Tofu Cutlets Marsala

12 Reviews
From: EatingWell Magazine October/November 2005

In this dish, tofu “cutlets” are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.

Ingredients 4 servings

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  • 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
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon dried thyme
  • 6 cups sliced cremini, or white mushrooms (about 10 ounces)
  • 1/2 cup dry Marsala wine, (see Ingredient note)
  • 1 cup vegetable broth, or reduced-sodium chicken broth
  • 1 tablespoon tomato paste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300 °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. 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.
  • Ingredient Note: Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months—unlike wine, which starts to decline within hours of being uncorked.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 331 calories; 18 g fat(3 g sat); 2 g fiber; 25 g carbohydrates; 12 g protein; 60 mcg folate; 0 mg cholesterol; 6 g sugars; 251 IU vitamin A; 4 mg vitamin C; 229 mg calcium; 3 mg iron; 300 mg sodium; 594 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 3 fat

Reviews 12

July 22, 2015
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By: jma1003
Flavorless The sauce is not good in its own right. There are much more flavorful Marsala recipes however I don't think a better sauce would save this dish. The tofu doesn't absorb any flavor most likely due to its prep. Pros: Simple to make Cons: The breadding locks the tofu away from the flavor of the sauce
May 09, 2014
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By: EatingWell User
Great Sauce I used a well-seasoned cast-iron skillet rather than a nonstick skillet. The food didn't stick to the pan, but the tofu browned unevenly. The parts of the tofu that were more than just golden brown were hard and tough and had to be cut with a steak knife. My husband turned thumbs down on the tofu, but we both liked the sauce. Pros: Easy Cons: Tofu Unappetizing
October 09, 2013
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By: wutzcookin
Truly outstanding! I like tofu and cook with it often. This is one of the best tofu recipes I've ever made! So flavorful and satisfying. It could definitely work as a Thanksgiving main dish. It's not the quickest dish to make, but it's do-able on a weeknight, and so worth the time. This will be a regular dish in our house!
October 08, 2011
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By: Robinskitchen
Wonderful Made this for friends last night and we all loved it. The sauce would be great on anything and the tofu had a nice texture. This goes in my favorite pile. Pros: Easy and Elegant
November 25, 2010
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By: EatingWell User
I made this for Thanksgiving main dish as an alternative to meat for my daughter. It's fairly easy to prepare and was tasty and satisfying. I would make this again.
August 16, 2010
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By: bhess26
Wonderful! One of my favorite ways to make tofu!
June 27, 2010
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By: EatingWell User
Excellent recipe!! I would serve this to guests. The flavors were amazing. Easy to prepare. Cannot wait to make it again!
May 11, 2010
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By: EatingWell User
This is soooo good! I just made it and ate two slices of tofu and I had to go back for more because this is so good. It takes a little time to prepare but it is so easy and great tasting. I didn't add thyme to it because I didn't have any and it tasted fine. Highly recommended!!
March 11, 2010
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By: EatingWell User
We loved this recipe - my husband doesn't like mushrooms, so I substituted chopped artichokes instead - and it was great!