this vegan tofu marsala is a veganized version of the classic chicken marsala. A delicious sweet and rich sauce that is perfect with any side dish.
the inspiration
When I wrote my cookbook I included a recipe for vegan chicken Marsala. Before I went vegan I loved chicken Marsala. That recipe uses a homemade seitan, which is very delicious, but a bit more time consuming to make.
I wanted to create this version for the blog using tofu. It comes together a lot faster and still has all the great flavor you want in a Marsala dish. Plus, I just love tofu so much, so I am always happy to eat it.
the ingredients
- Tofu: for the base of our tofu marsala we are going to need tofu! I am using fava bean tofu. You can use super firm or extra firm. If you use extra firm I do recommend pressing it.
- Marsala Cooking Wine: of course are going to need marsala cooking wine. You can usually find this in the grocery store aisle with the international food or with vinegars and oils. All major grocery stores will have it.
- Vegetable Broth: we will use vegetable broth to help make the sauce. You can use store-bought or homemade. I like to save my veggie scraps and turn them into broth. You can find out how to do that in this blog post.
- Vegan Butter: we will use vegan butter to add richness to the sauce. I like Country Crock Olive Oil Plant Butter. You can also use my homemade recipe.
- Flour: we will use all purpose flour to coat and dredge the tofu. This will give a beautiful golden outside. If you are gluten-free you can use cornstarch.
- Cornstarch: the cornstarch will be used in a cornstarch slurry to help thicken the marsala sauce.
- Organic Sugar: this will help add extra sweetness to the recipe.
- Salt & Black Pepper: we will use this to add flavor when dredging the tofu and in the sauce.
- Garlic: this will add flavor to the dish.
- Onion: this will add flavor to the dish. I recommend using a Vidalia onion or a sweet onion. You could also use shallot if you want.
- Parsley: we will use it as a garnish overtop of the dish.
what is marsala cooking wine?
Marsala cooking wine is a fortified wine that is typically used in Sicily. It adds a rich, slightly sweet flavor to both savory and sweet dishes. It’s commonly used in recipes like mushroom sauces, risotto, and the classic Italian dish chicken marsala.
A little goes a long way and can bring extra depth and warmth to your cooking. It adds a great depth of flavor and if you have never had it before you are in for a treat.
how to make tofu marsala
- Slice tofu into as many pieces as you like. I like to do 8 rectangles. Then, coat the cutlets in the flour. I like to add a little salt and black pepper to the flour to give flavor.
- Sauté the onion and garlic in vegan butter. Once they are golden and fragrant add in the tofu. Cook over a medium heat. This will give it a bit of a light pan fry. Flip the tofu after 5 to 7 minutes. Cook on the other side, then remove the tofu from the pan.
- To make a cornstarch slurry combine the cornstarch with 2 tablespoons of the vegetable broth in a small bowl. I like to use a whisk to do this.
- In that same pan without the tofu add in the vegetable broth, marsala cooking wine, cornstarch slurry, sugar, and a sprinkle of salt. Let it come to a simmer over medium low heat. Mix continuously to prevent clumping of the cornstarch.
- Once the sauce is beginning to thicken up, put the tofu back in. Continue to let it cook over medium low heat. This helps the tofu absorb the sauce. Taste the sauce and add in anything else to your preference.
- Garnish with the chopped parsley and enjoy.
why don’t you use mushrooms?
If you are a chicken marsala lover, you know there are typically mushrooms in there. So, I am sure you are thinking, “why are there no mushrooms in this tofu marsala?” The simple answer is that I just don’t like mushrooms.
However, if you want to add in mushrooms you of course can. You can either use cremini, porcini, or shiitake. I would add them in during the stage when you are cooking the onion and garlic.
If you are not a mushroom lover like me though have no fear! This dish is just as amazing without the mushrooms.
what can i eat on the side with this?
The nice thing about a tofu marsala is you can really pair it with anything you like. You can do rice, mashed potatoes, pasta, or any grain you want. If you want to do a side salad you can make something like a vegan Caesar salad or anything you like.
If you want to serve it with pasta I recommend making double the amount of sauce so then you can toss the pasta in it. It will be so delicious.
You can also have fun and make some recipes like my Homemade Garlic Knots, Vegan Cannoli Dip, or Easy Vegan Creamed Spinach these would be great on the side.
tofu marsala faq
Is this recipe allergy friendly?
It does contain gluten and soy (depending on what tofu you use). It is nut free. To make it gluten free just replace the all purpose flour with cornstarch. For soy free use a soy free tofu like I did with the fava bean tofu.
How do I store leftovers?
In an airtight container in the fridge for up to 3 days. I do not recommend freezing.
How do I heat this dish up?
You can heat it up on the stove or in the microwave.
Do I need to press the tofu?
If you use extra firm tofu I do recommend you press it. If you use super firm or the fava bean tofu you do not need to.
Can I use frozen tofu for this?
Yes! I think the texture on frozen tofu would make this even better. After freezing, thawing, and pressing the tofu you can then follow this recipe.
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Tofu Marsala
Ingredients
- 1 block tofu, sliced into 8 rectangles *you can use extra firm, super firm, or fava bean tofu, the ounce size will vary from 12 to 16 ounces depending on the brand you use
- ¼ cup all purpose flour
- 2 tablespoons vegan butter
- ¼ Vidalia onion chopped
- 2 cloves garlic chopped
- ⅓ cup + 2 teaspoons Marsala cooking wine
- 1 cup vegetable broth
- 1 tablespoon organic sugar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Fresh parsley roughly chopped for garnish
Instructions
- Slice tofu into as many pieces as you like. I like to do 8 rectangles.
- Pour the flour into a dish and add a sprinkle of salt and black pepper. Mix together. Then, coat the cutlets in the flour. Flip each side to ensure it is properly coated. Repeat with all the tofu.
- Sauté the onion and garlic in vegan butter in a pan over medium heat. Once they are golden and fragrant add in the tofu. Continue to cook over same heat temperature. Flip the tofu after 5 to 7 minutes when it is golden. Cook on the other side, then remove the tofu from the pan.
- To make a cornstarch slurry combine the cornstarch with 2 tablespoons (30ml) of the vegetable broth in a small bowl. I like to use a whisk to do this.
- In that same pan, without the tofu, add in the vegetable broth, marsala cooking wine, cornstarch slurry, sugar, and a sprinkle of salt. Let it come to a simmer over medium low heat, this will take about 3 to 5 minutes. Mix continuously to prevent clumping of the cornstarch.
- Once the sauce is beginning to thicken up, put the tofu back in. Continue to let it cook over medium low heat for 10 to 15 minutes. This helps the tofu absorb the sauce. Taste the sauce and add in anything else to your preference.
- Garnish with the chopped parsley, serve with your favorite sides, and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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