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Chickenless Marsala

 
Chickenless Marsala
271

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

38

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

¼ cup whole-wheat pastry flour
¼ cup cornstarch
2 teaspoons cornstarch
¼ teaspoon salt
or to taste
¼ 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
½ cup marsala wine
*
1 cup vegetable stock
1 tablespoon tomato paste

Directions

Preheat oven to 300℉ (150℃) F.

Whisk flour, ¼ 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.

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Serve warm.

 

* not incl. in nutrient facts

Reviews

+3

about 8 years

Delicious, I couldn't believe how tasty this dish came out!

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Crispy tofu was served with this yummy mushroom-wine sauce. A real comfy meal that's perfect for week days!

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 27260% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 354mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 2%
Calcium 36% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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