Tofu Cutlets Marsala

Tofu Cutlets Marsala

  • Total: 18M
Tofu Cutlets Marsala

Tofu Cutlets Marsala

Ingredients

  • Produce

    • 6 cup Mushrooms
    • 2 Shallots, large
    • 1 tsp Thyme, dried
  • Refrigerated

    • 14 oz Tofu, extra firm
  • Canned Goods

    • 1 cup Broth
    • 1 tbsp Tomato paste
  • Baking & Spices

    • 1/3 cup Cornstarch
    • 1/4 cup Flour
    • 1/4 tsp Pepper, ground black
    • 1/4 tsp Salt
  • Oils & Vinegars

    • 4 tbsp Oil
  • Beer, Wine & Liquor

    • 1/2 cup Wine
  • Time
  • Total: 18M

Found on

Description

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.

Ingredients

  • 1/4 cup(s) cornstarch
  • 2 teaspoon cornstarch
  • 1/4 cup(s) flour, all-purpose
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, black ground
  • 14 ounce(s) tofu, extra-firm
  • 4 tablespoon oil, olive, extra-virgin
  • 2 large shallot(s)
  • 1 teaspoon thyme, dried
  • 6 cup(s) mushrooms, cremini
  • 1/2 cup(s) wine, dry Marsala
  • 1 cup(s) broth, vegetable
  • 1 tablespoon tomato paste

Directions

  • 1. Preheat oven to 300°F. 2. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with 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.   4. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.   5.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.   6. 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.   7. 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.   8. To serve, spoon the hot sauce over the tofu.

Nutrition

Nutrition Details per serving Calories 334, Fat 18g, Cholesterol -, Sodium 256mg, Saturated Fat 3g, Protein 11g, Fiber 2g, Carbohydrates 25g
  • Serves: 4
  • TotalTime:
everydayhealth.com

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Title:

Tofu Cutlets Marsala

Descrition:

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.

Tofu Cutlets Marsala

  • Produce

    • 6 cup Mushrooms
    • 2 Shallots, large
    • 1 tsp Thyme, dried
  • Refrigerated

    • 14 oz Tofu, extra firm
  • Canned Goods

    • 1 cup Broth
    • 1 tbsp Tomato paste
  • Baking & Spices

    • 1/3 cup Cornstarch
    • 1/4 cup Flour
    • 1/4 tsp Pepper, ground black
    • 1/4 tsp Salt
  • Oils & Vinegars

    • 4 tbsp Oil
  • Beer, Wine & Liquor

    • 1/2 cup Wine

The first person this recipe

everydayhealth.com

everydayhealth.com

236 7

Found on everydayhealth.com

EverydayHealth.com

Tofu Cutlets Marsala

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.