This savory tofu Marsala brings together tender tofu steaks with a rich Marsala wine and mushroom sauce for a flavorful dish. Perfect with a side of Sesame Garlic Wilted Kale.
Tofu Marsala
This savory tofu Marsala brings together tender tofu steaks with a rich Marsala wine and mushroom sauce for a flavorful dish. Perfect with a side of Sesame Garlic Wilted Kale.
Equipment
- Cast-iron skillet or large frying pan, small bowl, spatula, measuring cups and spoons
Ingredients
- ¼ cup 31 g all-purpose flour
- ¼ teaspoon ground black pepper
- ¼ cup 56 g nondairy butter or 60 ml extra-virgin olive oil
- ½ teaspoon dried oregano
- 8 ounces 227 g button mushrooms, sliced
- ½ cup 120 ml Marsala wine
- ¼ cup 60 ml cooking sherry
- ½ teaspoon salt
- 20 ounces 570 g extra-firm tofu, drained and pressed, cut into 4 steaks
Instructions
- Mix together the flour, salt, pepper, and oregano in a small-size bowl.
- Coat the tofu steaks in the flour mixture.
- In a large-size frying pan or cast-iron skillet, melt the butter over medium heat.
- Add the tofu and sauté until lightly browned, 3 to 5 minutes, then flip.
- Add the mushrooms, Marsala wine, and cooking sherry.
- Cover and cook for 10 minutes, turning halfway through and checking occasionally to prevent the tofu from sticking to the bottom of the pan.
Notes & Wine Advice
Serving Tip:
Serve with a side of Sesame Garlic Wilted Kale for a perfect balance of flavors.
Wine Advice:
Pair with a light and crisp white wine, such as a Pinot Grigio, to complement the rich, savory sauce.
Nutrition values
Calories: 175 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 10 g | Sugar: 3 g