Description
This creamy sherry tofu recipe features super firm tofu pan-fried to golden perfection and simmered in a rich, dairy-free sherry cream sauce with mushrooms and aromatic seasonings. Served over mashed potatoes, it offers a comforting, flavorful, and satisfying vegan main course that is perfect for any dinner occasion.
Ingredients
Scale
Tofu and Dredge
- 1 block super firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
Sauce and Vegetables
- 3 tablespoons dairy-free butter, divided
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, diced
- ¼ teaspoon Italian seasoning
- 3 cloves garlic, minced
- ½ cup dry sherry
- ¾ cup dairy-free heavy cream
For Serving
- Mashed potatoes, for serving
Instructions
- Prep the tofu: Slice the super firm tofu width-wise into ½-inch slabs. Optionally, round the corners of each slice to mimic chicken cutlet shapes for a more appealing presentation.
- Make the dredge: In a wide, shallow bowl, combine the all-purpose flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper.
- Dredge the tofu: Coat each tofu slab thoroughly in the flour mixture, ensuring all sides are covered. Set the coated tofu aside.
- Pan-fry tofu: Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets until golden brown on each side, about 5 to 7 minutes total. Remove and set aside.
- Sauté aromatics: In the same skillet, melt the remaining 1 tablespoon of dairy-free butter. Add diced onions and cook for 2 to 3 minutes until softened. Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Cook mushrooms and simmer sauce: Add sliced cremini mushrooms and sprinkle with Italian seasoning. Cook mushrooms for 2 to 3 minutes. Pour in the dry sherry and dairy-free heavy cream, stirring to combine, then bring to a simmer.
- Simmer tofu in sauce: Return the pan-fried tofu cutlets to the skillet and simmer in the sherry cream sauce for 5 to 7 minutes to allow flavors to meld.
- Serve: Serve the creamy sherry tofu immediately while warm over a bed of mashed potatoes for a comforting meal.
Notes
- Storage: Best enjoyed fresh but can be refrigerated in an airtight container for up to 4 days.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend such as Bob’s Red Mill gluten-free flour for a gluten-free variation.
- For a richer texture, ensure the tofu is well pressed to remove excess water before slicing.
- Dry sherry can be substituted with Madeira or Marsala for a similar flavor if unavailable.
- Use dairy-free heavy cream suitable for cooking to maintain the creamy consistency in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg
