If you’re craving something rich, comforting, and a little bit fancy, you’ve got to try my Creamy Sherry Tofu Recipe. It’s a delightful spin on classic comfort food that pairs silky tofu with a luscious sherry cream sauce—perfect for cozy nights in. I can’t wait to walk you through how to nail this one at home!

Creamy Sherry Tofu - A white plate holds a creamy, light yellow layer of mashed potatoes spread in a circle. On top of this is a golden-brown cooked patty, covered with a thick sauce mixed with light brown, cooked onion pieces. Several slices of cooked mushrooms, tan with dark edges, are layered on top of the sauce. Small green herb leaves are scattered on and around the food, adding a fresh touch. The background is 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 Recipe
Top Tip
How to Serve Creamy Sherry Tofu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu Recipe

Why You'll Love This Recipe

This Creamy Sherry Tofu Recipe has quickly become one of my top vegetarian comfort dishes—the kind that warms you up from the inside out, especially on chilly evenings. The combination of crispy tofu and umami-rich mushroom sherry sauce is just magic, and it’s surprisingly easy to pull together.

Comfort Food Made Vegan-Friendly: It transforms tofu into a luscious, creamy dish that feels indulgent without any heaviness.
Simple Ingredients, Big Flavor: Few pantry staples combine for a sauce that tastes like it took hours to make.
Perfect for Weeknight Dinners: Ready in under an hour, it’s an easy go-to when you want something special but stress-free.
Versatile and Customizable: You can tweak the spices, use different mushrooms, or swap sides to make it your own.

Creamy Sherry Tofu - The image shows several browned pieces of cooked meat layered with light brown and white sliced mushrooms and bits of cooked onion. These layers sit in a creamy beige sauce that fills the spaces between and around the meat. The texture of the sauce looks smooth and slightly thick, covering the meat and vegetables. The meat pieces have a crispy-looking outer edge and a golden-brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Sherry Tofu Recipe plays a crucial role in balancing flavor and texture. I love how the super firm tofu holds up beautifully when dredged and pan-fried, giving a satisfying bite. The sherry adds subtle sweetness and depth without overpowering the gentle cream sauce, while mushrooms and aromatics bring in savory earthiness. Here’s why I think each component is key:

Creamy Sherry Tofu - Flat lay of a block of super firm tofu with smooth white texture, fresh cremini mushrooms sliced to show their rich brown caps and creamy gills, a small heap of diced yellow onion with translucent edges, peeled garlic cloves and minced garlic scattered nearby, a small pile of golden all-purpose flour powder, sprigs of dried Italian seasoning herbs with green and brown tones, and a glass of clear amber dry sherry with light reflections, all arranged naturally with soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Super firm tofu: The sturdiness means it won’t fall apart during cooking and it’s perfect for pan-frying to a nice golden crust.
Garlic powder & onion powder: Easy, subtle seasonings that build a flavor base in the dredge mix without overwhelming the tofu.
Poultry seasoning: Adds a hint of warm herbs, bridging familiar comfort food vibes with the vegetarian twist.
Flour: Helps the tofu get crispy and also thickens the sauce slightly when cooking it in the pan.
Butter: For richness and that perfect velvety mouthfeel in the sauce; I use dairy-free butter to keep it plant-based.
Cremini mushrooms: Their meaty texture adds umami that contrasts beautifully with the creamy sauce.
Onion & garlic: Classic flavor enhancers that infuse the sauce with aromatic depth.
Italian seasoning: A subtle herb blend that brightens the mushrooms and sauce without competing with the sherry.
Dry sherry: The star of the sauce that brings a slightly sweet, nutty complexity—don’t skip it, I promise it’s worth it!
Dairy-free heavy cream: Makes the sauce silky and luscious while keeping it vegan-friendly.

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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

One of the things I love most about this Creamy Sherry Tofu Recipe is how easy it is to tweak it to your taste or dietary needs. Whether you want it lighter, bolder, or packed with extra veggies, there’s endless ways to enjoy it.

Variation: I sometimes add spinach or kale to the sauce for a pop of color and extra nutrition—letting the greens wilt in the creamy sauce is unreal.
Gluten-free tweak: The recipe calls for regular flour, but I’ve swapped in Bob’s Red Mill gluten-free blend successfully for friends with sensitivities.
Swap the mushrooms: If you want a different flavor angle, shiitake or oyster mushrooms both work beautifully here.
Extra richness: For a decadent twist, stir in a teaspoon of Dijon mustard or a sprinkle of nutritional yeast to amp up the flavor and creaminess.

Step-by-Step: How I Make Creamy Sherry Tofu Recipe

Step 1: Slice and Prepare the Tofu

Start by slicing your block of super firm tofu into half-inch slabs. I like to round the corners just a bit to give them a “chicken cutlet” vibe, but that’s optional. This size makes them perfect for pan-frying evenly without crumbling. Be gentle but confident as you slice—too thin and they’ll break, too thick and they’ll take longer to cook through.

Step 2: Mix the Dredge and Coat the Tofu

In a wide, shallow bowl, combine the flour, garlic powder, onion powder, poultry seasoning, salt, and pepper. This seasoning combo adds a mild, layered flavor with just a hint of herbiness. Then, dredge each tofu slab in the flour mixture, making sure it’s evenly coated on all sides. This step is key for building that crispy crust that contrasts so nicely with the creamy sauce.

Step 3: Pan-Fry the Tofu to Golden Perfection

Heat 2 tablespoons of butter in a large skillet over medium heat. When it’s melted and shimmering, add the tofu cutlets. Fry them about 5-7 minutes per side, or until they develop a beautiful golden brown crust. Don’t rush this step—you want a deep color and texture, which means patience. Once done, transfer the cutlets to a plate and tent with foil to keep warm.

Step 4: Sauté Aromatics and Mushrooms

In the same skillet, add the remaining 1 tablespoon of butter. Toss in the diced onions and cook for 2-3 minutes until soft and fragrant. Then add the minced garlic and stir for another minute—watch closely so it doesn’t burn! Next, stir in the sliced cremini mushrooms plus a sprinkle of Italian seasoning. Cook everything together for about 2-3 minutes until the mushrooms begin to soften.

Step 5: Create the Sherry Cream Sauce

Pour in the dry sherry and let it bubble up, using a wooden spoon to scrape up any browned bits at the bottom of the pan. This is where all that flavor lives! Then add the dairy-free heavy cream and bring the sauce to a gentle simmer. It will thicken slightly and develop a rich, velvety texture that perfectly coats the mushrooms and tofu.

Step 6: Simmer Tofu in the Sauce

Nestle the tofu cutlets back into the pan with the sauce. Let everything simmer together for 5-7 minutes so the tofu absorbs those amazing sherry accents and the sauce melds with the crispy crust. This finishing step really brings the dish together.

Step 7: Serve and Enjoy

Once everything looks glossy and perfect, serve the creamy sherry tofu hot over a bed of creamy mashed potatoes. Watch how that sauce drapes over every bite—pure comfort! Serve immediately and savor each mouthful.

Top Tip

After cooking this Creamy Sherry Tofu Recipe a dozen times, I’ve learned a few things that guarantee success—especially if you’re new to cooking with tofu or sherry. These tips will help you get that perfect balance of flavors and textures without frustration.

Press Your Tofu: If you have time, press the tofu to squeeze out excess water so it crisps better in the pan. A simple DIY press with plates and cans works great.
Watch the Heat: Medium heat is key for frying tofu—you want it golden and crispy, not burned or rubbery.
Don’t Skip the Sherry: It might sound fancy but dry sherry adds a sweet nutty zing you won’t get from wine or cooking sherry substitutes.
Simmer Gently: When the cream goes in, keep the heat low and steady to avoid curdling and get that smooth silky sauce.

How to Serve Creamy Sherry Tofu Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives on top to add a pop of color and freshness. Sometimes a pinch of smoked paprika or cracked black pepper goes on for a bit of gentle heat and depth. I’ve also tried some crispy fried shallots for crunch, and honestly, it was a standout addition!

Side Dishes

Mashed potatoes are my go-to for this recipe—it’s classic and soaks up all that creamy sherry sauce. Roasted veggies or steamed green beans make a nice lighter side too. And if you’re feeling indulgent, garlic bread or crusty sourdough on the side completes the meal wonderfully.

Creative Ways to Present

For special occasions, I like serving the tofu cutlets stacked slightly overlapped on a white platter, drizzled generously with the sauce and garnished with microgreens and edible flowers. It looks inviting and elegant without much extra effort. You could also plate it with colorful mashed root veggies for a festive twist.

Make Ahead and Storage

Storing Leftovers

I find this creamy sherry tofu keeps really well in an airtight container in the fridge for up to 4 days. The tofu gently absorbs more sauce overnight and tastes even better the next day. Just reheat gently to avoid overcooking the tofu or breaking the sauce.

Freezing

Since the sauce is creamy, I don’t usually freeze this dish because the texture can change after thawing. But if you want to freeze, I suggest freezing the tofu cutlets separately and making the sauce fresh when ready to serve.

Reheating

When reheating leftovers, gently warm them over low heat in a skillet, adding a splash of plant milk or water if the sauce feels too thick. Avoid the microwave to keep the tofu crispy-enough and the sauce smooth.

Frequently Asked Questions:

Can I use regular cream instead of dairy-free heavy cream?

Absolutely! If you don’t need this recipe to be dairy-free or vegan, regular heavy cream works perfectly and adds a classic richness to the sauce. Just use the same amount and simmer gently.

Is dry sherry necessary?

Dry sherry adds a unique nutty-sweet flavor that elevates the sauce. While you could substitute a dry white wine or cooking sherry, it won’t have quite the same depth. If you can find dry sherry, I highly recommend using it for the authentic taste.

How do I keep the tofu from falling apart?

Using super firm tofu and pressing it beforehand helps remove excess moisture, making it sturdier for frying. Also, avoid flipping the tofu too aggressively—handle it gently with a spatula to maintain its shape.

Can I make this recipe gluten-free?

Yes! You can swap the all-purpose flour for a gluten-free cup-for-cup flour blend, like Bob’s Red Mill gluten-free flour. I’ve tried this substitution and it works well for dredging the tofu without compromising on crispiness.

Final Thoughts

This Creamy Sherry Tofu Recipe has genuinely become one of my comfort food go-tos when I want something that feels indulgent but is surprisingly light and wholesome. It’s one of those dishes I’ve shared with friends who didn’t even realize they were eating tofu because the texture and flavor were so satisfying. If you love hearty, creamy sauces and crave a cozy meal, I promise you'll enjoy making and savoring this recipe as much as I do. Give it a try and make it your own—it might just become your new favorite.