This was so good!
I generally think of dishes made with tofu in lieu of meat as being a substandard version of the food in question. I know that is wrong, unfair, and a poor assumption, but I think it is somewhat common among meat eaters. In the case of Tofu Marsala, my assumption totally missed the mark.
Tofu Marsala is far better than the ‘real’ thing. There is no point in switching back to other Marsala variations. I have been against eating veal for a long time (see crazy one-sided anti-veal article here) and I no longer see any reason to cover chicken in this rich sauce of wine, mushrooms, and onions.
Tofu is where it’s at. The texture of the tofu was awesome and it soaked up the flavor of the Marsala sauce wonderfully.
This was one of those dinners where you have to consciously pack up the leftovers before you eat so that you don’t dig in and eat them as well. I day dreamed about the leftovers all day yesterday, genuinely excited about getting to eat the same thing for dinner a second night in a row.
After the tofu sat in the Marsala sauce overnight, soaking up the sauce, the leftovers were even better than the original meal. Like chili or lasagna, this is one of those dishes that gets better with time.
Adapted from Cara’s Cravings
- 2 tbsp + 1 tsp olive oil
- 1 block extra firm tofu
- 2 tbsp flour
- 1 tbsp cornstarch
- salt and pepper to taste
- 1 small onion, thinly sliced
- 2 cups canned mushrooms (fresh would be better, but we are working within the constraints of Duke’s House budget)
- 1/2 tbsp Italian seasoning blend
- 1/2 cup Marsala wine
- 1 tbsp tomato paste
- 1/4 cup + 1 cup reduced sodium, fat-free chicken broth
- Drain and press tofu ahead of time by wrapping it in paper towels, setting it on a plate, and setting heavy cans on it.
- Preheat oven to 300F.
- Slice the tofu crosswise into 6 even slices, and then cut each of those in half. Lay the 12 pieces out on a baking sheet or cutting board.
- Heat 2 tbsp of oil in a large skillet over medium-high heat.
- Combine the flour, cornstarch, salt and pepper and gently sift half of it over the tofu; turn the pieces and coat the other side with the remainder of the mix.
- Add the tofu pieces to the skillet and cook for 3-5 minutes on each side, until golden. Transfer to a baking sheet and keep warm in the preheated oven.
- Add the remaining 1 teaspoon of olive oil and 1/4 cup chicken broth to the skillet, reduce heat to medium-low and cook the onions until slightly softened, about 5 minutes.
- Add the mushrooms and Italian seasoning and cook until tender and lightly browned, about 5 more minutes.
- Stir in the Marsala, increase heat, and cook, stirring, until most of the liquid is evaporated, a few minutes.
- Whisk in the tomato paste and chicken broth, and continue to cook on high, until sauce thickens.
- Divide the tofu cutlets among plates and top with the mushroom mixture.
Servings ~ 3
Calories ~ 306, Fat ~ 18 g, Carbohydrates ~ 23 g, Protein ~ 16 g