If you're craving a comforting, cozy meal that's packed with flavor and totally satisfying, I have just the thing for you. This Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe is my go-to when I want plant-based comfort food with a grown-up twist — silky tofu, rich mushroom sauce, and fluffy mashed potatoes making magic on your plate.

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

Why You'll Love This Recipe

I can't tell you how many times this dish has been a hit in my kitchen — even with friends who usually shy away from tofu. It’s all about the creamy sherry sauce and those perfectly pan-fried tofu cutlets that soak it all in. Plus, it’s straightforward enough to whip up any night of the week.

Rich and creamy: The dairy-free cream combined with dry sherry creates a luscious sauce that feels indulgent but is surprisingly simple.
Hearty but light: Using super firm tofu keeps it satisfying, without heaviness like some comfort foods can have.
Easy to customize: You can tweak the seasonings or swap mushrooms for your favorite veggies to make it your own.
Perfect for weeknights or gatherings: It feels fancy enough for guests but is practical enough for busy cooks.

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

The beauty of this recipe lies in thoughtfully combining simple ingredients that complement each other toward a rich, flavor-packed dish. Each one plays a clear role in building that deep, creamy taste and texture.

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: It holds shape amazingly well, so those “cutlets” stay intact and get beautifully crispy after dredging.
Garlic powder & onion powder: These add savory depth and enhance the tofu without overpowering it.
Poultry seasoning: A surprising touch that lends a subtle earthiness and warmth, mimicking classic comfort flavors.
All-purpose flour: Creates that lightly crispy coating that helps the tofu develop golden crust.
Butter (or dairy-free substitute): Adds richness and helps caramelize everything in the pan.
Cremini mushrooms: Their meaty texture and umami amplify the savory feel of the sauce.
Onion and garlic: The holy aromatics that build the foundation of flavor.
Italian seasoning: A balanced herb blend that ties the mushrooms and sauce together nicely.
Dry sherry: This is the star of the sauce, bringing brightness and a subtle sweetness that elevates the whole dish.
Dairy-free heavy cream: Coats everything in creamy luxury, without weighing things down.
Mashed potatoes: The classic comfort food base that soaks up every drop of that amazing 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 often like to switch up the mushrooms or add a handful of fresh herbs on top for extra color and flavor. Feel free to swap in whatever vegetables you prefer or adjust the seasonings to match your mood — this recipe is your blank canvas.

Variation: Once, I swapped cremini mushrooms for shiitake and added a splash of soy sauce for an earthier, umami-packed twist that my family adored.
Diet tweak: Using gluten-free flour instead of all-purpose works great if you need to avoid gluten — just be sure to use a blend suited for coating and frying.
Make it vegan: Use a plant-based butter substitute and dairy-free cream (like oat or cashew cream) to keep it fully vegan without sacrificing texture.

Step-by-Step: How I Make Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Step 1: Prep and Slice the Tofu Like a Pro

Start by draining your super firm tofu well. I pat mine dry with paper towels, then slice it width-wise into ½ inch slabs. If you feel fancy, you can round the corners to mimic chicken cutlets — it’s a little touch that makes the dish feel extra special, but totally optional. Just make sure the slices are quite even so they cook uniformly.

Step 2: Mix the Seasoned Flour Dredge

In a wide, shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper. This mix will give the tofu a wonderful flavor boost and create that crispy outer layer we all love.

Step 3: Coat and Pan-Fry the Tofu Cutlets

One by one, dredge the tofu slices thoroughly in the flour mixture, pressing gently so it sticks all over. Heat 2 tablespoons of your butter or dairy-free butter over medium heat in a large skillet, then add the tofu. Cook them until golden brown and crispy on both sides—usually about 5 to 7 minutes per side. Don’t rush this step; patience makes all the difference. Remove the cooked cutlets and set them aside.

Step 4: Sauté the Aromatics and Mushrooms

Add the remaining tablespoon of butter to the pan and let it melt over medium heat. Toss in the diced onion first and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it. Then, add the sliced mushrooms and sprinkle the Italian seasoning over them. Sauté everything together for a few minutes until the mushrooms start to soften and release their juices.

Step 5: Build That Luxurious Sherry Cream Sauce

Pour in the dry sherry, scraping up any browned bits from the pan — those are flavor gold! Let it simmer for a minute or two so the alcohol cooks off and the liquid reduces slightly. Then stir in the dairy-free heavy cream and bring the sauce to a gentle simmer.

Step 6: Finish Simmering the Tofu Cutlets

Gently nestle the golden tofu cutlets back into the pan with the sauce. Let everything simmer together for another 5 to 7 minutes so the tofu warms through and the sauce thickens a bit. This is the magic moment when the tofu soaks up all those creamy, sherry-flecked flavors.

Step 7: Serve Over Fluffy Mashed Potatoes and Enjoy

Spoon the creamy mushroom-sherry sauce generously over your tofu and serve right away on a big bed of mashed potatoes. I like my mashed potatoes smooth and buttery—it’s perfect for soaking up every bite of that sauce!

Top Tip

I’ve learned from experience that this recipe really shines when you don’t rush the tofu pan-frying step or the sauce simmering. Taking your time here rewards you with wow-worthy texture and flavor every single time.

Patience with tofu: Make sure your tofu is well-pressed and dry before slicing and dredging — it makes the crust crispier and prevents sogginess.
Low and slow sauté: Cook onions, garlic, and mushrooms gently to coax out their natural sweetness without burning.
Sherry simmer: Let the sherry reduce a bit before adding cream to avoid a raw alcohol taste in your sauce.
Sauce thickness: If your cream isn’t thick enough, let it simmer a little longer — it will naturally thicken beautifully without extra flour or cornstarch.

How to Serve Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Garnishes

I love topping this dish with freshly chopped parsley or chives because the freshness cuts through the richness and adds a pop of color. A little cracked black pepper on top doesn’t hurt either—it gives an inviting aroma with every bite.

Side Dishes

This recipe pairs wonderfully with simple steamed green beans or roasted Brussels sprouts to bring some green and crunch to the plate. If you want to go extra cozy, serve it with crusty bread to mop up any leftover sauce.

Creative Ways to Present

For a dinner party, I sometimes serve the creamy sherry tofu in shallow bowls instead of plates, allowing the sauce to pool beautifully. Garnishing with microgreens or edible flowers makes it look restaurant-worthy and invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator, and they usually keep well for up to 4 days. The tofu holds onto the sauce nicely and reheats without drying out, which is a big plus for meal prep.

Freezing

While I prefer fresh, I have frozen this dish a couple of times with decent results. Just make sure it’s fully cooled, then freeze in portioned containers. The texture of tofu changes a bit when frozen, but the sauce keeps its creamy goodness.

Reheating

To reheat, I gently warm it in a skillet over low heat, adding a splash of plant milk or broth if the sauce thickened too much. This method helps maintain the sauce’s creaminess and keeps the tofu tender.

Frequently Asked Questions:

Can I use regular cream instead of dairy-free heavy cream?

Absolutely! If you’re not dairy-free, using regular heavy cream works wonderfully and adds extra richness to the sauce. Just substitute in the same quantity.

What is poultry seasoning and can I leave it out?

Poultry seasoning is a blend of herbs traditionally used to flavor chicken and turkey dishes — usually including sage, thyme, marjoram, and rosemary. It adds a warm, herbaceous note to this recipe. If you don’t have it on hand, you can leave it out or substitute with a pinch of dried sage or mixed Italian herbs.

Can I make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free flour blend that is suitable for dredging and frying. Many readers suggest Bob’s Red Mill gluten-free flour blend with great results. Just be sure to test the texture of the coating as some blends might need a little adjustment.

What type of sherry should I use?

Use dry sherry, which is what brings the best balance of acidity and sweetness to the sauce. Avoid sweet or cream sherry for this recipe, as they can overpower the dish with too much sweetness.

Final Thoughts

This Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe is one of those dishes that feels like a warm hug after a long day. It’s got that perfect combination of creamy, savory, and a hint of sophisticated sherry flavor that keeps me coming back for more. I hope you enjoy making it as much as I do—it's a recipe to keep in your back pocket for quick weeknight dinners or when you want to impress someone without breaking a sweat.