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
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
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
