Tuesday, February 2, 2010

Tofu Marsala

Back to some old favorites that I haven't made in quite a while, Tofu Marsala.    I was at Costco to load up on some things the other day so I bought a big pack(obviously everything is huge their right) of baby bellas.  It only took two meals to use up the 24 oz pack, I guess when my son snacks on them while I am preparing the meal  they seem to dwindle down quite quickly.  Before I move on to this fabulous recipe here are some food items that I go to Costco to purchase because of the best deals, maple syrup, nuts, frozen mixed fruit, organic salad mix, tofu-sometimes & organic spices. 

Moving on...I have been using this Tofu Marsala recipe for years now and love it.  It does use some tomato paste in it and I don't think the authentic version uses any tomato but it works here.  As always you can adjust the spices, marsala etc.. but it's a good base for a nice meal.  My adjustments are in parenthesis.


Tofu Cutlets Marsala
from Eating Well

• 1/4 cup plus 2 teaspoons cornstarch, divided

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices(I slice mine a bit thinner)

• 4 tablespoons extra-virgin olive oil, divided

• 2 large shallots, minced(small sweet onion, finely diced)

• 1 teaspoon dried thyme( I use more)

• 6 cups sliced cremini, or white mushrooms (about 10 ounces)or baby bellas

• 1/2 cup dry Marsala wine
• 1 cup vegetable broth


1. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

2. 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 in a small casserole dish with lid 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/onion 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.

Whisk 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.(I add the tofu slices back into the mushroom sauce to completely coat the slices and let sit for a minute or two before serving).


  1. great recipe, i love eating well's recipes even more than i love vegetarian times, funny how that works out!

  2. Ooh, I know some people I could make this for! :) Thanks for sharing.


  3. This is going on my next meal plan. =)

    Jenn, HelloVeggie.Org

  4. Oh yum! This looks soooo goooood! I am fasting for a colonoscopy, you are killing me! ;)

    The 100% Pure tinted moisturizer is light coverage, more like a nice summer tint! :)

  5. awesome, JoLynn! your tofu marsala looks gloriously good! my sister just stopped eating meat and has been talking about missing chicken marsala, i'm going to pass this recipe along to her and i'm gonna have to make this for dan and i to try out now that he likes mushrooms (it took him long enough! ah ha ha!). i can't wait! next time i'm at the store i just need mushies 'n marsala, as i think we have some local tofu in our freezer. yay!

  6. This looks and sounds delicious. I make tofu all the time, but haven't used it in this way. Always looking for a fresh approach. Thanks for posting!