Tofu Marsala Recipes

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TOFU CUTLETS MARSALA



Tofu Cutlets Marsala image

In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.

Provided by EatingWell Test Kitchen

Categories     Healthy Tofu Recipes

Time 40m

Number Of Ingredients 12

1/4 cup plus 2 teaspoons cornstarch, divided
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini, or white mushrooms (about 10 ounces)
1/2 cup dry Marsala wine, (see Ingredient note)
1 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon tomato paste

Steps:

  • Preheat oven to 300 degrees F.
  • Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
  • Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
  • Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 25.1 g, Fat 18.3 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 300.4 mg, Sugar 5.6 g

TOFU MARSALA



Tofu Marsala image

Found this in Eating Well magazine and want to try it soon. Leaving it here for now so that my ZWT travel companions can try it as well.

Provided by justcallmetoni

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup cornstarch, plus
2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (14 ounce) package extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini mushrooms (about 10 ounces) or 6 cups white mushrooms (about 10 ounces)
1/2 cup dry marsala wine (see Ingredient note)
1 cup vegetable broth or 1 cup reduced-sodium chicken broth
1 tablespoon tomato paste

Steps:

  • Preheat oven to 300 degrees F.
  • Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
  • Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
  • 5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Nutrition Facts : Calories 309.9, Fat 18.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 395.6, Carbohydrate 23, Fiber 1.6, Sugar 2.1, Protein 10.2

TOFU MARSALA



Tofu Marsala image

I can't recall where this recipe originated. I love bbq'd Tofu and this looks really tasty since I also like things flavored with Marsala wine. You can also serve this with pasta of your choice.

Provided by Chef Joey Z.

Categories     Vegan

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup spelt flour
1/2 teaspoon celtic sea salt
1/2 teaspoon pepper
1 (14 ounce) package organic tofu (cut into 8 cutlets)
1 tablespoon tamari soy sauce
2 tablespoons light oil
1 cup organic cremini mushroom
1 tablespoon tomato paste
2 garlic cloves (minced)
1 1/2 cups marsala wine
1 tablespoon lemon juice
1 tablespoon vegan margarine
salt and pepper

Steps:

  • On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
  • In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
  • In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
  • Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
  • Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
  • Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
  • Reduce this by half.takes about 5-7 minutes.
  • Off the heat add the lemon juice, stir to combine.
  • Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
  • Taste for seasoning and pour the sauce over the tofu.

Nutrition Facts : Calories 443.3, Fat 3.7, SaturatedFat 0.5, Sodium 604.3, Carbohydrate 15.9, Fiber 0.5, Sugar 4.9, Protein 7.6

TOFU TIKKA MASALA RECIPE BY TASTY



Tofu Tikka Masala Recipe by Tasty image

Here's what you need: extra firm tofu, lemon, yogurt, garlic, ginger, salt, cumin, garam masala, paprika, oil, large onion, ginger, garlic, cumin, turmeric, coriander powder, paprika, chili powder, garam masala, tomato sauce, water, heavy cream, fresh coriander, rice, naan bread

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

14 oz extra firm tofu
1 lemon
1 cup yogurt
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
3 tablespoons oil
1 large onion, finely chopped
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
3 ½ cups tomato sauce, or crushed tomatoes
1 ¼ cups water
1 cup heavy cream, or dairy substitute of your choice
fresh coriander, chopped, to garnish
rice, to serve
naan bread, to serve

Steps:

  • Remove tofu from packaging and drain.
  • Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
  • Slice the tofu into bite-sized pieces.
  • Combine the marinade ingredients in a bowl then add the tofu.
  • Mix until evenly coated. Cover and refrigerate for at least 1 hour.
  • Preheat oven to 425°F (220°C)
  • Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
  • Bake for about 15 minutes, until slightly dark brown on the edges.
  • Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
  • Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
  • Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  • Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
  • Serve with rice and naan bread.
  • Enjoy!

Nutrition Facts : Calories 526 calories, Carbohydrate 30 grams, Fat 44 grams, Fiber 7 grams, Protein 19 grams, Sugar 15 grams

TOFU & MUSHROOMS MARSALA



TOFU & MUSHROOMS MARSALA image

Categories     Soup/Stew     Tomato     Stew     Low Carb     Low Fat     Vegetarian     High Fiber     Low Sodium     Tofu     Healthy     Vegan

Yield 4 servings

Number Of Ingredients 12

◦2 tablespoons olive oil
◦4 garlic c cloves, pressed or minced
1 red bell pepper, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 cups Marsala wine
1 cake firm tofu (16 ounces), cut into 3/4-inch cubes
10 ounces moonlight or Cremini mushrooms, sliced
1 14-ounce can of diced tomatoes
1/4 cup chopped fresh basil
salt and pepper
1 loaf of crusty bread

Steps:

  • 1.In a pot on medium heat, cook the garlic in the oil just until it sizzles. 2.Immediately add the bell peppers, oregano, and salt. 3.Cook, stirring often, for 5 minutes. 4.Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. 5.Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. 6.Add the basil and salt and pepper to taste. 7.Serve with plenty of crusty bread to soak up the flavorful broth.

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Total Time 1 hr
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  • Add remaining 2 tbsp of butter to the pan with onions. Sauté for 4-5 minutes, then add garlic and mushrooms with 2 tbsp of vegetable broth. Increase heat to medium high and cook until mushrooms are softened and lightly browned, stirring frequently. Season with remaining salt and pepper.


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2020-02-03 Weigh it down with a heavy object like a skillet, pot, or large can. Let rest for at least 10 to 30 minutes. Meanwhile, place the yogurt, lemon juice, water, coriander, cumin, and salt in a large bowl and whisk until well-combined. Cut the tofu into 1 1/2-inch cubes and add to the marinade. Gently toss to coat.
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Top Asked Questions

What is the best way to make tofu masala?
While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper.
How to cook tofu in a pan?
Preheat oven to 300°F. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side.
How to make MyMy vegan tofu?
My vegan version features Tofu simmered in a flavorful tomato and spice base. Place a large pan over medium heat and add 1 tablespoon vegan butter. As the butter melts, add onion and fry till they turn translucent. Add tomatoes and cook them until they are soft. Switch off the heat and add the soaked cashews.
How to cook tofu with garam masala?
In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).

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