Description
This creamy sherry tofu recipe features super firm tofu dredged in seasoned flour, pan-fried to golden perfection, and simmered in a rich sherry cream sauce with mushrooms and aromatics. Served over mashed potatoes, it makes a comforting and satisfying plant-based main dish.
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 vegan)
- 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
For Serving
- Mashed potatoes, for serving
Instructions
- Prep the tofu. Slice the super firm tofu width-wise into ½ inch slabs. Optionally, round the corners to mimic chicken cutlets.
- Make the dredge. In a wide, shallow bowl, mix flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper together thoroughly.
- Dredge the tofu. Coat each tofu slice evenly with the seasoned flour mixture and set aside.
- Pan-fry the tofu. Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets on both sides until golden brown, about 5 to 7 minutes total. Remove from pan and set aside.
- Sauté the aromatics. Add remaining 1 tablespoon of dairy-free butter to the pan. Cook diced onions for 2 to 3 minutes until softened. Add minced garlic and cook an additional minute, stirring frequently to prevent burning.
- Cook the mushrooms and add seasonings. Add sliced mushrooms and Italian seasoning to the pan. Cook for 2 to 3 minutes until mushrooms start to soften.
- Add liquid and simmer. Pour in dry sherry and dairy-free heavy cream. Bring the mixture to a simmer.
- Simmer tofu in sauce. Return the pan-fried tofu cutlets to the skillet. Simmer for another 5 to 7 minutes to let the flavors meld and the sauce thicken.
- Serve. Serve the creamy sherry tofu immediately while warm over mashed potatoes. Enjoy!
Notes
- Storage: Best enjoyed fresh but can be refrigerated up to 4 days.
- Gluten-free: Swap all-purpose flour for a quality gluten-free flour blend like Bob's Red Mill for gluten-free option.
- Use dairy-free butter and cream to keep the recipe vegan.
- Optional: Round tofu edges for more chicken-cutlet-like appearance, though not necessary.
- Ensure to simmer gently to avoid burning the cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
