Tofu Marsala

Here’s a handful of things my husband and I often do together: watch True Blood, go shopping, and eat goat cheese. Here are some things we rarely do together: listen to classical music, work on the yard, and drink really muddy looking beers. Can you tell he enjoys my hobbies more than I like his? Not only does he put up with the the things I like, he’s come to love a lot of them himself. You might call him a copy-cat; I like to think of him as easily-pleased.

Of course it’s important to keep your “me time” in your relationship and keep up with whatever it is that you enjoy, even if your significant other doesn’t. But when it comes to food, it works out really well if you like a lot of the same things. The best is when you can’t decide what to order in a restaurant. Just convince your SO to order your second choice so you can share!

It’s pretty convenient at home too. Need Want to make that tofu dish again less than a week later so you can take another picture for the blog because you can’t get over how good it was? No worries, because he loves that stuff. No joke. He almost fought me when I called the leftovers for my lunch the next day. Maybe it wouldn’t be such a bad thing to have some me food to enjoy all to myself!

Tofu Marsala
Recipe slightly adapted from Eating Well
Printable Recipe

2 tablespoons + 1 teaspoon olive oil
1 block firm tofu
2 tablespoons (15gm) flour
2 tablespoons (8gm) cornstarch
salt & pepper
1 small onion, thinly sliced
1 10oz package baby bella mushrooms, sliced
1 teaspoon Italian seasoning blend
1/2 cup marsala wine
1 tablespoon tomato paste
1 cup reduced sodium, fat free chicken broth

Preheat oven to 300F.

Drain the tofu and wrap in paper towels or a dishcloth. Place the wrapped tofu on a plate, and set another heavy plate on top of it. Weight it down with a heavy can or two. Press the tofu for at least 20 minutes, or up to a day in the refrigerator (I like to do this ahead of time.)

Slice the tofu crosswise into 6 even slices, and then cut each of those in half. Lay the 12 pieces out on a baking sheet or cutting board.

Heat the 2 tablespoons of oil in a large skillet over medium-high heat.

Combine the flour, cornstarch, salt and pepper and gently sift half of it over the tofu; turn the pieces and coat the other side. Add the tofu pieces to the skillet and cook for 3-5 minutes on each side, until golden. Transfer to a baking sheet and keep warm in the preheated oven.

Add the remaining 1 teaspoon of olive oil to the skillet, reduce heat to medium-low;and cook the onions until slightly softened, about 5 minutes. Add the mushrooms and Italian seasoning and cook until tender and lightly browned, about 5 more minutes. Stir in the marsala, increase heat, and cook, stirring, until most of the liquid is evaporated, a few minutes.

Whisk in the tomato paste and chicken broth, and continue to cook on high, until sauce thickens. Divide the tofu cutlets among plates and top with the mushroom mixture.

Nutritional Info
Servings Per Recipe: 3
Amount Per Serving
Calories: 346.6
Total Fat: 16.7 g
Cholesterol: 0.0 mg
Sodium: 243.5 mg
Total Carbs: 23.8 g
Dietary Fiber: 3.6 g
Protein: 16.1 g

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21 Responses to “Tofu Marsala”

  1. 1

    Tasha — April 19, 2010 @ 1:48 pm Reply

    I love mushrooms in a marsala sauce but somehow the chicken part of traditional Chicken Marsala never does it for me. This looks like the perfect solution!

  2. 2

    Dawn — April 19, 2010 @ 2:53 pm Reply

    I just bought some tofu yesterday. I never cook it and I decided I need to learn. For my first try I'm going to try and press it, brown the outside and then simmer it in some Seeds of Change simmering sauce. If I can get that down I'll try something more complicated. Hope you had a great weekend and the weather treated you well up there!

  3. 3

    TJ — April 19, 2010 @ 3:07 pm Reply

    Looks good! :) My BF begs me to make tofu all the time. Weird men! lol

  4. 4

    ChubbyNewlywed — April 19, 2010 @ 3:52 pm Reply

    I don't love marsala sauce but I do love tofu so I very much appreciate the tips about getting all the moisture out. I haven't successfully cooked tofu at home and I think it's the water that's the problem!

  5. 5

    Kelly — April 19, 2010 @ 3:55 pm Reply

    I love that you fight each other over the tofu. I have yet to date a guy who shared my love for that. Now that I'm single maybe my next love?

  6. 6

    Joanne — April 19, 2010 @ 5:30 pm Reply

    I'm so impressed that you got your husband to not only eat, but LIKE tofu. I can barely get some of my readers to read about it!Great dish.

  7. 7

    Elina — April 19, 2010 @ 6:37 pm Reply

    Looks delicious! My husband loves tofu now too so I'm adding this to my to-make list.PS – just made one of your recipes for lunch and it was incredible (Adam said to put it on the "favorites" list). I'll blog about it tonight :)

  8. 8

    marla {Family Fresh Cooking} — April 19, 2010 @ 7:39 pm Reply

    What a great idea! Your tofu marsala looks delish. Did you see that you won my Squeaky Gourmet cookbook giveaway. Yeah! Please e-mail me your mailing address.

  9. 9

    Shannon — April 20, 2010 @ 12:58 pm Reply

    Sounds delicious!! another to add to the list to try :)

  10. 10

    Jen — April 21, 2010 @ 12:26 am Reply

    Cara this looks awesome! I'm adding this to the list of dinner ideas.

  11. 11

    Ashlea — April 21, 2010 @ 2:14 pm Reply

    looks good! Just used tofu for the first time last week and definitely wanted to experiment more. Thanks for sharing!

  12. 12

    Kerstin — April 22, 2010 @ 4:08 am Reply

    Haha, we're the same way in restaurants :) This looks so yummy and I've been on a tofu kick lately so I'm saving the recipe!

  13. 13

    Susan — April 23, 2010 @ 2:33 am Reply

    I have the hardest time loving tofu, but I keep trying. And I want to try this!

  14. 14

    Susan (peebsmama) — January 8, 2011 @ 1:40 am Reply

    I used homemade seitan instead of the tofu and vegetable broth instead of the chicken broth so this would be a vegan dish. It was SO delicious. The sauce was rich and flavorful. I served it over polenta with a side of spinach. A definite make again meal.

  15. 15

    Cara — January 8, 2011 @ 2:19 am Reply

    @Susan, thanks! I would love to know more about seitan, that is something I haven't yet tried.

  16. 16

    Cara — March 27, 2011 @ 3:07 am Reply

    You are so welcome, glad you liked it! Reminds me, I'd love to make it again soon.

  17. 17

    Marathonlaura — March 27, 2011 @ 3:07 am Reply

    I just made this tonight and it was delicious! Thank you for a great vegan recipe! (I used veg broth)

  18. 18

    Cara — April 5, 2011 @ 1:17 am Reply

    @Susan, thanks! I would love to know more about seitan, that is something I haven't yet tried.

  19. 19

    Elina — April 5, 2011 @ 1:17 am Reply

    Looks delicious! My husband loves tofu now too so I'm adding this to my to-make list.PS – just made one of your recipes for lunch and it was incredible (Adam said to put it on the "favorites" list). I'll blog about it tonight :)

  20. 20

    ChubbyNewlywed — April 5, 2011 @ 1:17 am Reply

    I don't love marsala sauce but I do love tofu so I very much appreciate the tips about getting all the moisture out. I haven't successfully cooked tofu at home and I think it's the water that's the problem!

  21. 21

    Marathonlaura — April 5, 2011 @ 1:17 am Reply

    I just made this tonight and it was delicious! Thank you for a great vegan recipe! (I used veg broth)

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