I first found this recipe in a video by Fearn Smith and Russell Pierce. It looked tasty enough to figure out ingredient amounts, so I did. And I posted it here in October of last year. It’s a pretty awesome dish.
But for me, it gets a bit stressful trying to fry the tofu in a timely fashion, while several other things are happening. I also wanted to move us away from frying so often. So, we tried baking the tofu, and discovered we liked it even more.
This recipe plus asparagus tips
Herb Crusted Tofu with Mushroom Marsala (and Mashed Potatoes)
(serves 3-4; to serve less cut back on tofu and mushrooms)2 14 oz blocks Wildwood Superfirm Sproutofu
1 cup soy sauce
approx 2 cups marsala wine or other dry wine
24 oz baby bellas or other brown mushrooms, sliced
1 onion, julienned or in half slices
gluten-free bread crumbs (about 6 large slices worth)
roughly 1/2 cup Silk creamer or soymilk
thyme, oregano and basil to taste (the recipe originally used herbs de provence, another option)
instant mashed potato flakes
butter, margarine or oil
garlic and rosemary (optional)1. After preparing tofu, slice each block into quarters, then cut each of those slices on a diagonal. You’ll get eight triangular slices out of each block this way.
2. Marinate these slices in a mixture of 1 cup wine, 1 cup soy sauce and 1 cup water for at least 30 minutes. Keep in fridge.
3. While tofu is marinating, saute the onions in vegetable oil, as slowly as you can to encourage caramelization.
4. Preheat oven to 375 degrees. Place the breadcrumbs in a bowl with herbs of your choice. The chefs in the video used only thyme. I used thyme, basil and oregano. Pull the tofu out of the marinade and dredge them in the bread crumbs.
5. Spray cookie sheet with spray oil and place breaded tofu in single layer on sheet. Bake 30 minutes or so, until golden brown (turning not needed).
6. When onions are soft, add mushrooms and herbs of your choice. Saute until the mushrooms have given up their juice and the liquid has cooked away.
7. Increase heat and add wine to mushroom/onion mixture. Let that cook off until dry.
8. Decrease heat and deglaze the pan with a bit of Silk creamer. Add slowly and adjust to get the sauce volume and thickness that you’d like. The sauce is done.
9. Prepare instant mashed potatoes with potato flakes and butter/margarine, adding garlic and rosemary to them if desired.Serve tofu on bed of mashed potatoes, with mushrooms and sauce poured on top. Enjoy!
Leave a Reply