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Tofu Cutlets Marsala

Tofu Marsala

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

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

Source: © 2010, Courtesy of United Soybean Board

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