This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
This vegan tofu marsala recipe is our take on the classic Italian-American recipe, Chicken Marsala. It’s just as rich, creamy, and will please even the biggest tofu skeptics! Quick enough for casual weeknights, but impressive enough for entertaining dinner guests or enjoying a date night at home.
Tofu is one of our favorite ingredients to use to mimic the texture of chicken. It has a great firmness, absorbs flavors well, and is a good source of protein. In addition to tofu marsala, we’ve used it in many of our popular recreations of our favorite Italian-inspired recipes. Give it a try in our Tuscan Vegan Chicken, Vegan Carbonara, and Air Fryer Herbed Tofu.
Ingredients You’ll Need
- All-purpose flour: Used to dredge the tofu before pan frying. This will help give the tofu a light and crispy coating and thicken the sauce.
- Spices: To season the flour mixture, you’ll need salt, ground black pepper, garlic powder, onion powder, and poultry seasoning. Despite its name, poultry seasoning is naturally vegan!
- Tofu: For the best texture, we highly recommend using super firm tofu. If you don’t have access to super firm tofu, opt for extra-firm tofu, but don’t go any softer. If you use tofu that is too soft, it will be too wet and fall apart during the pan-frying step.
- Dairy-free butter: Used to pan-fry the tofu and infuse the dish with a creamy, buttery richness. We typically use Country Crock, but any vegan buttery sticks will work well.
- Aromatics: Sautéed minced shallot, garlic, and fresh thyme infuse the dish with their aroma and deep flavor.
- Mushrooms: Adds the classic earthy, umami flavor to the dish. We used cremini mushrooms (baby bella mushrooms), but shiitake mushrooms would work well as an alternative. If you’re looking for a milder mushroom flavor, opt for white button mushrooms.
- Marsala wine: An essential ingredient in any “chicken” marsala! It provides the signature sweet flavor to the sauce and helps to deglaze the pan and work all those crispy, browned bits into the final dish.
- Cooking sherry: Complements the marsala wine by adding additional sweet and nutty depth of flavor. If you don’t have access to cooking sherry, opt for additional marsala wine.
Equipment Needed
- Wide, shallow bowl
- Sharp knife
- Large plate or cutting board
- Large skillet
- Spatula
How to Make Vegan Tofu Marsala
- Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.
- Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at at time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
- Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
- Add remaining ingredients. Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes.
- Enjoy! Garnish with fresh parsley and salt and black pepper to taste, serve immediately over mashed potatoes or fresh pasta.
Serving Suggestions
We love this Tofu Marsala served over our Vegan Mashed Potatoes, but it’s also delicious served over your favorite fresh pasta. It would be the perfect recipe to enjoy with our Authentic Homemade Vegan Pasta or our Fresh Spinach Pasta.
If you’re looking for a few simple vegan side dishes to accompany the dish, you can’t go wrong with a hearty slice of Vegan Garlic Bread or Freshly Baked Focaccia. Or go a bit lighter and serve with Pan Fried Asparagus or a tray of Simple Roasted Vegetables.
Recipe FAQs
Can I make this tofu marsala gluten-free?
We have not tested it, but you may be able to use a 1:1 gluten-free flour blend in the dredge. If you give it a try, leave a comment down below with your results.
Do I need to press the tofu?
If you are using super firm tofu that is vacuum sealed, it is pre-pressed and does not require any additional prep work. If you are using an extra firm tofu, particularly water packed extra firm tofu, we highly recommend pressing it for 30 minutes to 1 hour before slicing and dredging.
Is marsala wine and cooking sherry vegan?
This depends on the brand, but to confirm whether or not your wine and cooking sherry is vegan, search for it on Barnivore. They double and triple check their results and can ensure you’re meal is 100% vegan!
Storage Instructions
Transfer any leftovers to an airtight container and refrigerate for 3-4 days. Freezing is not recommended. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving.
Reheat leftovers in the microwave or in a skillet until warmed through.
More Vegan Dinner Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
PrintVegan Tofu Marsala Recipe
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
If you’re looking for a hearty vegan dinner, this Tofu Marsala is exactly what you need! Crispy pan-fried tofu cutlets simmered in a thick and creamy mushroom and marsala wine sauce. Serve over mashed potatoes or fresh pasta for a delicious weeknight main or date night in!
Ingredients
- ¼ cup all-purpose flour for coating
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- 1 block super firm tofu
- ½ stick dairy-free butter
- ½ shallot, minced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- 8 oz cremini mushrooms, sliced
- ¾ cup Marsala wine
- ⅓ cup cooking sherry
- Parsley for garnish
- Salt and pepper, to taste
- Mashed Potatoes, for serving
Equipment
- Wide, shallow bowl
- Sharp knife
- Large plate or cutting board
- Large skillet
- Spatula
Instructions
- Make the dredge. Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.
- Slice the tofu into cutlets. Slice the tofu crosswise into slices ¼” thick. One at a time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work.
- Pan-fry the tofu until golden brown. Heat a large skillet over medium-high heat. Once warm, add the dairy-free butter and allow it to melt. Add each slice of tofu, leaving a bit of space between each. Cook on each side until golden brown and crispy, about 3-5 minutes on each side. Reduce the heat as needed if the tofu is cooking too quickly.
- Add remaining ingredients. Once the tofu is sufficiently browned and crispy, add the garlic, shallots, mushrooms, marsala, cooking sherry and thyme. Cover and simmer for 7-10 minutes.
- Enjoy! Season with salt and black pepper to taste. Garnish with fresh parsley and serve immediately over mashed potatoes or fresh pasta.
Notes
- Storage: Transfer any leftovers to an airtight container and refrigerate for 3-4 days. For best results, store the tofu marsala separately from mashed potatoes or pasta for serving.
- Freezing: Not recommended.
- Reheating: Microwave or heat in a skillet until warmed through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
This was amazing! Thank you!
It looks so good ! I want to try, maybe with creamy polenta as sidedish…