Tofu Cutlets Marsala

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Tofu Cutlets Marsala

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.

Serves 4

Prep Time 40 min

Total Time 40 min.

Ingredients

  • 1/4 cup plus 2 cornstarch, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce b extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
  • 4 tablespoon 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

Cooking Directions

Step 1

Preheat oven to 300°F.

Step 2

Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

Step 3

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.

Step 4

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.

Step 5

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.


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