Tofu Marsala With Mushrooms and Shallots

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 14 oz (400 g) extra-firm tofu, pressed
• 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic powder
• 4–5 tbsp olive oil, divided
• 2 tbsp unsalted butter (or vegan butter)
• 14 oz mushrooms (cremini or baby bella), sliced
• 2 large shallots, thinly sliced; 3 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 1 cup low-sodium vegetable broth
• 1 tbsp soy sauce or tamari; 1 tsp Dijon mustard (optional)
• 1 tsp fresh thyme (or 1/2 tsp dried), pinch of rosemary
• 1/4 cup heavy cream or plant cream
• 2 tsp cornstarch + 2 tbsp water (optional, for thicker sauce)
• 2 lb potatoes for mash or 12 oz pasta
• Fresh parsley, salt, and pepper to finish

Do This

• 1. Press tofu 10–15 minutes, then cut into 8 slabs. Start boiling potatoes or pasta in salted water.
• 2. Season flour with salt, pepper, and garlic powder; dredge tofu and pan-sear in olive oil until golden on both sides. Set aside.
• 3. In the same pan, cook mushrooms in butter and oil until deeply browned; add shallots and garlic and soften.
• 4. Deglaze with Marsala wine; simmer 3–4 minutes. Add broth, soy sauce, mustard, thyme, and rosemary; reduce slightly.
• 5. Stir in cream. If desired, thicken with cornstarch slurry; simmer until glossy and velvety. Season to taste.
• 6. Return tofu to the pan and spoon sauce over; simmer 2–3 minutes to warm through.
• 7. Drain and mash potatoes with butter and milk (or drain pasta and toss with a little olive oil). Serve tofu marsala and mushrooms over the base, garnish with parsley, and enjoy.

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Why You’ll Love This Recipe

• All the cozy, restaurant-style flavor of classic chicken Marsala, made completely meatless with crispy golden tofu.
• A silky, deeply savory mushroom and Marsala wine sauce that tastes like it simmered all day, ready in under an hour.
• Flexible base: serve it over creamy mashed potatoes for comfort-food vibes, or over pasta for an easy weeknight dinner.
• Approachable for home cooks, with simple steps and pantry-friendly ingredients, yet elegant enough for guests.

Grocery List

• Produce: Extra-firm tofu, mushrooms (cremini or baby bella, optional shiitake), shallots, garlic, potatoes (if making mash), fresh thyme (optional), fresh parsley.
• Dairy: Unsalted butter (or vegan butter), milk or cream (or plant-based alternative) for sauce and mashed potatoes.
• Pantry: Olive oil, all-purpose flour, dry Marsala wine, low-sodium vegetable broth, soy sauce or tamari, Dijon mustard, dried rosemary, cornstarch, pasta (if using), salt, black pepper.

Full Ingredients

For the Crispy Tofu

• 14 oz (400 g) extra-firm tofu, drained and pressed for 10–15 minutes
• 1/2 cup (60 g) all-purpose flour
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 3 tbsp olive oil (for pan-searing, divided as needed)

For the Marsala Mushroom Sauce

• 2 tbsp unsalted butter (or vegan butter)
• 1–2 tbsp olive oil (as needed, in addition to tofu oil)
• 14 oz (about 400 g) mushrooms, sliced (cremini/baby bella are ideal; mix in a few shiitake if you like)
• 2 large shallots, thinly sliced
• 3 cloves garlic, minced
• 3/4 cup (180 ml) dry Marsala wine
• 1 cup (240 ml) low-sodium vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp Dijon mustard (optional but recommended)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/4 tsp dried rosemary, lightly crushed between your fingers
• 1/4 cup (60 ml) heavy cream or unsweetened plant cream (oat, cashew, or soy)
• 2 tsp cornstarch mixed with 2 tbsp cold water (optional, for thicker sauce)
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

For the Mashed Potato or Pasta Base (Choose One)

If Serving Over Mashed Potatoes

• 2 lb (900 g) Yukon gold or russet potatoes, peeled and cut into 1 1/2-inch chunks
• 1 1/2 tsp fine sea salt (for the potato water), plus more to taste
• 3 tbsp unsalted butter (or vegan butter)
• 1/2–3/4 cup (120–180 ml) warm milk or unsweetened plant milk
• Freshly ground black pepper, to taste

If Serving Over Pasta

• 12 oz (340 g) pasta of your choice (fettuccine, pappardelle, or linguine work well)
• 1 1/2 tbsp kosher salt (for the pasta water)
• 1 tbsp olive oil (for tossing the cooked pasta)

Step-by-Step Instructions

Step 1: Press and Prep the Tofu

Drain the tofu and wrap it in a clean kitchen towel or a few layers of paper towels. Place it on a plate and set a heavy skillet, cutting board, or a couple of cans on top. Let it press for 10–15 minutes to remove excess moisture. This helps the tofu sear beautifully and stay firm in the sauce.

While the tofu presses, prep your vegetables: slice the mushrooms, thinly slice the shallots, and mince the garlic. If you are making mashed potatoes, peel and cut the potatoes into chunks. If you are making pasta, bring a large pot of water to a boil and salt it generously.

Step 2: Cook the Mashed Potatoes or Pasta

If using mashed potatoes, add the potato chunks to a large pot, cover with cold water by about 1 inch, and add 1 1/2 teaspoons salt. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, until the potatoes are very tender when pierced with a fork. Drain well and return to the warm pot, covered, while you finish the sauce. You will mash them in Step 6.

If using pasta, once the water is boiling, add the salt and pasta. Cook according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water, then drain. Toss the hot pasta with 1 tablespoon olive oil to prevent sticking. Cover and keep warm.

Step 3: Dredge and Pan-Sear the Tofu

Once pressed, cut the tofu into 8 equal slabs (cut the block in half lengthwise, then cut each half into 4 rectangles). In a shallow dish, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Dredge each tofu piece in the seasoned flour, turning to coat all sides and shaking off any excess.

Heat 2 tablespoons olive oil in a large, heavy skillet (12-inch works well) over medium to medium-high heat. When the oil is shimmering, add the tofu in a single layer without crowding. Sear for 3–4 minutes per side, until deep golden and crisp at the edges. Add a bit more oil if the pan looks dry. Transfer the browned tofu to a plate and set aside.

Step 4: Brown the Mushrooms, Shallots, and Garlic

In the same skillet, reduce the heat slightly to medium and add the butter plus 1 tablespoon olive oil. Once the butter has melted and is foaming, add the sliced mushrooms in an even layer. Do not stir for 2–3 minutes; let them take on color. Then stir and continue cooking for another 6–8 minutes, until the mushrooms release their liquid and it mostly evaporates, and the mushrooms are well browned.

Add the sliced shallots and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the shallots soften and turn translucent. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Scrape up any browned bits from the bottom of the pan—they are pure flavor.

Step 5: Build the Marsala Wine Sauce

Pour the Marsala wine into the skillet to deglaze, scraping the bottom of the pan with a wooden spoon to release any stuck-on bits. Let the wine simmer briskly for 3–4 minutes, reducing by about half. The alcohol will cook off and the wine will smell rich and nutty.

Stir in the vegetable broth, soy sauce or tamari, Dijon mustard (if using), thyme, and rosemary. Bring the mixture to a gentle simmer and cook for 5–7 minutes, allowing the flavors to meld and the sauce to reduce slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Step 6: Finish the Sauce and Prepare the Base

Reduce the heat to low and stir in the cream or plant cream. If you prefer a thicker, more restaurant-style sauce, whisk together the cornstarch and cold water in a small bowl, then slowly pour this slurry into the simmering sauce while stirring constantly. Let it bubble for 1–2 minutes until glossy and lightly thickened.

Meanwhile, finish your base. For mashed potatoes, add the butter to the hot drained potatoes and mash until mostly smooth. Gradually pour in 1/2 cup warm milk, mashing and stirring until creamy, adding more milk as needed. Season generously with salt and pepper to taste. For pasta, if the noodles seem dry, loosen them with a splash of the reserved pasta water and toss again.

Step 7: Return the Tofu and Serve

Nestle the seared tofu slabs back into the pan with the Marsala mushroom sauce, spooning some sauce and mushrooms over the top of each piece. Simmer gently for 2–3 minutes to warm the tofu through and let it absorb a bit of flavor. Taste the sauce one more time and adjust seasoning with salt and pepper as needed.

To serve, add a bed of creamy mashed potatoes or a mound of pasta to each plate. Spoon generous portions of the tofu, mushrooms, and Marsala sauce over the top. Finish with a shower of chopped fresh parsley and a few extra thyme leaves if you have them. Serve immediately while hot and saucy.

Pro Tips

• Use dry, not sweet, Marsala. Dry Marsala wine gives you the classic savory flavor. Sweet Marsala will make the sauce taste more like dessert.
• Really brown the mushrooms. Take the time to let the mushrooms deeply caramelize before adding the shallots. This is key to a rich, steakhouse-level flavor.
• Do not rush the tofu press. Even 10–15 minutes of pressing makes a big difference in texture. Less moisture means crisper edges and tofu that holds up in the sauce.
• Adjust thickness to your liking. Skip the cornstarch for a looser, more traditional pan sauce, or use it for a glossy, coat-the-spoon finish that clings nicely to potatoes or pasta.
• Mind your salt at the end. Soy sauce, broth, and Marsala all add saltiness. Always taste before adding more salt in the final step.

Variations

• Fully vegan version: Use vegan butter, plant-based cream (cashew, oat, or soy), and serve over olive oil mashed potatoes or egg-free pasta. The dish stays rich and luxurious without any dairy.
• Herb-forward version: Add a small sprig of fresh rosemary and a bay leaf while the sauce simmers, then remove before serving. Finish with extra fresh thyme and parsley for a more aromatic profile.
• Extra-umami version: Mix in 1–2 teaspoons of white or yellow miso paste when you add the broth and soy sauce. It melts into the sauce, adding deep savory notes without overpowering the Marsala.

Storage & Make-Ahead

Leftovers keep well and the flavors often deepen overnight. Store the tofu and Marsala mushroom sauce together in an airtight container in the refrigerator for up to 3 days. Store mashed potatoes or pasta separately for best texture. Reheat the tofu and sauce gently in a covered skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. Mashed potatoes can be reheated with a bit of extra milk and butter to restore creaminess, while pasta is best rewarmed quickly in a skillet with a splash of water and a drizzle of olive oil. You can also make the sauce (without tofu) up to 1 day ahead; cool, refrigerate, then reheat and add freshly seared tofu right before serving for the best texture.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including sauce and a mashed potato base: about 600 calories, 24 g protein, 70 g carbohydrates, 22 g fat, 6 g saturated fat, 7 g fiber, and 900 mg sodium. Using plant-based cream and vegan butter will slightly reduce saturated fat. Serving over pasta instead of mashed potatoes will shift the carbohydrate and calorie counts but keep protein similar.