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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Season both sides of the tofu slabs with salt and black pepper. Lightly coat each slab in cornstarch, shaking off any excess.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Slowly whisk in the non-dairy milk, ensuring a smooth sauce. Return the tofu slabs to the skillet, spooning the sauce over the top.

Step 9

Cook for an additional 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.

Step 10

Garnish with freshly chopped parsley and serve hot over your favorite starch, such as mashed potatoes, pasta, or rice.

Nutrition Facts

Serving size	1391.5 grams (1391.5g)

Amount per serving	% Daily Value*
Calories	1578

Total Fat 87.10g	112%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 4.70g
Cholesterol 0mg	0%
Sodium 3101mg	135%
Total Carbohydrate 103.30g	38%
Dietary Fiber 11.70g	42%
Total Sugars 43.60g
Protein 55.30g	111%

Vitamin D 73IU	364%
Calcium 942mg	72%
Iron 11mg	59%
Potassium 2167mg	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.

Source of Calories

Fat: 55.3%

Protein: 15.6%

Carbs: 29.1%