Low Sodium Vegan Tofu Marsala

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the tofu

2 blocks (14 oz each) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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½ cup all-purpose flour
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp olive oil, divided

For the sauce

1 lb cremini mushrooms, sliced ¼ inch thick
4 cloves garlic, minced
1 cup dry marsala wine
1 cup vegetable broth
2 tbsp vegan butter
1 tbsp fresh thyme leaves
1 tbsp cornstarch
2 tbsp cold water
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Press the tofu blocks between layers of paper towels and set a heavy skillet or cutting board on top for at least 10 minutes, until most surface moisture is removed. Slice each block lengthwise into 4 cutlets, about 1/2 inch thick, for 8 cutlets total.
2
Whisk together the flour, garlic powder, onion powder, salt, and black pepper in a shallow bowl. Dredge each tofu cutlet in the flour mixture, pressing gently so it adheres on both sides, then shake off any excess.

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