Description
This Creamy Sherry Tofu recipe offers a delicious vegetarian alternative to classic creamy mushroom dishes, featuring super firm tofu pan-fried and simmered in a savory sherry cream sauce with mushrooms and aromatic herbs. Perfect for serving over mashed potatoes, this hearty and flavorful dish makes a great dinner option for vegetarians or anyone looking for a comforting plant-based meal.
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 (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
To Serve
- Mashed potatoes, for serving
Instructions
- Prep the tofu: Slice the super firm tofu into ½ inch slabs width-wise. Optionally, round the corners to resemble chicken cutlets, but this is not required.
- Make the dredge: In a wide, shallow bowl, combine the flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper.
- Dredge the tofu: Coat each tofu slab evenly with the flour mixture on all sides. Set aside the coated slices.
- Pan-fry the tofu: Heat a large skillet over medium heat and add 2 tablespoons of dairy-free butter. Fry the tofu cutlets until golden brown on both sides, approximately 5-7 minutes. Remove and set aside.
- Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of dairy-free butter. Cook the diced onions for 2-3 minutes until softened, then add the minced garlic and sauté for 1 more minute, stirring frequently.
- Cook the mushrooms: Add the sliced mushrooms and sprinkle with Italian seasoning. Cook for 2-3 minutes until tender. Pour in the dry sherry and dairy-free heavy cream, stirring to combine, then bring to a simmer.
- Simmer the cutlets: Return the fried tofu cutlets to the skillet with the sherry cream sauce. Simmer gently for 5-7 minutes to let the flavors meld and the sauce thicken slightly.
- Serve: Serve the creamy sherry tofu hot over prepared mashed potatoes. Enjoy immediately for best taste.
Notes
- Storage: Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 4 days.
- Gluten-free option: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend like Bob's Red Mill to adapt for gluten intolerance.
- Dairy-free tip: Use dairy-free butter and heavy cream alternatives to keep the dish vegan and lactose-free.
- Tofu shape: Rounding the tofu edges helps create a cutlet appearance but does not affect flavor.
- Sherry alcohol content reduces during cooking but opt for dry sherry for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
