Tofu Marsala with Mushrooms and Wine
Savor the rich flavors of Tofu Marsala, featuring golden tofu steaks sautéed with mushrooms in a luscious Marsala wine sauce. A true gourmet experience!
Equipment
- Cast-iron skillet or large frying pan
- Small bowl (for flour mixture)
- spatula
- Knife
Ingredients
- ¼ cup 31 g all-purpose flour (or gluten-free flour for GF)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 20 ounces 570 g extra-firm tofu, drained and pressed, cut into 4 “steaks”
- ¼ cup 56 g nondairy butter (or 60 ml extra-virgin olive oil)
- 8 ounces 227 g button mushrooms, sliced
- ½ cup 120 ml Marsala wine
- ¼ cup 60 ml cooking sherry
Instructions
- In a small bowl, combine flour, salt, pepper, and oregano.
- Coat the tofu steaks in the flour mixture, ensuring all sides are covered.
- Heat nondairy butter (or olive oil) in a large frying pan or cast-iron skillet over medium heat.
- Add the tofu steaks and sauté for 3–5 minutes until lightly browned.
- Flip the tofu and cook for another 3–5 minutes.
- Add sliced mushrooms, Marsala wine, and cooking sherry.
- Cover the pan and cook for 10 minutes, turning the tofu halfway through.
- Check occasionally to prevent sticking.
- Serve with your favorite side dish, like Sesame Garlic Wilted Kale.
Notes & Wine Advice
Wine advice:
Pair with a glass of dry Marsala wine or a smooth Pinot Noir.
Nutrition values
Calories: 300 kcal | Carbohydrates: 16 g | Protein: 21 g | Fat: 18 g | Sugar: 3 g