Tofu marsala

Tofu marsala

Tags

Italian

Cook

Ingredients

  • 1 block tofu
  • 3 tbsp all purpose flour
  • 5 tbsp vegan butter
  • 300g cremini mushrooms
  • 200g shiitake mushrooms
  • 1 onion, diced
  • 2 shallots, diced
  • 6 cloves of garlic, minced
  • ¾ cup marsala wine
  • 1 ½ cups vegetable broth
  • ¼ cup vegan cream
  • ¼ cup chopped parsley
  • 2 tbsp chopped thyme
  • Fettuccine

Steps

  1. Drain and press the tofu and pat dry. Slice tofu into 1cm thick slabs.
  2. Mix flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a small, shallow container.
  3. Lightly dredge the tofu pieces in the flour mixture.
  4. Preheat fry pan over medium and add 1 ½ tablespoons of the butter.
  5. Pan fry tofu for 4-5 minutes on one side, until golden brown.
  6. Add another 1 ½ tablespoon of butter and flip the tofu. Cook until golden brown.
  7. Add remaining butter along with onions. Sauté until translucent.
  8. Add garlic, shallots and mushrooms with 2 tablespoon of vegetable broth.
  9. Increase heat and cook until mushrooms are softened and lightly browned. Season.
  10. Cook pasta in salted water until al dente.
  11. Add marsala wine to the mushrooms and increase heat to medium high.
  12. Simmer for a few minutes, then add stock, cream, parsley and thyme.
  13. Simmer until slightly thickened. Add tofu and simmer for a few more minutes.