Tofu and Mushroom Marsala
Elevate your weeknight dinners with this irresistible Tofu and Mushroom Marsala, a plant-based twist on the classic Italian-inspired dish. This recipe combines golden, pan-fried tofu cubes with earthy cremini mushrooms, all enveloped in a rich, aromatic Marsala wine sauce. Infused with sautéed shallots, garlic, and fresh thyme, this velvety sauce is perfectly balanced with a touch of vegetable stock and a hint of vegan butter for added decadence. Ready in just 40 minutes, this quick yet sophisticated meal is a feast for the senses, ideal for everything from cozy family dinners to special occasions. Serve it over creamy mashed potatoes, pasta, or rice for a hearty, comforting dish that’s as nourishing as it is flavorful. Vegan-friendly and protein-packed, this recipe will delight vegetarians and food lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g firm tofu
- 250 g cremini or button mushrooms
- 120 ml marsala wine
- 120 ml vegetable or mushroom stock
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp unsalted vegan butter
- 1 shallot
- 2 garlic cloves
- 1 tsp fresh thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Press the tofu for 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Slice the mushrooms and finely dice the shallot and garlic.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Dredge the tofu cubes lightly in flour, shaking off the excess, and pan-fry until golden brown on all sides, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of vegan butter. Add the shallot, garlic, and mushrooms, and sauté for 5-7 minutes until the mushrooms are browned and their moisture has evaporated.
Sprinkle the thyme, salt, and black pepper over the mushroom mixture, stirring to combine.
Deglaze the skillet with marsala wine, scraping any browned bits from the bottom of the pan, and let it simmer for 2-3 minutes to cook off the alcohol.
Add the vegetable stock to the skillet and simmer for another 5 minutes, allowing the sauce to reduce slightly.
Return the tofu cubes to the skillet, gently tossing them to coat in the sauce. Add the remaining 1 tablespoon of vegan butter to enrich the sauce and stir until melted.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley, over mashed potatoes, pasta, or rice, if desired.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 28.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
