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 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.
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.
Find the full printable recipe here: Vegan Tofu Marsala
