Tofu Marsala

Tofu marsala is an excellent way to use the delicious classic marsala sauce in a vegetarian marsala recipe with no chicken.

With this tofu marsala recipe, we’ll be using the traditional marsala sauce recipe but using vegetable broth instead of chicken. And of course, we’ll use crispy tofu in place of the chicken.

For an easy chicken tenders recipe with marsala sauce, try this popular Chicken Tenders Marsala.

How to Make a Tofu Marsala Recipe

In a nutshell, you’ll make this tofu marsala recipe by cooking the pasta and marsala wine sauce at the same time as you make crispy

You’ll have a pot of pasta boiling on the stove, along with simmering marsala wine sauce that takes a few easy steps as you slowly add more ingredients. Then, you’ll have crispy tofu cubes roasting in the oven.

Ingredients for Tofu Marsala

To start, gather your key ingredients to help you cook the dish faster. When you make this vegetarian marsala recipe, you’ll need to move fairly quickly because you don’t want to be fumbling round as the marsala sauce is cooking. You’ll want to be tending to it!

Key ingredients for tofu marsala:

• 8 oz pasta (such as fettuccine or linguine)
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 shallot
• 8 oz mushrooms (button or shiitake)
• 2 sprigs fresh rosemary or thyme
• ¾ cup marsala wine (dry)
• ¾ cup vegetable broth
• ⅔ cup heavy cream
• salt and pepper
• 1 package extra firm tofu (12 oz)
• 1 Tablespoon cornstarch
• 1 Tablespoon chopped parsley (optional)
• 2 to 3 cloves minced garlic

Pasta for Vegetarian Marsala

The first step is to get your pasta started. Simply boil a pot of water and cook it according to the al dente instructions, which is usually about 10 minutes. Then, you’ll set it aside as you finish cooking your marsala cream sauce and tofu. You can drizzle a little olive oil on to prevent the pasta from sticking.

Which pasta is best for marsala sauce? The best pasta for marsala is one that holds a good amount of the delicious marsala wine sauce. Fettuccine and linguine are great for this because they have large surface area. But you can use nearly any type of pasta with a crispy tofu marsala recipe.

Looking for a tasty pasta recipe? Try this unique Steak & Blue Cheese Pasta recipe.

How to Make Marsala Wine Sauce for Pasta

Making the perfect marsala wine sauce is easy. First, chop one shallot and 2-3 cloves of garlic. Have those on hand along with mushrooms, marsla wine, vegetable stock, and heavy cream.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Chop one shallot and add it once the butter is melted, then cook about two minutes until tender. Add mushrooms.

Note: The type of mushrooms you use is up to your taste preferences. Button mushrooms are a popular choice, but you can also use shiitake or another type of mushroom.

When the mushrooms have reduced an are tender (after about 5 or 6 minutes) add marsala wine, 2-3 cloves of chopped garlic, and two sprigs of herbs. Cook about 2 minutes to reduce the marsala wine. Add heavy cream and vegetable stock as well as salt and pepper to taste. Bring to a boil and then reduce the heat to simmer about 15 to 20 minutes, until the sauce thickens slightly.

Best Way to Make Crispy Tofu for Marsala Pasta

As your sauce is simmering, you can make the golden tofu bites that you’ll add to the marsala pasta. There are several ways to make tofu, including cooking it in oven, on the stove top, or in an air fryer.

This crispy tofu marsala recipe uses an oven method both because it’s a little easier and it makes the tofu coating a little crispier. It’s important to use an extra firm block of tofu, not the soft version. Then press the tofu on a paper towel or a tea towel to squeeze out excess water. If you have a flat, heavier object, you can lay it over the tofu for about 10 minutes to help press some moisture out. You may want to cut the tofu block into a few sheets to help release the water better.

Then, cut the block or sheets of tofu into your serving size pieces. You can cut the fresh tofu into cubes or strips. The strips more resemble (very roughly) the shape of a chicken tender. But tofu cubes give you nice bite-size pieces.

Coat the tofu pieces evenly with 1 tablespoon of olive oil, a little salt, and 1 tablespoon of cornstarch (you may need to toss them gently for an even coating). Then arrange them on a baking sheet lined with parchment paper.

Bake in the oven at 425 degrees for about 25-30 minutes until the coating is golden brown. Flip once halfway through.

How to Serve Tofu Marsala

Once your sauce is ready, pour it over the pasta and then toss gently using tongs or a serving spoon to coat it evenly. Transfer the pasta and sauce to a serving dish and top with crispy coated tofu and chopped parsley for garnish.

Serve immediately warm, just as you would for traditional chicken marsala. You can store any leftover tofu mushroom marsala in the refrigerator for 3-4 days. Simply reheat in a pan or in the microwave.

Using tofu in lieu of chicken puts a healthy twist on a classic dish with this easy vegetarian marsala sauce and Once you try veggie marsala, you may not want to make it the old way again!

For a good side dish to serve with vegetarian marsala, try:

• Blackened Brussel Sprouts
• Roasted Green Beans
• Bacon Arugula Salad