If you’re craving comfort food with a twist, this Creamy Sherry Tofu with Mushrooms over Mashed Potatoes Recipe is going to delight you. Creamy, flavorful, and packed with savory mushrooms and the subtle warmth of sherry, it’s a plant-based dish that feels like a hug on a plate. Stick around—I’m sharing my tips to make sure your tofu turns out perfect every time.

Creamy Sherry Tofu - The dish features two thick, golden-brown cooked pieces as the bottom layer, sitting on a creamy, pale yellow mashed base spread evenly on a white scalloped plate. On top, there is a generous layer of sliced brown mushrooms mixed with small onion pieces, all coated in a light creamy sauce. Green parsley leaves are scattered on top of the mushrooms and around the mashed base, adding a fresh pop of color. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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 over Mashed Potatoes Recipe
Top Tip
How to Serve Creamy Sherry Tofu with Mushrooms over Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu with Mushrooms over Mashed Potatoes Recipe

Why You'll Love This Recipe

This recipe has a special place in my heart because it turns humble tofu into something rich and indulgent—completely foolproof even if you’re new to cooking tofu. Plus, the creamy sherry sauce with mushrooms makes the whole dish feel extra fancy without extra fuss.

Rich, comforting flavors: The sherry and creamy sauce pair perfectly with mushrooms for a deep, savory taste.
Simple technique: Pan-frying the tofu gets that golden crust you want, making it so satisfying.
Versatile meal: Served over mashed potatoes, this dish can easily be your go-to weeknight comfort food or a dinner party winner.
Plant-based and dairy-free option: Uses dairy-free cream and butter making it accessible for many diets.

Creamy Sherry Tofu - This image shows six browned chicken pieces in creamy light brown sauce, with sliced mushrooms and small chunks of translucent onion scattered over and around the chicken. The chicken pieces are golden with a slightly crispy texture and are partly covered by the smooth, rich sauce. The mushrooms are dark brown and beige, adding contrast and texture, and the onions add lightness among the earthy tones. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together beautifully—each bringing something essential to this creamy sherry tofu with mushrooms over mashed potatoes recipe. When shopping, go for fresh mushrooms and the firmest tofu you can find to get that perfect texture.

Creamy Sherry Tofu - Flat lay of a block of super firm tofu with smooth, pale white texture, a cluster of light brown cremini mushrooms with a velvety surface, a small pile of finely diced white onion, fresh whole garlic cloves with papery white skin, a scattering of golden butter chunks, a small glass of clear amber dry sherry, and a few sprigs of green Italian herbs with delicate leaves, all naturally arranged with slight overlaps and shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Super firm tofu: Holds up well to pan-frying and absorbs the creamy sherry sauce without falling apart.
Garlic powder and onion powder: Adds simple but impactful layers of flavor in the dredge.
Poultry seasoning: A bit unexpected here, but it adds aromatic warmth reminiscent of classic comfort dishes.
Salt and black pepper: Essential to bring out the natural flavors of the tofu and mushrooms.
All-purpose flour: Creates a delicate crust on the tofu when pan-fried.
Dairy-free butter: For richness and to sauté the tofu and veggies, keeping it plant-based.
Cremini mushrooms: Their earthiness balances the creaminess and sherry perfectly.
Onion and garlic: Foundation aromatics that deepen the overall flavor.
Italian seasoning: A subtle herb blend that complements the mushrooms without overpowering.
Dry sherry: Adds a wonderful depth and a faint sweetness, enhancing the cream sauce.
Dairy-free heavy cream: Gives the sauce luxurious silkiness without dairy.
Mashed potatoes: The cozy, pillowy bed for the tofu and sauce to shine.

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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 playing around with this Creamy Sherry Tofu with Mushrooms over Mashed Potatoes Recipe to suit different moods and seasons. Feel free to swap mushrooms with your favorite seasonal variety or add your own herbs for a signature touch.

Variation: I once swapped cremini mushrooms for shiitakes and added a splash of soy sauce—deliciously umami-forward!
Vegan tip: Use vegan butter and coconut cream instead of heavy cream for a fully vegan meal that doesn’t compromise creaminess.
Spice it up: A pinch of red pepper flakes in the sauce gives a surprising but welcome warmth.

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

Step 1: Prep Your Tofu Like a Pro

I slice my super firm tofu into half-inch slabs width-wise. Sometimes I round off the edges to mimic chicken cutlets, which I think makes the presentation extra inviting—but that’s totally optional. Just be gentle when handling so the tofu doesn’t crumble. The idea here is to get nice, even slices that hold together well when frying.

Step 2: Whip Up the Flavorful Dredge

In a shallow bowl, I combine the flour, garlic powder, onion powder, poultry seasoning, salt, and pepper. This mix not only flavors the tofu but also gives it that irresistible crispy crust when pan-fried. Make sure everything is well mixed so every slab gets an even coating.

Step 3: Pan-Fry to Crunchy Golden Perfection

Heat a skillet on medium and melt 2 tablespoons of the dairy-free butter. I gently press each tofu slice in the dredge, then pan-fry them about 5–7 minutes per side until they’re beautifully golden and crisp. If your heat is too high, they risk burning or sticking, so keep it moderate—you want that golden crust, not charcoal. Once done, set them aside and don’t overcrowd the pan so the tofu fries evenly.

Step 4: Sauté Aromatics and Mushrooms

Add the last tablespoon of dairy-free butter to the skillet and melt it down. Toss in your diced onions and cook them until just soft—about 2–3 minutes. Then stir in the minced garlic for another minute; garlic burns fast, so keep it moving in the pan. Next up, add the sliced mushrooms and sprinkle on the Italian seasoning. Cook for 2–3 minutes until the mushrooms start to release their juices and brown slightly.

Step 5: Bring the Sauce to Life with Sherry & Cream

Pour in the dry sherry to deglaze the pan, scraping up any tasty brown bits leftover from the tofu and mushrooms. Let it bubble for a minute to cook off the alcohol. Then add the dairy-free heavy cream and stir to combine. This is when the sauce turns luscious and dreamy—the kind you want to nap in.

Step 6: Simmer the Tofu in the Sauce

Nestle your golden tofu cutlets back into the skillet, spooning some sauce over the top. Let everything simmer gently for 5–7 minutes so the tofu absorbs the flavors and the sauce thickens. Resist stirring too much or flipping, so you keep that crust intact.

Step 7: Serve Hot, Over Creamy Mashed Potatoes

Scoop your favorite mashed potatoes onto a plate, then spoon the creamy sherry tofu and mushroom sauce over top. The soft potatoes soak up all that luscious sauce—trust me, it’s pure magic.

Top Tip

From my kitchen to yours, here are some tried-and-true tips to get your creamy sherry tofu just right every single time. I learned the hard way that patience and gentle handling make all the difference.

Pat tofu dry: Press your tofu well before slicing to help it soak up the dredge and get crispier when frying.
Medium heat frying: Too hot and your tofu burns outside before cooking through; too cool and it won't brown properly.
Don’t overcrowd the pan: Give the tofu room so it fries evenly and crisps up instead of steaming.
Use quality sherry: A dry cooking sherry really transforms the sauce—don’t skip or substitute with just wine without considering flavor differences.

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

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or chives—it adds a pop of color and freshness that balances the creamy richness. Sometimes I add a lemon wedge on the side for a squeeze of brightness.

Side Dishes

While mashed potatoes steal the show here, I’ve also enjoyed this with creamy polenta or even buttery egg noodles. A crisp green salad or roasted seasonal veggies round out the meal wonderfully.

Creative Ways to Present

For special dinners, I plate the tofu cutlets neatly over piped mashed potatoes and drizzle the sauce artistically around the edges. A little edible flower or microgreens on top can elevate it into a restaurant-style dish right at home.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge and try to enjoy them within 4 days. The sauce tends to thicken overnight, so just warm gently with a splash of plant milk to loosen it up again.

Freezing

Though I haven’t frozen this dish often, the tofu and sauce freeze well individually. For best results, freeze the tofu cutlets and sauce separately, and thaw overnight in the fridge before reheating gently.

Reheating

I recommend reheating slowly in a pan over low heat to prevent the sauce from separating. Add a bit of extra dairy-free cream or water if it feels too thick. Reheating in the microwave works in a pinch—just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use regular cream and butter instead of dairy-free?

Absolutely! Regular heavy cream and butter work just as well if you’re not avoiding dairy, and they’ll make the sauce even richer. Just swap in equal amounts.

What is the best type of tofu to use?

Super firm tofu is your best bet for this recipe because it holds its shape well during frying and simmering. Silken or soft tofu would get too fragile and not crisp up nicely.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour in the dredge with a gluten-free flour blend like Bob Red Mill’s 1-to-1 blend. Just make sure to check your other ingredients are gluten-free too, especially the sherry.

What can I do if I don’t have sherry?

Dry sherry adds a unique flavor, but if you don’t have it, a dry white wine or even apple cider vinegar diluted with water can work as substitutes. Just keep in mind the flavor profile will change slightly.

Final Thoughts

This Creamy Sherry Tofu with Mushrooms over Mashed Potatoes Recipe is one of those dishes I keep coming back to when I want something comforting yet elegant. The golden crust on the tofu paired with that rich sherry-mushroom sauce is like a little celebration on your plate. I can’t wait for you to try it yourself—I promise it’ll become a favorite in your cookbook, too.