Tofu Marsala
Meals

Tofu Marsala

Golden tofu cutlets in a mushroom Marsala sauce over mashed potatoes or pasta.

Ingredients

Tofu and Dredge

  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp poultry seasoning
  • 1 block super-firm tofu

Pan and Sauce

  • ½ stick butter or dairy-free butter
  • Olive oil
  • 3 garlic cloves, minced
  • ½ shallot, minced
  • 8 oz cremini mushrooms, sliced
  • 2 tsp fresh thyme
  • ¾ cup Marsala wine
  • ¼ cup cooking sherry

Serve With

  • Mashed potatoes or noodles
  • Fresh parsley

Instructions

1

Make dredge

Whisk flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning in a wide bowl until uniform.

2

Slice and coat tofu

Slice super-firm tofu into ¼-inch-thick cutlets. Press each slab into the flour mixture, flip, coat again, shake off excess, and line pieces up on a plate or pan.

3

Fry tofu

Heat a large skillet over medium-high heat. Add oil and butter. When it melts into a golden pool, add tofu pieces with space between them. Cook 3–5 minutes per side until golden brown and crisp. Set aside on paper towels.

4

Make sauce

If the pan is burnt, wipe it out. Add garlic, shallot, mushrooms, and thyme. Cook briefly, then add Marsala wine and cooking sherry.

5

Reduce

Simmer and reduce the sauce 7–10 minutes or longer, until it reaches a brown gravy consistency. Taste and adjust salt and pepper carefully.

6

Serve

Serve tofu immediately over mashed potatoes or fresh pasta, spoon sauce over the top, and garnish with parsley.

Notes

  • Extra-firm or super-firm tofu works best for crisping.
  • Do not overdo the salt; Marsala sauce concentrates as it reduces.
  • Mashed potatoes are the preferred base for this comfort meal.