Description
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!
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
Equipment Needed:
- Wide, shallow bowl
- Sharp knife
- Large plate or cutting board
- Large skillet
- Spatula
Instructions
- 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!
Notes
- Storage: Sherry tofu is best enjoyed fresh but can be kept in the refrigerator for up to 4 days.
- Gluten-free: We have not tested it, but you may be able to swap the flour dredge with a quality cup for cup of 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Stovetop