Description
Creamy Sherry Tofu is a flavorful vegan dish featuring super firm tofu coated in a seasoned flour dredge, pan-fried to golden perfection, and simmered in a rich sherry and dairy-free cream mushroom sauce. Served over mashed potatoes, this comforting recipe combines savory mushrooms, fragrant garlic and onion, and a touch of Italian seasoning for a satisfying 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 Cooking
- 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
Serving
- Mashed potatoes, for serving
Instructions
- Prep the tofu: Slice the super firm tofu width-wise into ½ inch slabs. Optionally, round the corners to resemble chicken cutlets.
- Make the dredge: Combine flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper in a wide, shallow bowl.
- Dredge the tofu: Coat each tofu slice evenly in the flour mixture and set aside.
- Pan-fry the tofu: Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter and fry tofu slices on both sides until golden brown, about 5 to 7 minutes. Remove and set aside.
- Sauté the aromatics: Add remaining tablespoon of dairy-free butter to the skillet. Cook diced onions for 2 to 3 minutes until softened, then add minced garlic and cook for 1 additional minute, stirring frequently.
- Cook the mushrooms: Add sliced mushrooms and Italian seasoning, sauté for 2 to 3 minutes. Pour in dry sherry and dairy-free heavy cream, bring mixture to a simmer.
- Simmer the cutlets: Add pan-fried tofu back to the skillet with the sauce. Simmer for another 5 to 7 minutes to meld flavors and heat through.
- Serve: Serve the creamy sherry tofu warm over a bed of mashed potatoes.
Notes
- Storage: Best enjoyed fresh but can be refrigerated in an airtight container for up to 4 days.
- Gluten-free variation: Substitute all-purpose flour with a quality gluten-free flour blend, such as Bob’s Red Mill gluten-free flour, to make the dredge gluten-free.
- Dairy-free substitution: Use vegan butter and dairy-free heavy cream to keep the recipe vegan and lactose-free.
- Optional: Rounding tofu corners gives a more traditional cutlet appearance but is not necessary for taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
