Tofu Marsala
Creamy, savory, and irresistibly comforting, Tofu Marsala is the perfect plant-based twist on the classic Italian-inspired dish. This vegan recipe combines golden, pan-seared slabs of firm tofu with a luscious Marsala wine sauce infused with sautéed cremini mushrooms, sweet onions, garlic, and fresh thyme. A touch of non-dairy milk creates a velvety finish, while the addition of vegan butter enhances the dish's richness. Ready in under an hour, this one-skillet dinner is not only easy to make but also packed with bold, satisfying flavors. Serve it over mashed potatoes, pasta, or rice for a restaurant-worthy meal that’s ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 block (14 oz) Firm tofu
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cornstarch
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted vegan butter
- 1 small Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 1 cup Marsala wine
- 1 cup Vegetable broth
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Non-dairy milk (unsweetened)
- 2 tablespoons Fresh parsley, chopped
Instructions
Drain the tofu and press it between two plates or a tofu press to remove excess liquid. Let it press for 15 minutes, then cut the tofu into 4 equal slabs.
Season both sides of the tofu slabs with salt and black pepper. Lightly coat each slab in cornstarch, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tofu slabs and cook for 3-4 minutes on each side or until golden brown. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the vegan butter. Once melted, add the finely chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced cremini mushrooms to the skillet and cook for another 5-6 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown.
Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to allow the alcohol to cook off.
Stir in the vegetable broth and fresh thyme leaves. Reduce the heat to low and let the sauce simmer for 5-6 minutes until slightly reduced and thickened.
Slowly whisk in the non-dairy milk, ensuring a smooth sauce. Return the tofu slabs to the skillet, spooning the sauce over the top.
Cook for an additional 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
Garnish with freshly chopped parsley and serve hot over your favorite starch, such as mashed potatoes, pasta, or rice.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 43.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 942 mg | 72% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2167 mg | 46% | |
*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.
