Tofu Marsala Recipe

Name: Tofu Marsala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 300 degrees F.
2
Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3
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.
4
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.
5
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.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup cornstarch, plus, 2 teaspoons cornstarch, divided, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and more.

Yes, Tofu Marsala falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Marsala

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