This vegan tofu marsala is a delicious chicken-free take on a classic Italian-American recipe. With a creamy mushroom and marsala wine sauce and crispy, golden brown tofu cutlets, this is a must-make vegan dinner! Perfect served over pasta or mashed potatoes.
This tofu marsala 100% rivals anything you'll ever order at a restaurant. The creamy, rich, super flavorful mushroom sauce (with plenty of marsala wine) is good enough to serve plain over pasta, but the tofu "chicken" cutlets really take this to the next level!
This is one of those recipes that's perfect for convincing friends and family members that not all vegan food tastes bad. 😉 (And that not all vegan food is salad and raw veggies!) I love that this tastes just like the original recipe!
We know we've hit the jackpot with a recipe when it's dad and brother approved (neither of whom are vegan, or particularly like tofu). We hope you give it at try ASAP!
How to make crispy tofu cutlets
The tofu cutlets in this recipe are pressed and then pan-fried to remove moisture from the tofu and mimic a chewier, meat-like texture.
Here's how to do it:
Prep tofu: Remove tofu from packaging, drain and pat dry. Wrap the entire block of tofu in a clean towel or paper towel and set something heavy on top, like a cast iron skillet or a few cookbooks.
Press for at least 30 minutes (or up to 2 hours if you have time). This will help release moisture so the tofu fries up nicely in the pan. Once pressed, slice tofu into ¼” thick slabs.
Coat tofu: A light flour coating helps give the tofu some texture. Stir together flour, teaspoon salt and pepper in a small, shallow container. Lightly dredge the tofu pieces in the flour mixture.
NOTE: If the flour isn't sticking to the tofu, brush the tofu with a small amount of oil or nonstick cooking spray.
Pan fry: Preheat a large, non stick fry pan over medium heat. Add 1 ½ tablespoon of butter. Pan fry tofu for 4-5 minutes on one side, until golden brown. Add another 1 ½ tablespoon of butter to the pan and carefully flip the tofu, cooking for another 5 minutes until both sides are crispy and browned.
How to make vegan marsala sauce
The sauce is easy to make and only consists of a few simple ingredients. We use two different varieties of mushrooms: cremini and shiitake. If desired, you can use all cremini (or button), but we love the extra meatiness and earthy flavor that shiitake mushrooms add to the sauce.
Marsala wine is, as you probably guessed, an essential ingredient. Look for it in the vinegar aisle at the grocery store – it's usually grouped with other cooking wines like sherry. If not, check the regular wine section.
To make the sauce, start with a base of vegan butter and sautéed onion. Then add garlic and mushrooms with a small amount of vegetable broth. Increase the heat to allow the mushrooms to brown slightly (adds more flavor!) and season with salt and pepper.
When the mushrooms are softened and slightly browned, add in the marsala wine to deglaze the pan. Stir well and increase the heat to medium high to let the wine reduce slightly.
Next, add in the broth, cream, parsley and thyme. Let it all simmer, stirring occasionally, until the sauce reduces and thickens. Add in the tofu cutlets and simmer for a few minutes until it reaches the desired consistency.
Marsala wine substitutes
Can't find any marsala wine? Here's what you can use instead:
- Madeira wine
- Port
- Pinot Noir
- Dry white wine with a splash of brandy
Serving suggestions
Vegan tofu marsala is delicious served over plain pasta, especially a wider noodle like pappardelle or fettuccine.
Alternatively, you can serve this over creamy vegan mashed potatoes (my favorite option!). Or, for a low carb version, simply serve it plain with the tofu and sauce.
More classic recipes made vegan
- Cauliflower "Chicken" and Waffles
- The BEST Easy Vegan Mac and Cheese
- White Bean and Vegetable Pot Pie
- BBQ Pulled Mushroom Sandwiches
- Ricotta Stuffed Shells
- Mushroom Stew over Mashed Potatoes
If you make this vegan tofu marsala, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Tofu Marsala
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan
Description
This vegan tofu marsala is a delicious chicken-free take on a classic Italian-American recipe. With a creamy mushroom and marsala wine sauce and crispy, golden brown tofu cutlets, this is a must-make vegan dinner! Perfect served over pasta or mashed potatoes.
Ingredients
- 1 14 oz package extra firm tofu
- 3 tablespoon all purpose flour (regular or gluten free)
- 1 ½ teaspoon fine kosher salt, divided
- ½ teaspoon black pepper, divided
- 5 tablespoon vegan butter, divided
- 8 oz cremini mushrooms
- 4 oz shiitake mushrooms
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- ¾ cup marsala wine
- 1 ½ cups vegetable broth
- ¼ cup nondairy creamer
- ¼ cup chopped fresh parsley
- 2 tablespoon chopped fresh thyme
- 6-8 oz cooked pasta, like linguine, fettuccine or pappardelle
Instructions
- Drain tofu and pat dry. Wrap in a clean towel or paper towel and set something heavy on top, like a cast iron skillet or a few cookbooks. Press for at least 30 minutes (or up to 2 hours if you have time). Slice tofu into ¼” thick slabs.
- Stir together flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a small, shallow container. Lightly dredge the tofu pieces in the flour mixture.
- Preheat large non stick fry pan over medium heat. Add 1 ½ tablespoon of butter. Pan fry tofu for 4-5 minutes on one side, until golden brown. Add another 1 ½ tablespoon of butter to the pan and carefully flip the tofu, cooking for another 5 minutes until both sides are crispy and browned. Remove from pan and set aside.
- Add remaining 2 tablespoon of butter to the pan with onions. Sauté for 4-5 minutes, then add garlic and mushrooms with 2 tablespoon of vegetable broth. Increase heat to medium high and cook until mushrooms are softened and lightly browned, stirring frequently. Season with remaining salt and pepper.
- Meanwhile, cook pasta in salted water until al dente. (We generally use 1 teaspoon of salt for every 4 cups of water.)
- Add marsala wine to the mushrooms and increase heat to medium high. Simmer for a few minutes, then add broth, cream, parsley and thyme. Let simmer for 5-7 minutes to thicken and reduce, stirring occasionally. Add tofu cutlets and simmer for a few more minutes until sauce reaches desired consistency. Serve hot over pasta.
Notes
You can serve this over cooked pasta of choice or vegan mashed potatoes. If desired, you can add the cooked pasta to the mushroom sauce before adding the tofu to let them soak up some of the flavor.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: tofu marsala
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