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Saturday, August 11 2012

In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.


Tofu Cutlets Marsala
Recipe from 
Servings: 4 servings
Prep Time: 40 mins
Total Time: 40 mins
    1/4  cup plus 2 teaspoons  cornstarch, divided
    1/4  cup  all-purpose flour
    1/4  teaspoon  salt
    1/4  teaspoon  freshly ground pepper
     14-ounce block  extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
     tablespoons  extra-virgin olive oil, divided
       large shallots, minced
     teaspoon  dried thyme
     cups  sliced cremini, or white mushrooms (about 10 ounces)
    1/2  cup  dry Marsala wine, (see Ingredient note)
     cup  vegetable broth, or reduced-sodium chicken broth
     tablespoon  tomato paste
Preheat oven to 300 degrees F.
Whisk 1/4 cup cornstarch, flour, 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. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet 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 are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
Whisk the remaining 2 teaspoons cornstarch with 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. To serve, spoon the hot sauce over the tofu.

Ingredient Note: Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months - unlike wine, which starts to decline within hours of being uncorked.
nutrition information
Per serving: Calories 334, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Sodium 256 mg, Carbohydrate 25 g, Fiber 2 g, Protein 11 g, Potassium 562 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1,Fat 3. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:04 am   |  Permalink   |  0 Comments  |  Email

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