in half width-wise, then cut each piece in half thickness wise, creating 4 rectangular slabs.
Very generously coat the bottom of a large skillet with oil and place it over medium heat. You want at least ⅛ inch of oil.
When the oil is hot, place one of the tofu slabs into the batter, flipping to coat each side, then transfer it to the panko mixture and coat each side. Place it into the skillet, and repeat for the remaining tofu slabs, cooking as many as you can fit at a time without crowding.
Cook the tofu steaks for about 4 minutes per side, until golden brown, very carefully flipping between sides so as not to remove the coating.
Cook any remaining tofu slabs in a second batch, following the method above.
This recipe only makes a small amount of gravy, but like I said above, you only need a little. If you're a serious gravy monster, make a double batch.