Description
Creamy Sherry Tofu is a delightful plant-based dish featuring super firm tofu pan-fried to golden perfection and simmered in a rich, creamy sherry mushroom sauce. This flavorful recipe combines aromatic onions, garlic, and Italian seasoning with a touch of poultry seasoning and dry sherry, served best over warm mashed potatoes for a comforting, hearty meal.
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 Cooking
- 3 tablespoons butter, divided (use dairy-free butter for a vegan option)
- 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
- Mashed potatoes, for serving
Instructions
- Prep the tofu: Slice the super firm tofu width-wise into ½ inch slabs. Optionally, round the corners of the tofu to resemble chicken cutlets for a more classic presentation.
- Make the dredge: In a wide, shallow bowl, combine the all-purpose flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper thoroughly.
- Dredge the tofu: Coat each tofu slab evenly in the flour mixture, ensuring all sides are covered. Set the coated pieces aside ready for cooking.
- Pan-fry the tofu: Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets for 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- Sauté the aromatics: Add the remaining 1 tablespoon of dairy-free butter to the skillet. Once melted, add diced onions and cook for 2-3 minutes until softened. Then add minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
- Cook the mushrooms: Add sliced cremini mushrooms and sprinkle with Italian seasoning. Cook for 2-3 minutes. Pour in the dry sherry and dairy-free heavy cream, then bring the mixture to a gentle simmer.
- Simmer the cutlets: Return the pan-fried tofu cutlets to the skillet with the sherry mushroom sauce. Simmer everything together for another 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve: Serve the creamy sherry tofu warm over a bed of mashed potatoes and enjoy immediately for the best flavor experience.
Notes
- Storage: Sherry tofu is best enjoyed fresh but can be refrigerated for up to 4 days in an airtight container.
- Gluten-free option: Substitute the all-purpose flour with a cup-for-cup gluten-free flour blend such as Bob Red Mill’s gluten-free flour for a gluten-free version, though this has not been specifically tested.
- For a richer flavor, use butter instead of dairy-free alternatives if not avoiding dairy.
- To make this dish vegan, ensure both the butter and cream are dairy-free.
- If dry sherry is unavailable, a dry white wine or apple cider vinegar diluted with water can be used as a substitute, though the flavor will differ slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
