Name: Creamy Sherry Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 block super firm tofu; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon poultry seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup all-purpose flour; 3 tablespoons butter, divided; 8 ounces cremini mushrooms, sliced; 1/2 medium onion, diced; 1/4 teaspoon Italian seasoning; 3 clove garlic, minced; 1/2 cup dry sherry; 3/4 cup dairy-free heavy cream; Mashed Potatoes, for serving; Wide, shallow bowl; Sharp knife; Large plate or cutting board; Large skillet; Spatula

This post may contain affiliate links. Please read our disclosure policy.

This Creamy Sherry Tofu features crispy pan-fried tofu cutlets and savory mushrooms, all coated in a luscious, creamy sherry sauce. Made with just 12 ingredients in 30 minutes, it’s the ultimate vegan dinner—perfect for spooning over mashed potatoes!

Lately, we’ve been all about 30-minute Vegan Dinners. They’re the most realistic for busy work weeks, often make the best leftovers, and are usually made with minimal ingredients.

This Creamy Sherry Tofu is the best of both worlds – it’s easy enough to whip up after a long day, but also elevated enough to impress dinner guests or a cozy date night meal! If you love our Tofu Marsala or Vegan Tuscan Chicken Pasta, this dish is a must-make.

super firm tofu, mushrooms, dairy-free heavy cream, flour, onion powder, garlic powder, poultry seasoning, salt, black pepper, onion, dry sherry, garlic, Italian seasoning, vegan butter

Ingredients You’ll Need

Super firm tofu: When making the crispiest tofu, you want to use the firmest tofu you can find. In this recipe, we find super firm, vacuum-packed tofu to be the best and ideal for busy weeknights when you don’t have time to press tofu!
Flour: Coats the tofu for a crispy exterior before it simmers in the sherry sauce.
Spices: A blend of garlic powder, onion powder, poultry seasoning, salt, black pepper, and Italian seasoning enhances the tofu and the sauce.
Cremini mushrooms: For a rich, umami boost! We prefer the deeper flavor of cremini mushrooms or baby bella mushrooms in this recipe, but you can also use white button mushrooms for a milder option.
Aromatics: The classic combination of onion and garlic builds a flavorful base for the sauce.
Dry sherry: Brings nutty, slightly sweet acidity and helps deglaze the pan, lifting all the browned bits for extra depth. Ensure it’s vegan by checking brands on Barnivore.
Vegan heavy cream: Key for a luxuriously creamy sherry sauce. Most grocery stores now carry vegan heavy cream (including Trader Joe’s!). Use your favorite brand or the one most easily accessible to you.

plate of mashed potatoes topped with creamy sherry tofu

Equipment Needed

How to Make Sherry Tofu

Prep the tofu. Slice the super firm tofu width-wise into 1/2″ slabs. If you’d like to round the corners of the tofu to make it look more like chicken cutlets, you are welcome to but it’s not necessary!
Make the dredge. Mix the flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper together in a wide, shallow bowl.
Dredge the tofu. One by one, dredge each slice of tofu in the flour mixture, coating it on all sides. Set aside.
Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter and pan-fry the tofu cutlets on both sides until golden brown, about 5-7 minutes. Remove the cutlets from the pan and set aside.
Sauté the aromatics. Add 1 more tablespoon of dairy-free butter to the pan and let it melt. Add the onions and cook for 2-3 minutes or until softened. Add the garlic, and cook for an additional minute, stirring frequently to prevent burning.
Cook the mushrooms. Add the mushrooms and season with the Italian seasoning and cook for 2-3 minutes. Add in the cooking sherry and dairy-free heavy cream and bring to a simmer.
Simmer the cutlets. Once the sherry sauce is simmering, add in the pan-fried cutlets and simmer for another 5-7 minutes.
Serve. Serve immediately while warm over mashed potatoes, and enjoy!

Serving Suggestions

We love this sherry tofu served over our Homemade Vegan Mashed Potatoes, but it’s equally delicious served over fluffy white rice or al dente pasta.

It’s also the perfect pair for lighter vegetable sides, such as Pan Fried Asparagus, Simple Roasted Vegetables, or Brussels Sprouts Caesar Salad .

overhead of a plate of sherry tofu over mashed potatoes

Frequently Asked Questions

Is this Sherry Tofu gluten-free and vegan?

Like all of our recipes, it is 100% vegan, but as written, it contains gluten. We have not tested it, but you may be able to swap the flour dredge with a quality cup for cup gluten-free flour. We’ve used Bob Red Mill’s gluten-free flour blend for many of our gluten-free recipes and have had great success.

Why is my dredge coating not sticking to the tofu?

If the tofu dredge is falling off when pan-frying, it is a sign that it was too wet before coating it in the flour. To help it stick as best as possible, use super firm tofu and pat each slice dry with a paper towel before coating in the flour mixture.

My grocery store doesn’t sell super-firm tofu. Will extra-firm tofu work?

Super firm tofu is ideal because it has the lowest moisture and the best texture, but extra-firm is the next best thing. Just press it for at least 30 minutes beforehand and pat it dry before starting. If you can get vacuum-sealed extra firm tofu, that is ideal!

Can I make Sherry Tofu for meal prep?

Because of the crispy coating, sherry tofu is best enjoyed fresh but will keep for up to 4 days in the refrigerator. If you don’t mind a slightly less crispy tofu coating, this sherry tofu recipe will work fantastic for meal prep!

More Restaurant-Worthy Vegan Dinners You May Enjoy:

Dinner