Discover a plant-based twist on a classic comfort dish with Tofu with Mushroom Sherry Sauce. Savor the meaty, savory flavors of seared tofu "chicken" pieces bathed in a creamy mushroom and sherry reduction that’s infused with herbs and aromatics. This hearty, flavorful meal is a satisfying centerpiece perfect for weeknight dinners or special occasions.
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Why You’ll Love This Recipe
This recipe brings the comforting creaminess of a mushroom sauce without the heaviness, using a tofu "chicken" base for a delicious texture and flavor. It’s an easy-to-make, plant-based option that captures the essence of classic creamy sherry dishes and adds a savory depth to each bite.
Ingredients
- Onions – Adds sweetness and depth to the sauce; finely chopped for a smooth texture.
- Garlic – Aromatic and flavorful, infuses the sauce with rich undertones.
- Tofu – Extra firm tofu, cut into thick slabs resembling chicken breasts, dredged and seared for a golden brown crust.
- Garlic & Herb Seasoning – For a flavorful tofu base that complements the sauce.
- Dry Sherry – For a touch of sweetness and depth, bringing out the umami in the mushrooms.
- Flour & Cornstarch – Used to dredge the tofu, creating a golden crust.
- Cashews – Blended into a creamy sauce for richness and a silky texture.
- Plant Milk – Used with cashews to create a dairy-free cream, adding smoothness to the sauce.
Steps
- Prepare Tofu – Slice tofu into thick pieces resembling chicken breast shapes. Pat dry with a paper towel, season with garlic & herb seasoning, and dredge in a flour and cornstarch mix.
- Sear Tofu – In a large skillet, heat oil over medium heat. Sear tofu pieces until golden brown on both sides, then set aside.
- Make the Sauce – In the same skillet, add a little more oil, then add onions and garlic. Sauté until fragrant, about 2 minutes.
- Add Mushrooms – Add sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown.
- Deglaze with Sherry – Pour in dry sherry, scraping up browned bits from the skillet, and cook until reduced slightly.
- Thicken with Cashew Cream – Blend soaked cashews and plant milk until smooth, then add to the skillet with the mushrooms and sherry. Stir and allow to thicken slightly, adding vegetable stock if needed.
- Combine and Serve – Add the seared tofu back to the skillet, coating it in the sauce. Adjust seasoning to taste with salt, pepper, and a squeeze of lemon juice if desired.
Variations
- Shiitake Mushrooms – For a deeper, earthier flavor.
- White Wine – Substitute sherry with white wine for a more acidic note.
- Heavy Cream Substitute – Use almond milk or coconut milk for a richer creaminess.
Substitutions
- Cornstarch – Use arrowroot powder if preferred.
- Dry Sherry – Use sherry vinegar or a dash of balsamic for a similar depth.
FAQ
- Can I make this without alcohol? Yes, substitute sherry with vegetable stock and a splash of balsamic vinegar.
- What can I use if I don’t have cashews? You can use silken tofu or coconut milk for the creamy component.
Top Tip
For the best tofu texture, press it before cooking to remove excess moisture. This allows for a golden, crispy exterior when seared.
Hint
Deglaze the pan well with sherry to capture all the flavors from the browned bits, adding depth to your sauce.
Tofu with Mushroom Sherry Sauce
Discover a plant-based twist on a classic comfort dish with Tofu with Mushroom Sherry Sauce. Savor the meaty, savory flavors of seared tofu "chicken" pieces bathed in a creamy mushroom and sherry reduction that’s infused with herbs and aromatics. This hearty, flavorful meal is a satisfying centerpiece perfect for weeknight dinners or special occasions.
Ingredients
- 14 oz extra-firm tofu – sliced into thick chicken breast-like pieces
- 1 small yellow onion – finely chopped
- 2 cloves garlic – minced
- 1 cup mixed mushrooms such as cremini, shiitake, or button – sliced
- ⅓ cup dry sherry
- ½ cup raw cashews – soaked in hot water for 10-15 minutes then drained
- ¾ cup unsweetened plant milk like almond or soy
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic & herb seasoning or Italian seasoning blend
- 2 tablespoons olive oil – for searing
- 1 cup vegetable broth – for thinning sauce as needed
- Salt and black pepper – to taste
- Squeeze of lemon juice – optional for added brightness
Instructions
- Prepare Tofu – Slice tofu into thick pieces resembling chicken breast shapes. Pat dry with a paper towel, season with garlic & herb seasoning, and dredge in a flour and cornstarch mix.
- Sear Tofu – In a large skillet, heat oil over medium heat. Sear tofu pieces until golden brown on both sides, then set aside.
- Make the Sauce – In the same skillet, add a little more oil, then add onions and garlic. Sauté until fragrant, about 2 minutes.
- Add Mushrooms – Add sliced mushrooms to the skillet, cooking until they release their moisture and begin to brown.
- Deglaze with Sherry – Pour in dry sherry, scraping up browned bits from the skillet, and cook until reduced slightly.
- Thicken with Cashew Cream – Blend soaked cashews and plant milk until smooth, then add to the skillet with the mushrooms and sherry. Stir and allow to thicken slightly, adding vegetable stock if needed.
- Combine and Serve – Add the seared tofu back to the skillet, coating it in the sauce. Adjust seasoning to taste with salt, pepper, and a squeeze of lemon juice if desired.
