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 TIKKA MASALA RECIPE BY TASTY
Here's what you need: extra firm tofu, lemon, yogurt, garlic, ginger, salt, cumin, garam masala, paprika, oil, large onion, ginger, garlic, cumin, turmeric, coriander powder, paprika, chili powder, garam masala, tomato sauce, water, heavy cream, fresh coriander, rice, naan bread
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Remove tofu from packaging and drain.
- Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
- Slice the tofu into bite-sized pieces.
- Combine the marinade ingredients in a bowl then add the tofu.
- Mix until evenly coated. Cover and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C)
- Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
- Bake for about 15 minutes, until slightly dark brown on the edges.
- Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
- Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
- Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
- Serve with rice and naan bread.
- Enjoy!
Nutrition Facts : Calories 526 calories, Carbohydrate 30 grams, Fat 44 grams, Fiber 7 grams, Protein 19 grams, Sugar 15 grams
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
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
More about "tofu marsala recipes"
TOFU TIKKA MASALA – WELLPLATED.COM
From wellplated.com
4.2/5 (32)Total Time 45 minsCategory Main CourseCalories 236 per serving
- Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
- When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.
- While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
- Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.
CHICKEN OR TOFU MARSALA - JAMIE GELLER
From jamiegeller.com
TOFU TIKKA MASALA (VEGAN) - CROWDED KITCHEN
From crowdedkitchen.com
VEGAN SLOW COOKER TOFU TIKKA MASALA - AMBITIOUS …
From ambitiouskitchen.com
TOFU CUTLETS MARSALA - JAMIE GELLER
From jamiegeller.com
TOFU TIKKA MASALA - RAINBOW PLANT LIFE
From rainbowplantlife.com
TOFU TIKKA MASALA | KITCHN | THE KITCHN
From thekitchn.com
TOFU MARSALA WITH ASPARAGUS RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (126)Category Dinner, Weeknight, Beans, Main CourseServings 4Total Time 35 mins
VEGAN VEGAN TOFU MASALA - PEACEFUL DUMPLING
From peacefuldumpling.com
INSTANT POT TOFU TIKKA MASALA RECIPE — EAT THIS NOT THAT
From eatthis.com
TOFU MASALA CURRY - CANADA'S FOOD GUIDE
From food-guide.canada.ca
MASALA TOFU SCRAMBLE - CTV
From more.ctv.ca
VEGAN TOFU TIKKA MASALA - THE CHEEKY CHICKPEA
From thecheekychickpea.com
SAUCY TOFU WITH GARAM MASALA RECIPE | BON APPéTIT
From bonappetit.com
VEGAN INDIAN TOFU TIKKA MASALA RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETARIAN BUTTER TOFU RECIPE - KRISTEN STEVENS - FOOD & WINE
From foodandwine.com
CREAMY TOFU TIKKA MASALA RECIPE — ZESTFUL KITCHEN
From zestfulkitchen.com
8 RECIPES FOR FATHER’S DAY INSPIRED BY THE DADS IN OUR LIVES
From washingtonpost.com
VEGAN TOFU TIKKA MASALA | QUICK AND EASY - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love