Tofu Marsala
Tofu marsala is a vegetarian marsala that is similar to traditional chicken marsala, but using crispy tofu and vegetable broth.
Servings: 4
Equipment
- Large pot
- Skillet
- Baking Pan
- Parchment paper
Ingredients
- 8 oz pasta (such as fettucine or linguine)
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 shallot
- 8 oz mushrooms (button or shiitake)
- 2-3 cloves chopped garlic
- 2 sprigs 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)
Instructions
- Bring a large pot of water to a boil. Add about 1 to 2 teaspoons of salt. Add pasta and cook according to the al dente instructions (about 10 minutes). Drain, add a drizzle of olive oil, and set aside.
- As the pasta is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Add chopped shallots. Cook about two minutes until tender. Add mushrooms. Cook until mushrooms have reduced and are tender, about 5- 6 minutes.
- Add marsala wine, garlic, and two sprigs of herbs. Cook about 2 minutes to reduce the marsala wine. Add heavy cream and vegetable stock as well as about 1/4 teaspoon salt and pepper. Bring to a boil and simmer about 15 to 20 minutes, until sauce thickens slightly.
- As the sauce is simmering, cut tofu into your preferred shape, such as cubes or strips. Coat with 1 tablespoon of olive oil, then 1 tablespoon of cornstarch and salt. Place on a parchment-lined banking pan and bake at 425° for 25 minutes, turning once. (You can also pan fry tofu with 1 tablespoon of oil, frying about 3 minutes per side.)
- When the sauce is ready, add it to the pasta and mix thoroughly. Transfer the pasta with marsala sauce to a serving dish and top with tofu and chopped parsley. Serve immediately.