TOFU CUTLETS MARSALA
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
Provided by EatingWell Test Kitchen
Categories Healthy Tofu Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
- Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
- Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 25.1 g, Fat 18.3 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 300.4 mg, Sugar 5.6 g
TOFU AND MUSHROOM MARSALA
Make and share this Tofu and Mushroom Marsala recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt.
- Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
- Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
- Add the basil and salt and pepper to taste.
- Serve with plenty of crusty bread to soak up the flavorful broth.
Nutrition Facts : Calories 1001.8, Fat 15.2, SaturatedFat 2.7, Sodium 1245.5, Carbohydrate 89, Fiber 7, Sugar 11.8, Protein 22.8
TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)
I wanted a tofu burger that didn't come out of the freezer section of a grocery store. This recipe came out of a 1997 issue of Vegetarian times and it is one that I have used repeatedly. The author suggests serving these burgers on a garlic bun with hoisin sauce, tomato slices, and chopped cilantro but I have always served them on a whole wheat bun with sauteed mushrooms, sauteed onions, fresh spinach, tomato slices, and a creamy dijon.
Provided by Canadian_in_the_Bay
Categories Soy/Tofu
Time 1h10m
Yield 12 patties, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
- After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
- Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
- Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.
Nutrition Facts : Calories 87.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 43.8, Carbohydrate 10.4, Fiber 0.7, Sugar 0.7, Protein 4.8
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
TOFU MARSALA
Found this in Eating Well magazine and want to try it soon. Leaving it here for now so that my ZWT travel companions can try it as well.
Provided by justcallmetoni
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F.
- Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
- Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
- 5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Nutrition Facts : Calories 309.9, Fat 18.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 395.6, Carbohydrate 23, Fiber 1.6, Sugar 2.1, Protein 10.2
MUSHROOM MAPO TOFU
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Provided by Ching-He Huang
Categories Dinner
Time 18m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
- Mix all of the sauce ingredients together in a jug.
- Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
- Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.
Nutrition Facts : Calories 233 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.83 milligram of sodium
TOFU MARSALA
I can't recall where this recipe originated. I love bbq'd Tofu and this looks really tasty since I also like things flavored with Marsala wine. You can also serve this with pasta of your choice.
Provided by Chef Joey Z.
Categories Vegan
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
- In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
- In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
- Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
- Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
- Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
- Reduce this by half.takes about 5-7 minutes.
- Off the heat add the lemon juice, stir to combine.
- Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
- Taste for seasoning and pour the sauce over the tofu.
Nutrition Facts : Calories 443.3, Fat 3.7, SaturatedFat 0.5, Sodium 604.3, Carbohydrate 15.9, Fiber 0.5, Sugar 4.9, Protein 7.6
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