Description
This creamy sherry tofu recipe offers a delicious plant-based alternative reminiscent of chicken cutlets, featuring tender tofu slabs dredged in flavorful seasoning and flour, pan-fried to golden perfection, and simmered in a rich sherry and dairy-free cream sauce with sautéed mushrooms and onions. Perfectly served over mashed potatoes, this comforting dish makes a savory dinner that is both satisfying and elegant.
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
Sauce and Sauté
- 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
Serving
- Mashed potatoes, for serving
Instructions
- Prep the tofu. Slice the super firm tofu width-wise into ½ inch slabs. Optionally, round the corners of the tofu to resemble chicken cutlets, but this is not necessary.
- Make the dredge. In a wide, shallow bowl, mix together the flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper.
- Dredge the tofu. Coat each tofu slab in the flour mixture, covering all sides evenly. Set aside.
- Pan-fry the tofu. Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets on each side until golden brown, about 5 to 7 minutes total. Remove from the skillet and set aside.
- Sauté the aromatics. Add the remaining 1 tablespoon of dairy-free butter to the skillet. Once melted, add diced onions and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Cook the mushrooms. Add sliced cremini mushrooms and sprinkle with Italian seasoning. Cook for 2 to 3 minutes until mushrooms release moisture and soften. Pour in dry sherry and dairy-free heavy cream, bringing the mixture to a simmer.
- Simmer the cutlets. Return the pan-fried tofu cutlets to the skillet with the sherry cream sauce. Let them simmer gently for another 5 to 7 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Serve. Serve the warm creamy sherry tofu over mashed potatoes immediately and enjoy this comforting meal.
Notes
- Storage: Best enjoyed fresh but can be refrigerated in an airtight container for up to 4 days.
- Gluten-free option: Substitute the all-purpose flour in the dredge with a gluten-free flour blend such as Bob Red Mill’s cup-for-cup blend to make the dish gluten-free.
- Tofu preparation: Press tofu before slicing to remove excess moisture for a firmer texture.
- Dairy-free butter substitute: Use vegan margarine or plant-based butter to keep recipe dairy-free.
- Serving suggestion: Mashed potatoes are recommended but creamy polenta or rice also pair well.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
