Photo by vegemary

Chickenless Marsala

⁽¹⁾

Marsala is cooked with mushrooms and tomato paste, forming a thick and tasty sauce, tofu is cooked in nonstick pan, crispy and texture, taste even better than chicken. You can serve this dish as a side dish or a vegetarian main dish.

38 minutes Prep: 10 minutes Cook: 25 minutes

272 calories per serving view nutrition facts

vegemary

4 servings suggest servings

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Ingredients

1/4	cup	pastry flour, whole wheat
1/4	cup	cornstarch
2	teaspoons	cornstarch
1/4	teaspoon	salt	or to taste
1/4	teaspoon	black pepper	freshly ground, or to taste
14	ounces	tofu	1 package, extra-firm, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4	tablespoons	canola oil	divided
2	large	shallots	minced
1	teaspoon	thyme	dried
10	ounces	mushrooms	sliced, cremini or white, about 6 cups
1/2	cup	marsala wine
1	cup	broth	vegetable
1	tablespoon	tomato paste

Directions

Preheat oven to 300°F.

Whisk flour, 1/4 cup cornstarch, salt and pepper in a shallow dish.

Pat tofu with paper towel to remove excess moisture.

Heat 2 tablespoons oil in a large nonstick skillet over medium high heat.

Coat 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, 3 to 4 minutes per side.

Place the tofu on a baking sheet or foil paper and transfer to the oven to keep warm.

Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.

Add the remaining 1 tablespoon oil, shallots and thyme to the pan.

Reduce heat to medium and cook, stirring constantly, until the shallots start to become soft and beginning to brown, about 2 minutes.

Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.

Stir in Marsala and simmer until slightly reduced, 1 to 2 minute.

Whisk the remaining 2 teaspoons cornstarch with vegetable broth and tomato paste in a small bowl.

Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes.

Spoon the hot sauce over the tofu.

Serve warm.

Reviews

Delicious, I can't believe how delicious this recipe, after cooking tofu in the skillet pan, they were golden and crispy and the Marsala wine was cooked with mushrooms, adding tomato paste, the sauce with the crispy tofu was just delicious, I will make this chicken-less Marsala again for sure.
19 days ago by vegemary

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 272 60% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 354mg	15%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	7%
Sugars 1.0g
Protein 11.0g	21%