Tofu Katsu with Creamy Mushroom Gravy. Tofu Katsu recipe is from my newest cookbook, The Korean Vegan Homemade (p. 334). Mushroom Gravy: 5 tbsp v butter 1 cup mushrooms 1 tbsp rosemary 1/4 cup flour 1 1/2 cups non-dairy milk 1 tsp sea salt 1 tsp black pepper Cook mushrooms in butter. Add flour and stir. Pour in milk and cook until thick. Season with salt and pepper. Comment “recipe” below and I’ll send you details on the book, along with the full recipe for the gravy. #katsu #veganthanksgiving #veganholidayrecipes