Tofu Cutlets Marsala
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.
- 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
- Preheat oven to 300°F.
- Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
- 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.
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 334 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 25 g carbohydrates; 11 g protein; 2 g fiber; 256 mg sodium; 562 mg potassium.
Nutrition Bonus: Selenium (41% daily value), Calcium (25% dv), Potassium (16% dv), Iron (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 3 fat
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- New Year's Eve
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, soy
- Preparation/ Technique