Creamy Sherry Tofu

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 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.

How to Make Sherry Tofu

  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! 

Find the full printable recipe here: Creamy Sherry Tofu