Best Tofu Marsala Recipes

Tofu Marsala image

Provided by justcallmetoni

Categories Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup cornstarch, plus
2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (14 ounce) package extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini mushrooms (about 10 ounces) or 6 cups white mushrooms (about 10 ounces)
1/2 cup dry marsala wine (see Ingredient note)
1 cup vegetable broth or 1 cup reduced-sodium chicken broth
1 tablespoon tomato paste

Steps:

Preheat oven to 300 degrees F.
Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Nutrition Facts : Calories 309.9, Fat 18.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 395.6, Carbohydrate 23, Fiber 1.6, Sugar 2.1, Protein 10.2

Tofu and Mushroom Marsala image

Provided by dicentra

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 garlic cloves, pressed
2 tablespoons olive oil
1 red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 cups marsala wine
16 ounces firm tofu, cut into 3/4-inch cubes (about 16 ounces)
10 ounces cremini mushrooms, sliced
1 (14 ounce) can diced tomatoes
1/4 cup chopped fresh basil
salt and pepper
1 loaf crusty bread

Steps:

In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt.
Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
Add the basil and salt and pepper to taste.
Serve with plenty of crusty bread to soak up the flavorful broth.

Nutrition Facts : Calories 1001.8, Fat 15.2, SaturatedFat 2.7, Sodium 1245.5, Carbohydrate 89, Fiber 7, Sugar 11.8, Protein 22.8

TOFU & MUSHROOMS MARSALA image

Yield 4 servings

Number Of Ingredients 12

◦2 tablespoons olive oil
◦4 garlic c cloves, pressed or minced
1 red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 cups Marsala wine
1 cake firm tofu (16 ounces), cut into 3/4-inch cubes
10 ounces moonlight or Cremini mushrooms, sliced
1 14-ounce can of diced tomatoes
1/4 cup chopped fresh basil
salt and pepper
1 loaf of crusty bread

Steps:

1.In a pot on medium heat, cook the garlic in the oil just until it sizzles. 2.Immediately add the bell peppers, oregano, and salt. 3.Cook, stirring often, for 5 minutes. 4.Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. 5.Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. 6.Add the basil and salt and pepper to taste. 7.Serve with plenty of crusty bread to soak up the flavorful broth.

Tofu Marsala image

Provided by Chef Joey Z.

Categories Vegan

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup spelt flour
1/2 teaspoon celtic sea salt
1/2 teaspoon pepper
1 (14 ounce) package organic tofu (cut into 8 cutlets)
1 tablespoon tamari soy sauce
2 tablespoons light oil
1 cup organic cremini mushroom
1 tablespoon tomato paste
2 garlic cloves (minced)
1 1/2 cups marsala wine
1 tablespoon lemon juice
1 tablespoon vegan margarine
salt and pepper

Steps:

On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
Reduce this by half.takes about 5-7 minutes.
Off the heat add the lemon juice, stir to combine.
Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
Taste for seasoning and pour the sauce over the tofu.