BHA & BHT Free Vegan Tofu Marsala
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 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
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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