Name: Tofu Cutlets Marsala
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Ingredients: ¼ cup plus 2 teaspoons corn starch (divided); ¼ cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 14 ounces extra firm tofu (drained, rinsed and cut crosswise into eight ½-inch slices); 4 tablespoons extra virgin olive oil (divided); 2 large shallots (peeled, minced); 1 teaspoon dried thyme; 6 cups sliced cremini (white or mixed mushrooms, sliced (10 ounces)); ½ cup dry Marsala; 1 cup vegetable broth; 1 tablespoon tomato paste

Tofu Cutlets Marsala

This is a great vegetarian entree, even your meat lovers will like.

Tofu Cutlets Marsala

Prep Time 2

Cook Time 20

Total Time 22

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Servings

Ingredients

¼ cup plus 2 teaspoons corn starch divided
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
14 ounces extra firm tofu drained, rinsed and cut crosswise into eight ½-inch slices
4 tablespoons extra virgin olive oil divided
2 large shallots peeled, minced
1 teaspoon dried thyme
6 cups sliced cremini white or mixed mushrooms, sliced (10 ounces)
½ cup dry Marsala
1 cup vegetable broth
1 tablespoon tomato paste

Instructions

1 Preheat oven to 300°F. 2 Whisk ¼ cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with a paper towel to remove excess moisture.
3 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 oil. 4 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. 5 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.