sing a song of marsa la la la

October 1, 2009 at 7:58 pm 8 comments

I am seriously in love with Tofu Marsala. I wanna be with it all the time, sing about it in the shower, and share my innermost secrets with it. You really can’t substitute any other wine in Marsala sauce, so do yourself a favor and hit up Trader Joe’s for their fairly cheap selection. If you can’t find it, and don’t have a Trader Joe’s in your town, you might be able to use sherry of some sort, but I can’t guarantee the results! And of course, if you don’t like Marsala in the first place, go make something else!

This night the dish was accompanied by fresh green beans (steamed in the pan after the sauce was poured with a little water) and organic fusilli. I’ve made it a few times now with any sort of green veggies on the side, it all works! I would also be pretty happy without the pasta and some crusty bread instead.

tofu marsala

Recipe (a combination of and

1/4 cup all-purpose flour + 1 tbsp for thickening sauce
1/4 teaspoon fresh ground pepper
1 (14 ounce) package extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices (I use super firm from Trader Joe’s, which doesn’t need to be drained)
2 tbsps olive oil
2 large shallots, minced (or an onion, either works well)
2 cloves of garlic, minced
1 teaspoon dried thyme
6 cups sliced cremini/white button mushrooms  (about 10 ounces)
1 1/2 cups of marsala wine
1 cup vegetable broth
1 tablespoon tomato paste
1 tbs. lemon juice
1 tbs. soy margarine (optional)


On a pie plate (or shallow dish), add  salt and pepper to the all-purpose flour and stir to combine.

Dip each piece of tofu in the flour, and turn to coat completely, shaking off any excess.

In a large pan (big enough to fit all eight cutlets) over med-high heat, add 1 tbs. of the oil, and swirl to coat the pan. Gently add the flour-coated tofu pieces. Cook until the tofu just starts to brown in spots, about 4-5 minutes per side. Remove the tofu from the pan, and put into a very low oven to keep warm.

Add the remaining tablespoon of oil to the pan and add the sliced mushrooms, shallots and thyme. Stir until they brown, about 8 minutes. Reduce the heat to medium, add the garlic and tomato paste, stir for 1 minute.

Off heat, add the marsala. Return the pan to the stove, and scrape up any browned bits sticking to the bottom of the pan. Bring the marsala up to a simmer, and reduce by half, about 5-7 minutes.

Add vegetable broth and flour, return to a simmer and cook, stirring constantly, until thick and glossy.

Stir in lemon juice, then whisk in margarine, if using.

To serve, spoon over tofu on a bed of pasta, or just by itself!

Luckily, everyone can fall in love with Tofu Marsala without the relationship getting complicated. I promise I won’t get jealous.


Entry filed under: dinner.

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8 Comments Add your own

  • 1. Mo  |  October 1, 2009 at 9:23 pm

    Wow. That marsala looks fantastic! Best of luck with mofoing this year!

  • 2. jenitreehugger  |  October 1, 2009 at 9:44 pm

    That looks AMAZING! Never used Marsala Wine before – don’t even know how it differs from other wine but this recipe is enough to make me want to get some and try it. Thanks for sharing.
    Happy Mofo’ing!

  • 3. Mike  |  October 1, 2009 at 9:49 pm

    tonight!! We eat it tonight!

  • 4. shmeeps  |  October 1, 2009 at 9:53 pm

    Thanks guys! Marsala wine is kind of a dense sweet Italian wine…you will love it in sauce form 🙂

    Mike – no, we will be eating something else yummy tonight.

  • 5. Jeanette  |  October 2, 2009 at 1:54 am

    That looks so ridiculously good. And I’m not a huge fan of wine in my cooking, but I’m going to give this recipe a try!

  • 6. Paula  |  October 2, 2009 at 2:45 am

    yums! i really need to make it! you always tell me to and i never do.

  • 7. Angela  |  October 2, 2009 at 3:46 pm


  • 8. Epidiah  |  October 2, 2009 at 7:17 pm

    I’m jealous!


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