If you're craving a dish that's comforting yet a little fancy, this Creamy Sherry Tofu Recipe is just what you need. Think crispy tofu cutlets swimming in a rich, dreamy sherry cream sauce — perfect for serving over mashed potatoes or your favorite sides. Stick with me, and I'll walk you through every step to make this a new weeknight favorite!

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

This creamy sherry tofu blew me away the first time I tried it — it’s got all the cozy flavors of a classic comfort meal but fully plant-based and so easy to pull together. Plus, the sauce? It’s silky without being heavy, making it a perfect balance of indulgence and lighter eating.

Velvety Sauce: The combination of dry sherry and dairy-free cream creates a luxurious sauce that's surprisingly simple to make.
Crispy Tofu Cutlets: Pressed and pan-fried to golden perfection, each slice has a delightful crunch that contrasts beautifully with the sauce.
Flavor Packed: Garlic powder, poultry seasoning, and Italian herbs come together for a well-rounded, savory depth.
Bring-It-Back Combo: Served over creamy mashed potatoes, this dish hits all your comfort food cravings with a plant-based twist.

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

Each ingredient in this Creamy Sherry Tofu Recipe plays its part to create a harmony of flavors and textures. I love choosing super firm tofu because it holds its shape well, and that buttery mushroom-sherry sauce is an absolute game changer. Here’s why each item matters:

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: This tofu type is essential for getting nice, meaty slices that stay intact during cooking.
Garlic powder & onion powder: Provide that deep umami base flavor without overpowering the tofu.
Poultry seasoning: Adds a savory, herbaceous hint that reminds me of classic comfort dishes.
All-purpose flour: Used to dredge the tofu, giving it a beautiful crispy crust once fried.
Butter (dairy-free if needed): For richness in both frying and sauce—don’t skip this!
Cremini mushrooms: These little gems bring earthy depth and texture to the sauce.
Onion & garlic (fresh): Build fresh aromatics that elevate the dish’s flavor complexity.
Italian seasoning: Infuses subtle herbal notes that brighten the creamy sauce.
Dry sherry: The star ingredient! It adds a sophisticated sweetness and acidity that balances the creaminess.
Dairy-free heavy cream: Creates that luscious, silky consistency in the sauce without weighing the dish down.
Mashed potatoes: I love serving the tofu over these so the sauce soaks in beautifully.

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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

One of the reasons I adore this Creamy Sherry Tofu Recipe is how adaptable it is. Feel free to tweak herbs or swap the mushrooms for your favorites. Here’s some ideas to make it truly yours:

Variation: I sometimes add a splash of soy sauce or tamari for an extra umami punch.
Dietary tweaks: Using gluten-free flour works well if you need a gluten-free version — just be sure the seasoning blend is gluten-free too.
Seasonal swaps: Try adding sautéed spinach or kale to the sauce for a green boost.
Richness levels: If you want it lighter, swap the dairy-free heavy cream for half-and-half or a creamy plant-based milk with a bit of thickener.

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

Step 1: Prep and Slice the Tofu

First up, slice your super firm tofu into about half-inch slabs. I like to round the corners to give a look similar to chicken cutlets—it’s a fun step but totally optional. Just make sure your slices are even to cook uniformly. Pro tip: pressing your tofu beforehand helps remove excess moisture so you get a better crust when frying.

Step 2: Make the Flavorful Dredge

Next, combine the all-purpose flour with garlic powder, onion powder, poultry seasoning, salt, and black pepper in a wide, shallow dish. This seasoning mix is magic; it gives the tofu that irresistible flavor punch and a golden crust when fried. Trust me, don’t skip this step or go light on the seasoning!

Step 3: Coat and Fry the Tofu

One by one, dredge each tofu slice in the seasoned flour mixture, making sure each side is thoroughly coated. Heat a large skillet over medium heat, add 2 tablespoons of butter, and fry the tofu cutlets for about 5 to 7 minutes per side until that beautiful golden crust forms. Remove the tofu and set aside to keep warm.

Step 4: Build the Sherry Cream Sauce

In the same skillet, melt the last tablespoon of butter and sauté your diced onion until softened, about 2 to 3 minutes. Add the minced garlic and cook an additional minute, stirring so it doesn’t burn. Toss in the sliced mushrooms, sprinkle with Italian seasoning, and cook until they start to brown.

Step 5: Simmer to Perfection

Pour in the dry sherry and allow it to reduce slightly before adding the dairy-free heavy cream. Bring the sauce to a gentle simmer and nestle the tofu back into the pan. Let everything meld together for another 5 to 7 minutes so that the tofu soaks up all those delicious flavors.

Step 6: Serve and Enjoy!

Serve your creamy sherry tofu hot over a bed of creamy mashed potatoes or your favorite grain. Ladle extra sauce over top for that wow factor. This dish is a winner served immediately fresh off the stove for maximum creaminess and texture.

Top Tip

From my experience making this creamy sherry tofu, nailing the texture of the tofu and balancing the sauce flavors made the biggest difference. Here are my top tips to make yours shine:

Press the tofu well: I like to press it at least 20-30 minutes to get rid of water—this helps it crisp up beautifully when pan-fried.
Don’t rush the sauce simmer: Let the sherry reduce just enough to enhance flavor without overpowering with alcohol.
Season the dredge generously: This is where a lot of flavor builds—be sure to coat each tofu slice fully and evenly.
Cook mushrooms until golden: This develops deeper umami notes that elevate the cream sauce beyond ordinary.

How to Serve Creamy Sherry Tofu Recipe

Garnishes

I personally love finishing this dish with a sprinkle of fresh chopped parsley or chives to add a pop of green and a fresh herby aroma. Sometimes, I add a little cracked black pepper on top just before serving for contrast. A wedge of lemon on the side is optional but nice if you want a hint of brightness.

Side Dishes

Mashed potatoes are my classic go-to because they soak up all that luscious sauce. But you can get creative with roasted root veggies, creamy polenta, or even buttered noodles if potatoes aren’t your thing. Lightly steamed green beans or a crisp side salad also balance the richness beautifully.

Creative Ways to Present

For special occasions, I like to plate the tofu cutlets on individual plates over a neat scoop of mashed potatoes, drizzle the sherry cream sauce artistically, and garnish with microgreens for that restaurant-style feel. It’s a nice way to impress friends without fussing over complicated plating.

Make Ahead and Storage

Storing Leftovers

Leftovers of this creamy sherry tofu keep really well in the fridge for up to 4 days. I store it in an airtight container to preserve the sauce’s creaminess and the tofu’s texture. Just be sure to cool it completely before refrigerating to avoid excess condensation.

Freezing

I haven’t frozen this recipe often because the cream sauce is best fresh, but if you’re in a pinch, freezing is possible. I recommend freezing the tofu and sauce separately — the sauce might separate a bit after thawing, so whisk it before reheating to bring it back together.

Reheating

Reheating is easy: just warm the creamy sherry tofu slowly in a skillet over low to medium heat, stirring occasionally. This helps maintain the sauce’s silky texture and prevents the tofu from drying out. Adding a splash of plant-based milk or cream while reheating can refresh the sauce if it thickened too much.

Frequently Asked Questions:

Can I use a different type of tofu for this Creamy Sherry Tofu Recipe?

For the best results, I recommend super firm tofu because it holds up well during frying and simmering. Soft or silken tofu will fall apart and won’t deliver the crispy texture that makes this dish so good.

Is dry sherry necessary in this recipe or can I substitute it?

Dry sherry really adds a distinctive sweet and nutty depth that complements the cream sauce wonderfully. If you don’t have it, a dry white wine or even a splash of apple cider vinegar mixed with a bit of water can work as a substitute, but the flavor won’t be quite the same.

Can this Creamy Sherry Tofu Recipe be made gluten-free?

While the original recipe uses all-purpose flour for dredging, you can substitute a gluten-free flour blend with similar weight and texture, like Bob's Red Mill Gluten-Free Flour, for a gluten-free version. Just check that your seasonings don’t contain hidden gluten.

What’s the best way to serve this creamy sherry tofu?

I love serving this tofu over creamy mashed potatoes because they soak up the sauce so well and complete the comforting vibe. But it’s also fantastic over noodles, polenta, or with steamed veggies for a lighter meal.

Final Thoughts

This Creamy Sherry Tofu Recipe has become one of my go-to dishes when I want something that feels both special and satisfying. It’s simple enough to make on a busy evening but impressive enough to serve guests. I hope you try it out and find it as comforting and delicious as I do—don’t forget to have those mashed potatoes ready to soak up all that sauce!