Description
This creamy sherry tofu recipe features super firm tofu pan-fried to golden perfection and simmered in a luscious sherry cream sauce with sautéed mushrooms and onions. Served over mashed potatoes, it makes a comforting vegetarian main course that is rich and flavorful without dairy.
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 Vegetables
- 3 tablespoons butter, divided (dairy-free butter recommended)
- 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 resemble chicken cutlets.
- Make the dredge: In a wide, shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper.
- Dredge the tofu: Coat each tofu slab thoroughly in the flour mixture on all sides and set aside.
- Pan-fry the tofu: Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter and fry the tofu slabs until golden brown on both sides, about 5–7 minutes. Remove and set aside.
- Sauté the aromatics: Add the remaining 1 tablespoon of butter to the pan. Once melted, add diced onions and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the mushrooms: Add sliced cremini mushrooms and sprinkle with Italian seasoning. Cook for 2–3 minutes, then pour in the dry sherry and dairy-free heavy cream. Bring the sauce to a simmer.
- Simmer the tofu cutlets: Return the fried tofu to the pan with the sauce. Simmer for 5–7 minutes to allow flavors to meld and tofu to warm through.
- Serve: Serve the creamy sherry tofu warm over a bed of mashed potatoes. Enjoy immediately.
Notes
- Storage: Best enjoyed fresh but can be refrigerated for up to 4 days in an airtight container.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend such as Bob's Red Mill gluten-free flour for a gluten-free version (not tested).
- Use dairy-free butter and cream to keep the recipe vegan and dairy-free friendly.
- If you prefer, rounding the tofu edges mimics the texture and look of chicken cutlets but is optional.
- For richer flavor, let the sherry simmer slightly before adding the cream to reduce and concentrate.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
