If you’re craving a cozy, flavorful dish that’s both comforting and a little fancy, you’ve got to try my Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe. It’s a perfect blend of silky tofu, earthy mushrooms, and a luxuriously creamy sherry sauce that comes alive on a bed of buttery mashed potatoes. Trust me, this is one skillet meal you’ll keep making again and again.
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 with Mushrooms and Garlic over Mashed Potatoes Recipe
- Top Tip
- How to Serve Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe
Why You'll Love This Recipe
I’ve been making this recipe for years whenever I want something satisfying yet elegant without too much fuss. The way the mushrooms soak up the sherry cream sauce is nothing short of magic—and the tofu soaks up all those flavors beautifully without losing its texture. It’s also a great option if you want to impress friends who might not be huge fans of tofu yet.
- Rich, Comforting Flavors: The creamy sherry sauce with garlic and mushrooms creates an indulgent sauce that feels like a treat but is still wholesome.
- Textural Contrast: Crispy pan-fried tofu cutlets give you a lovely bite that contrasts perfectly with the softness of the mashed potatoes.
- Simple Techniques, Big Impact: No complicated ingredients or skills, yet the layers of flavors make it taste gourmet.
- Versatile and Customizable: Easy to swap ingredients to fit your pantry or dietary needs without losing the essence of the dish.
Ingredients & Why They Work
Every ingredient in this Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe plays a specific role to build that rich, comforting flavor profile. Using super firm tofu lets you get a lovely crust on the outside without it falling apart. Dry sherry adds a subtle sweetness and depth that you just don’t get with other cooking wines. And the dairy-free heavy cream is key to that luscious sauce texture without overpowering the dish.
- Super firm tofu: The best texture for frying; holds shape and absorbs the sauce beautifully.
- Garlic powder and onion powder: Ingredients that add a savory backbone to the dredging mix.
- Poultry seasoning: Adds warm, earthy notes to the tofu coating, giving subtle complexity.
- All-purpose flour: For a light dredge that crisps up the tofu; you can swap with gluten-free flour if you need.
- Dairy-free butter: For sautéing and adding richness without dairy.
- Cremini mushrooms: Meaty mushrooms that soak up the sherry and herbs nicely.
- Onion and garlic: Form the aromatic base for flavor.
- Italian seasoning: Brings Mediterranean herbs into the mix, brightening the sauce.
- Dry sherry: The star ingredient that adds a sweet, nutty depth to the sauce.
- Dairy-free heavy cream: Makes the sauce velvety and indulgent.
- Mashed potatoes: The perfect cozy platform to soak up all that creamy goodness.
Make It Your Way
One of the things I love most about this Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe is how easy it is to tweak it based on what you have or what flavors you want to highlight. Don’t hesitate to make it your own!
- Variation: Sometimes I swap the cremini mushrooms for shiitake or portobello for a bigger, meatier bite. It adds a whole new dimension of umami.
- Dietary tweaks: For a gluten-free version, I use Bob’s Red Mill gluten-free flour in the dredge with great success.
- Extra flavor boost: Occasionally, I add fresh thyme or rosemary into the sauce for a more herbal note.
Step-by-Step: How I Make Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe
Step 1: Prep the tofu cutlets with love
First things first, slice your super firm tofu into about half-inch thick slabs. If you want to get fancy and make them look like chicken cutlets by rounding the edges, go for it! I usually skip that step because it doesn’t affect the taste. Pat them dry really well—this helps with getting a nice, crispy crust when frying.
Step 2: Mix your dredge and coat the tofu
In a wide bowl, combine the all-purpose flour with garlic powder, onion powder, poultry seasoning, salt, and black pepper. This seasoning mix packs tons of flavor into your tofu’s crust. Dredge each tofu slab on all sides, pressing gently so the flour sticks well.
Step 3: Pan-fry until golden and crispy
Heat a skillet over medium heat with 2 tablespoons of dairy-free butter. Once melted and hot, add the tofu slices and fry them for about 5 to 7 minutes on each side until they're beautifully golden brown. Don’t rush this step—it’s all about building a flavorful exterior without drying out the tofu. When done, set the cutlets aside.
Step 4: Sauté aromatics and mushrooms
In the same skillet, add the remaining tablespoon of butter. Toss in the onions and cook until they soften, about 2-3 minutes. Then add the minced garlic and stir for another minute—be careful to keep it from burning! Next, add the sliced cremini mushrooms and sprinkle in the Italian seasoning. Let everything sauté until the mushrooms start to brown and release their juices, usually 2 to 3 minutes.
Step 5: Simmer with sherry and cream
Pour in the dry sherry to deglaze the pan—it’s my favorite step because it lifts all those tasty brown bits off the pan. Let the sherry reduce slightly for a minute or two, then stir in the dairy-free heavy cream. Bring it to a gentle simmer; the sauce will thicken and become incredibly luscious.
Step 6: Let the tofu soak up the sauce
Return the fried tofu cutlets to the pan, nestling them into the creamy sauce. Let everything simmer together for about 5 to 7 minutes so the tofu soaks up those gorgeous flavors. This is where everything comes together.
Step 7: Serve warm over mashed potatoes
Scoop a generous portion of your favorite mashed potatoes onto a plate and lay the creamy sherry tofu with mushrooms and garlic over the top. Pour some extra sauce from the pan over everything for that extra comfort-factor. Dive in immediately for the best experience!
Top Tip
I’ve cooked this Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe more times than I can count, and these tips have consistently helped me get the best flavor and texture every time.
- Dry the tofu thoroughly: Press your tofu well with paper towels or a tofu press to remove excess moisture; this ensures crispy frying instead of soggy tofu.
- Don’t overcrowd the pan: Fry tofu in batches if needed, so every piece has enough space to crisp up beautifully.
- Use quality dry sherry: A decent cooking sherry makes all the difference—avoid mixing up with sweet or cream sherry varieties for this recipe.
- Simmer gently: Keep the sauce at a low simmer so it thickens nicely without curdling or breaking the cream.
How to Serve Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or thyme over the top right before serving—it adds a fresh herbal brightness and a pop of color that makes the dish feel even more inviting. Sometimes a squeeze of lemon juice brightens the creamy sauce just a touch, which I find lovely on a rich day.
Side Dishes
This dish speaks for itself, but if you want to add something green, roasted or steamed asparagus or green beans work perfectly. A simple arugula salad dressed with lemon vinaigrette provides a peppery, crisp contrast to all that creamy richness.
Creative Ways to Present
For a special occasion, I like to serve the tofu slices stacked neatly on a plate with a drizzle of the creamy mushroom sherry sauce artistically pooled underneath. Garnishing with edible flowers or microgreens can turn this comforting dish into a stunning centerpiece for dinner guests.
Make Ahead and Storage
Storing Leftovers
Leftovers store surprisingly well! I transfer the tofu with sauce into an airtight container and keep it in the fridge for up to 4 days. The flavors actually deepen overnight. Just remember to keep your mashed potatoes separate if possible to prevent them from getting too soggy.
Freezing
I’ve frozen this dish a couple of times with decent success—the tofu and sauce freeze better than the mashed potatoes. When freezing, separate the tofu and sauce from the potatoes, and reheat the tofu gently to prevent the sauce from breaking.
Reheating
My go-to method is reheating gently in a skillet over low heat with a splash of plant-based milk or broth to loosen the sauce if it’s thickened too much. Avoid the microwave if you can, to keep the tofu texture lovely and the sauce silky.
Frequently Asked Questions:
Absolutely! If you’re not avoiding dairy, regular heavy cream works beautifully and adds richness. Just be sure to add it gently to avoid curdling when simmering.
You can substitute dry sherry with dry white wine or even a mix of chicken broth with a splash of sherry vinegar or apple cider vinegar. The key is to keep the balance of acidity and depth. Avoid sweet wines as they change the flavor profile.
Press your tofu by wrapping it in a clean kitchen towel or paper towels, then placing a heavy object (like a cast iron skillet or heavy book) on top for at least 20-30 minutes. This removes excess water and helps the tofu fry up crispier and soak up sauces better.
This Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe hasn’t been fully tested gluten-free, but you can swap the all-purpose flour for a gluten-free blend like Bob’s Red Mill with good results. Just be sure to check your sherry and seasonings for any gluten additives.
Final Thoughts
This Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe has a very special place in my weeknight rotation because it delivers that cozy, special meal feel without demanding hours in the kitchen. I love that it pleases both tofu lovers and skeptics alike—it’s just so comforting and flavorful. If you’re looking to treat yourself or feed a crowd with something both satisfying and elegant, I can’t recommend this recipe enough. Give it a go, and I bet you’ll find yourself coming back to it again (and again).
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Creamy Sherry Tofu with Mushrooms and Garlic over Mashed Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
This creamy sherry tofu recipe features super firm tofu dredged in seasoned flour, pan-fried to golden perfection, and simmered in a savory sherry and dairy-free cream sauce with mushrooms and onions. Perfectly served over mashed potatoes, this comforting dish offers a delightful vegan alternative to classic creamy chicken recipes.
Ingredients
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
Sauté and Sauce
- 3 tablespoons butter, divided (use dairy-free butter)
- 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 for a more authentic look.
- Make the dredge. In a wide, shallow bowl, mix the all-purpose flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper together.
- Dredge the tofu. One by one, coat each tofu slab thoroughly in the flour mixture on all sides. Set the coated tofu aside.
- Pan-fry the tofu. Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets for 5-7 minutes, turning occasionally until both sides are golden brown. Remove from the skillet and set aside.
- Sauté the aromatics. Add the remaining 1 tablespoon of dairy-free butter to the pan. Once melted, add diced onions and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Cook the mushrooms and make sauce. Add sliced cremini mushrooms and sprinkle the Italian seasoning over them. Cook for 2-3 minutes until mushrooms start to soften. Pour in the dry sherry and dairy-free heavy cream, stirring to combine, then bring to a simmer.
- Simmer tofu in sauce. Return the tofu cutlets to the skillet with the simmering sherry cream sauce. Let everything simmer together for another 5-7 minutes to allow the flavors to meld and the tofu to soak up the sauce.
- Serve immediately. Plate the creamy sherry tofu over a bed of mashed potatoes while warm and enjoy your comforting vegan main course.
Notes
- Storage: Sherry tofu is best enjoyed fresh but can be kept in the refrigerator for up to 4 days in an airtight container.
- Gluten-free option: Substitute the all-purpose flour with a quality gluten-free flour blend such as Bob Red Mill’s cup-for-cup mix for a gluten-free version, though this has not been specifically tested.
- Butter substitute: Ensure use of a dairy-free butter to keep the recipe vegan.
- Mashed potatoes: Creamy mashed potatoes pair excellently to absorb the delicious sherry sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
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