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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Press the tofu for 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.

Step 2

Slice the mushrooms and finely dice the shallot and garlic.

Step 3

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.

Step 4

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.

Step 5

Sprinkle the thyme, salt, and black pepper over the mushroom mixture, stirring to combine.

Step 6

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.

Step 7

Add the vegetable stock to the skillet and simmer for another 5 minutes, allowing the sauce to reduce slightly.

Step 8

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.

Step 9

Taste the sauce and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve hot, garnished with fresh parsley, over mashed potatoes, pasta, or rice, if desired.

Nutrition Facts

Serving size	1018.7 grams (1018.7g)

Amount per serving	% Daily Value*
Calories	1121

Total Fat 70.10g	90%
Saturated Fat 15.10g	76%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2710mg	118%
Total Carbohydrate 56.70g	21%
Dietary Fiber 9.60g	34%
Total Sugars 28.00g
Protein 53.30g	107%

Vitamin D 18IU	88%
Calcium 709mg	55%
Iron 9mg	52%
Potassium 1993mg	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.

Source of Calories

Fat: 58.9%

Protein: 19.9%

Carbs: 21.2%