Not gonna lie, I used to love Chicken Marsala. But, anything you can make, I can make vegan. It’s been down pouring here all day and I would do anything to have the ingredients for this meal in my fridge right now . . . because I am definitely not leaving the house today!
Perfect meal for Fall, perfect comfort food combination, and a perfect weekend meal ( I would recommend cooking this when you’re not in a hurry – it’s a little time consuming but this one’s worth it)
I served this with cauliflower mashed potatoes (using this recipe), steamed broccoli, and roasted green beans + zucchini
Ingredients
-1/4 Cup cornstarch
-2 teaspoons cornstarch
-1/4 Cup all purpose flour
-Pink himalayan salt & black pepper to taste
-1 block extra firm tofu, pressed & cut into desired sized pieces
-4 Tablespoons extra virgin olive oil, divided
-2 large shallots, minced
-1 teaspoon thyme
-6 Cups mushrooms of choice
-1/2 Cup marsala wine
-1 Cup vegetable broth
-1 Tablespoon tomato paste
Directions
-Preheat oven to 300°F
-Whisk 1/4 Cup cornstarch, flour, salt, pepper, in a shallow dish
-Heat 2 Tablespoons oil in a large nonstick skillet over medium – high heat. Dredge tofu slices in flour mixture, add them to the pan & cook until crispy & golden, about 3 minutes per side. Place the tofu on a baking sheet & transfer to the oven to keep warm
-Repeat with another tablespoon of oil & remaining tofu, adjusting the heat if necessary to prevent scorching
-Add the remaining 1 tablespoon oil, shallot, & thyme to the pan. Reduce heat to medium & cook, stirring constantly, until the shallots are slightly soft & beginning to brown, 1 – 2 minutes
-Add mushrooms & cook, stirring often, until tender & lightly browned, 3 – 5 minutes. Stir in marsala & simmer until slightly reduced, about 1 minute
-Whisk the remaining 2 teaspoons cornstarch with broth & tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer & cook, stirring constantly, until thick & glossy, about 4 minutes
-To serve, spoon sauce over the tofu
xoxo
