Name: Creamy Sherry Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 3 tablespoons butter, divided; 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; Mashed potatoes, for serving

If you’re craving something cozy and comforting yet dairy-free and packed with flavor, this Creamy Sherry Tofu Recipe hits all the right notes. Imagine tender tofu cutlets smothered in a luscious, creamy sherry mushroom sauce — it’s pure magic on a plate. Stick around, and I’ll walk you through making this delicious, surprisingly simple dish that’s perfect for any night of the week.

Creamy Sherry Tofu - A white plate holds a creamy, light yellow layer of mashed potatoes spread in a circle. On top of this is a golden-brown cooked patty, covered with a thick sauce mixed with light brown, cooked onion pieces. Several slices of cooked mushrooms, tan with dark edges, are layered on top of the sauce. Small green herb leaves are scattered on and around the food, adding a fresh touch. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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 Recipe
Top Tip
How to Serve Creamy Sherry Tofu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu Recipe

Why You'll Love This Recipe

I stumbled upon this Creamy Sherry Tofu Recipe when I wanted a plant-based “comfort food” that didn’t feel heavy or complicated. It quickly became a staple in my kitchen because it’s both elegant and approachable. Plus, it’s a great way to show tofu in a totally different, delicious light.

Rich and Creamy Sauce: The combination of dry sherry and dairy-free cream creates a silky, flavorful sauce that impresses every time.
Simple Ingredients: You probably have most of these spices and staples already in your pantry.
Easy Prep: Pan-frying tofu is straightforward, and the dredging mix adds a nice texture.
Versatile Meal: It pairs beautifully with mashed potatoes, rice, or even a crusty bread for sopping up the sauce.

Creamy Sherry Tofu - The image shows several browned pieces of cooked meat layered with light brown and white sliced mushrooms and bits of cooked onion. These layers sit in a creamy beige sauce that fills the spaces between and around the meat. The texture of the sauce looks smooth and slightly thick, covering the meat and vegetables. The meat pieces have a crispy-looking outer edge and a golden-brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in building layers of flavor and texture. From the super firm tofu that soaks up the sauce, to the aromatic mushrooms, and that splash of sherry that brings brightness — it all comes together beautifully. When you're shopping, look for firm tofu labeled “super firm” for the best results, and if you can, pick fresh cremini mushrooms for the richest taste.

Creamy Sherry Tofu - Flat lay of a block of super firm tofu with smooth white texture, fresh cremini mushrooms sliced to show their rich brown caps and creamy gills, a small heap of diced yellow onion with translucent edges, peeled garlic cloves and minced garlic scattered nearby, a small pile of golden all-purpose flour powder, sprigs of dried Italian seasoning herbs with green and brown tones, and a glass of clear amber dry sherry with light reflections, all arranged naturally with soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Super firm tofu: Holds up well in pan-frying without falling apart, perfect for cutlets.
Garlic powder and onion powder: These add a foundational savory depth to the dredge without overpowering.
Poultry seasoning: Surprising but effective, it gives a subtle herbal note reminiscent of classic comfort dishes.
Salt and black pepper: Essential for seasoning throughout and balancing flavors.
All-purpose flour: Creates a crispy coating on the tofu that’s tender inside.
Butter (or dairy-free butter): Adds richness and helps brown the tofu and veggies beautifully.
Cremini mushrooms: Earthy and meaty, they complement the creamy sherry sauce perfectly.
Onion: Adds sweetness and body to the sauce.
Italian seasoning: Brings in warm herbs to round out the flavor.
Garlic: Fresh minced for a vibrant lift in the sauce.
Dry sherry: The star ingredient here — it adds complexity and a subtle hint of acidity.
Dairy-free heavy cream: Keeps the sauce creamy without dairy, making it suitable for lactose intolerance or vegan swaps.
Mashed potatoes: The ideal base to soak up all that delicious sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about making recipes fit your taste and pantry, so feel free to tweak this Creamy Sherry Tofu Recipe however suits you best. Whether you want it more garlicky, a bit tangier with extra sherry, or loaded with more veggies — go for it! Cooking should be fun, right?

Variation: I sometimes add sautéed spinach or kale for a green boost — it wilts perfectly into the creamy sauce and adds freshness.
Dairy-free swap: Use full-fat coconut cream instead of dairy-free heavy cream for a subtle tropical note.
Spice it up: A pinch of red pepper flakes in the mushroom sauté brings a gentle heat that livens the dish.
Gluten-free option: Try a gluten-free flour blend for dredging — I’ve had great luck with Bob’s Red Mill.

Step-by-Step: How I Make Creamy Sherry Tofu Recipe

Step 1: Prep the tofu like a pro

Start by slicing your super firm tofu into ½-inch slabs. If you want to get fancy, round the corners to mimic chicken cutlets — it’s a lovely touch but totally optional. The key is to pat the tofu dry beforehand; excess moisture will prevent the coating from sticking and make frying less crispy. I usually press mine between paper towels or a clean kitchen towel for 15 minutes. This little step makes a world of difference.

Step 2: Make and apply the dredging mix

Whisk together the flour, garlic powder, onion powder, poultry seasoning, salt, and pepper in a shallow dish. Then, one by one, coat each tofu slab with this aromatic flour blend, pressing gently so it sticks well. This coating will transform into that irresistible golden crust when fried.

Step 3: Pan-fry the tofu cutlets

Heat a large skillet over medium heat and add 2 tablespoons of your butter or dairy-free alternative. When it’s hot and shimmering, carefully add the tofu slices. Let them cook undisturbed for 3-4 minutes each side until they develop a beautiful golden-brown crust. Don’t rush flipping — patience here leads to crispier, tastier tofu cutlets. Once done, set them aside on a plate.

Step 4: Sauté your aromatics for depth

Add the remaining tablespoon of butter to the same skillet and melt it down. Toss in diced onion, cooking until softened and fragrant, about 2-3 minutes. Next comes the fresh garlic — stir continuously for about a minute to avoid burning but to release its flavor. This layer of sautéed aromatics is the base of your luscious sauce.

Step 5: Mushroom time and sherry magic

Stir in the sliced cremini mushrooms and sprinkle with Italian seasoning. Cook for 2-3 minutes until they start to brown and shed some moisture. Pour in the dry sherry, letting it bubble and reduce slightly — this brings an elegant, slightly sweet acidity that balances the creaminess perfectly. Finish by stirring in the dairy-free heavy cream, bringing the sauce to a gentle simmer.

Step 6: Simmer tofu in the sauce

Nestle the fried tofu cutlets back into the pan with the creamy sherry mushroom sauce. Let everything simmer together for 5-7 minutes so the tofu soaks up the flavors and the sauce thickens just right. Keep an eye on the heat — you want a gentle bubble, not a boil, to keep the texture silky.

Step 7: Serve and enjoy!

Serve the creamy sherry tofu hot over fluffy mashed potatoes — this combo truly melts in your mouth. You can also try rice or a crusty bread to soak up that luscious sauce. Don’t skip the mashed potatoes; they are the perfect neutral base that lets the sauce shine.

Top Tip

Over the years making this Creamy Sherry Tofu Recipe, I’ve learned a few tricks that elevate the dish from good to unforgettable — and I’m happy to share so you can get it right on the first try.

Press Your Tofu Well: Don’t skip pressing to remove moisture; it makes frying crispier and prevents sogginess in the sauce.
Low and Slow for Sautéing Garlic: Burned garlic ruins the sauce, so keep the heat moderate and stir often.
Simmer, Don’t Boil the Sauce: A gentle simmer helps the cream thicken without curdling, especially with dairy-free cream.
Don’t Crowd the Pan: When frying tofu, give each piece enough space — overcrowding leads to steaming instead of crisping.

How to Serve Creamy Sherry Tofu Recipe

Garnishes

I love topping this dish with a sprinkle of fresh chopped parsley or chives — it adds color and a fresh herbal note that balances the rich sauce. Sometimes a little cracked black pepper on top also amps up the flavor beautifully.

Side Dishes

While mashed potatoes are classic, I sometimes swap in garlic mashed cauliflower for a lower-carb option or serve it alongside roasted green beans or steamed asparagus for a fresh, crunchy contrast.

Creative Ways to Present

For dinner parties, I like to plate the tofu cutlets stacked on mashed potatoes with an artful drizzle of the creamy sherry sauce around the plate, garnished with a sprig of thyme or rosemary. It looks stunning and tastes like you spent hours in the kitchen (even if you didn’t!).

Make Ahead and Storage

Storing Leftovers

This dish keeps well in an airtight container in the fridge for up to 4 days. I usually store tofu and sauce together so the flavors keep melding. When you’re ready, just reheat gently to avoid drying out the tofu.

Freezing

I’ve frozen the creamy sherry tofu once or twice, and while the texture of tofu can soften slightly after freezing, it still tastes wonderful. Freeze in a sealed container and thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwaving works if you cover it to keep moisture in, but stovetop reheating preserves the texture best.

Frequently Asked Questions:

Can I use other types of mushrooms in the Creamy Sherry Tofu Recipe?

Absolutely! While cremini mushrooms provide a nice earthy flavor, you can swap in button mushrooms, shiitake, or even portobello slices depending on what you have on hand.

Is dry sherry necessary in this recipe? What can I substitute?

Dry sherry adds a distinct flavor that’s hard to replicate, but if you don’t have it, try a dry white wine or a mix of apple cider vinegar with a pinch of sugar. Avoid sweet sherries to keep the balance right.

Can I make this Creamy Sherry Tofu Recipe vegan?

Yes! Use dairy-free butter and dairy-free heavy cream replacements to make it vegan-friendly. I recommend brands like Earth Balance for butter and coconut cream or cashew-based creams for the sauce.

How do I know when the tofu is done frying?

Look for a deep golden-brown color on both sides and a slightly crisp texture. It should be firm to the touch but still tender inside. This usually takes about 5-7 minutes total, depending on your stove and pan.

Final Thoughts

This Creamy Sherry Tofu Recipe has become one of my go-to dinners when I need that cozy, hearty meal that doesn’t feel heavy or too fussy. It’s a perfect example of how tofu can star in an indulgent, comforting dish without dairy or meat. I genuinely hope you give it a try and love it as much as I do — you’ll find that it’s not only delicious but also a fun way to bring some elegant, comforting flavors right to your own kitchen table.