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creamy sherry tofu in large skillet

Creamy Sherry Tofu Recipe


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  • Author: Sweet Simple Vegan
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

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:


Instructions

  1. 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! 
  2. Make the dredge. Mix the flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper together in a wide, shallow bowl.
  3. Dredge the tofu. One by one, dredge each slice of tofu in the flour mixture, coating it on all sides. Set aside. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Simmer the cutlets. Once the sherry sauce is simmering, add in the pan-fried cutlets and simmer for another 5-7 minutes. 
  8. 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