If you’re craving something cozy yet elegant, this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe is an absolute winner. It’s a comforting twist on classic comfort food that manages to feel fancy but is surprisingly easy to whip up. Stick with me, and I’ll walk you through how to get it just right!

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe
Top Tip
How to Serve Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Why You'll Love This Recipe

Let me tell you, this recipe has become one of those go-to dishes I reach for when I want something warm, creamy, and full of flavor—but totally plant-based and simple enough for weeknights. The sherry adds a subtle punch that’s unexpected and delightful, and paired with those creamy mashed potatoes, it’s downright soul-soothing.

Super creamy sauce: The dairy-free heavy cream mixed with sherry creates a luscious sauce that hugs every piece of tofu beautifully.
Hearty mushrooms: Sautéed cremini mushrooms add just the right earthiness to balance the richness.
Simple yet elegant: Despite its gourmet feel, this recipe uses everyday ingredients and straightforward steps.
Perfect pairing: Serving it over creamy mashed potatoes transforms this into a complete comfort meal.

Creamy Sherry Tofu - The image shows several browned pieces of cooked meat layered with light brown and white sliced mushrooms and bits of cooked onion. These layers sit in a creamy beige sauce that fills the spaces between and around the meat. The texture of the sauce looks smooth and slightly thick, covering the meat and vegetables. The meat pieces have a crispy-looking outer edge and a golden-brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about layering simple ingredients that complement each other. The tofu acts as a wonderfully absorbent canvas for the sherry cream sauce, and the mushrooms bring in a lovely umami depth. Here’s what you need to look out for when shopping and prepping:

Creamy Sherry Tofu - Flat lay of a block of super firm tofu with smooth white texture, fresh cremini mushrooms sliced to show their rich brown caps and creamy gills, a small heap of diced yellow onion with translucent edges, peeled garlic cloves and minced garlic scattered nearby, a small pile of golden all-purpose flour powder, sprigs of dried Italian seasoning herbs with green and brown tones, and a glass of clear amber dry sherry with light reflections, all arranged naturally with soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Super firm tofu: Make sure it’s super firm to hold up when pan-frying—soft tofu won’t crisp or keep its shape.
Garlic powder and onion powder: These add a subtle savory base to the dredge without overpowering the dish.
Poultry seasoning: This might sound odd, but it adds a blend of herbs that enhances the tofu’s flavor, simulating that comforting “roast” taste.
All-purpose flour: This helps create a crisp outer layer on the tofu and thickens the sauce later.
Butter: Use dairy-free butter if you want to keep it vegan—this lends richness and helps build that creamy sauce.
Cremini mushrooms: Their firm texture and earthiness make them the perfect match here.
Onion and garlic: Fresh aromatics bring a brightness that balances the creamy sauce.
Dry sherry: If you’ve never cooked with sherry before, it adds a slightly sweet, nutty flavor that elevates this dish—don’t skip it!
Dairy-free heavy cream: This makes the sauce velvety without dairy; coconut or cashew cream works beautifully.
Mashed potatoes: The smooth, buttery mashed potatoes soak up all that delicious sauce perfectly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or who I’m cooking for. Feel free to make it your own by swapping in your favorite mushrooms or adding some fresh herbs for a little extra zing.

Mushroom swap: I’ve tried shiitake or portobello in place of cremini mushrooms, and it adds a deeper flavor profile if you want to mix things up.
Herb add-in: A sprinkle of fresh thyme or rosemary during the sauté adds an aromatic touch that’s incredible.
Vegan variation: Use vegan butter and coconut cream, and ensure your mashed potatoes are dairy-free—this recipe shines no matter the diet.
Gluten-free tweak: Substitute the all-purpose flour with a gluten-free blend; I’ve had success with Bob’s Red Mill gluten-free flour.

Step-by-Step: How I Make Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Step 1: Prep Your Tofu Like a Pro

Start by slicing your super firm tofu into half-inch thick slabs. If you want to, round off the edges to make them look more like chicken cutlets—it’s a small touch that makes the presentation feel special but totally optional. Pat the tofu dry with paper towels to remove excess moisture; this step is key if you want a nice golden crust later on.

Step 2: Mix Your Flavor-Packed Dredge

In a shallow bowl, combine the flour with garlic powder, onion powder, poultry seasoning, salt, and black pepper. This mixture not only gives the tofu a lovely seasoned coating but also boosts the overall flavor. Dredge each tofu slice in this flour blend, making sure every side is well coated—don’t rush this part!

Step 3: Pan-Fry for Crispy Perfection

Heat a large skillet over medium heat and melt 2 tablespoons of your butter. Carefully lay the tofu cutlets in the pan—don't overcrowd it—and cook about 5 to 7 minutes per side until golden brown and slightly crispy. This is when the magic happens. Once done, transfer them to a plate while you prepare the sauce.

Step 4: Build That Flavorful Sauce

Into the same pan, add the remaining tablespoon of butter and melt it down. Toss in the diced onion, cooking for 2 to 3 minutes until softened. Add the minced garlic and cook for another minute, stirring often so it doesn’t burn. Then, add the sliced mushrooms and sprinkle with Italian seasoning. Sauté for a couple of minutes until the mushrooms release their moisture.

Step 5: Simmer in Sherry Cream Sauce

Pour in the dry sherry and let it bubble gently for a minute to reduce slightly. Next, stir in the dairy-free heavy cream and bring the mixture to a simmer. Nestle your tofu cutlets into the sauce, cover the pan if you like, and let everything simmer together for about 5 to 7 minutes so that the tofu soaks up that gorgeous sauce.

Step 6: Serve and Enjoy!

Plate up those creamy sherry tofu cutlets over a generous bed of mashed potatoes. Spoon extra sauce and mushrooms on top—you want every bite to have that perfect balance of creaminess and umami. Dig in while it’s warm, and prepare to get lots of happy sighs from your dinner companions.

Top Tip

Over the years, making this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe, I’ve found a few little tricks that really boost the flavor and texture—trust me, they’ll make a difference whether you’re a beginner or a seasoned cook.

Press your tofu well: I usually press mine for at least 20-30 minutes beforehand to remove as much liquid as possible, which helps it crisp up beautifully.
Don’t skip the sherry: It adds a subtle complexity that’s hard to replicate; if you avoid alcohol, try a splash of apple cider vinegar mixed with vegetable broth as a backup.
Use a heavy skillet: I prefer cast iron for this recipe because it holds heat evenly, giving the tofu that lovely crust without scorching.
Sauté aromatics gently: Cook onions and garlic on a medium heat so they soften and become fragrant without burning—this step really layers your flavor.

How to Serve Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Garnishes

I like to sprinkle freshly chopped parsley or chives over the top—both brighten up the dish and add a pop of color. A little lemon zest sometimes makes an appearance on the side just to lighten all the creamy richness.

Side Dishes

This recipe is hearty enough to be a meal on its own, but for a complete spread, I’ll sometimes add a simple green salad with a tangy vinaigrette or roasted seasonal veggies like asparagus or green beans to balance the creaminess.

Creative Ways to Present

For dinner parties, I’ve served the tofu cutlets stacked atop a ring mold of mashed potatoes, drizzled the sherry sauce artistically around the plate, and added a sprinkle of toasted pine nuts on the mushrooms for a fancy crunch. It never fails to impress.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and I hope you do!—store the tofu and sauce in an airtight container in the fridge. It keeps well for up to 4 days, but the tofu will be best on day one or two while it’s still a bit crisp.

Freezing

I’ve frozen the sauce separately with success, but the tofu tends to get a bit softer when frozen, so I recommend freezing only if you’re planning to use the sauce as a base for something else later.

Reheating

To reheat, gently warm the tofu and sauce on the stovetop over low heat so it doesn’t separate. The sauce might thicken a bit, so add a splash of plant-based milk or vegetable broth if needed to loosen it up. Microwave works in a pinch but stovetop gives you more control.

Frequently Asked Questions:

Can I use tofu other than super firm in this recipe?

I recommend using super firm tofu because it holds its shape when dredged and pan-fried, giving you that nice crispy texture. Soft or silken tofu will fall apart and can become too mushy for this dish.

What can I substitute for dry sherry?

If you prefer to avoid alcohol, you can use a mixture of apple cider vinegar and vegetable broth as a substitute. It won’t have the identical flavor but will give the sauce the necessary acidity and depth.

Can I make this recipe gluten-free?

Yes! Swap out the all-purpose flour for a gluten-free cup-for-cup flour blend. I recommend using a reputable brand like Bob’s Red Mill. Just be sure to double-check your other ingredients to ensure they're gluten-free.

How do I keep the tofu crispy when reheating leftovers?

To keep the tofu as crispy as possible, reheat it gently in a non-stick skillet over medium heat rather than microwaving. Adding a small splash of oil and flipping occasionally helps restore some crunch on the outside.

Final Thoughts

This Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe is truly one of those dishes that feels impressive but is totally manageable, even if you’re not a pro in the kitchen. I love how it surprises people with its depth of flavor and comforting vibe. Honestly, once you try it, it’s likely to become a staple in your rotation—especially on those nights when you want a hug in food form. Give it a go and let me know what you think!