Vegan Tofu Marsala

Total time50 min

Prep time20 min

Cook time30 min

4.9

(14)

Marsala is one of those deeply savory, wine-forward dishes that can feel out of reach when you're cooking without meat or dairy — but this version absolutely delivers. Pressed extra-firm tofu is dredged in a seasoned flour coating and pan-fried until each cutlet develops a genuinely golden, firm crust that holds up beautifully in the sauce. A full pound of cremini mushrooms goes into the same skillet, cooked down until deeply browned and rich before dry Marsala wine and vegetable broth go in to build that classic, glossy sauce. Vegan butter stirred in at the end gives the whole thing a silky, restaurant-quality finish without a drop of cream or dairy. The cornstarch slurry thickens everything just enough so the sauce clings to each cutlet rather than pooling on the plate. Fresh thyme and optional parsley keep it bright and aromatic. This one serves four and is the kind of weeknight dinner that genuinely impresses.

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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
Ingredient note
Some brands use animal-derived fining agents like gelatin during production. Look for bottles labeled vegan or check a resource like Barnivore.com.
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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