Crispy Baked Herb-Crusted Tofu Marsala (WFPB)
Servings: 4 servings
Calories:
A plant-based take on classic Chicken Marsala—crispy tofu, fresh herbs, and a rich Marsala sauce. Easy, comforting, and full of flavor. Enjoy crispy baked tofu topped with a savory Marsala wine sauce and fresh herbs. A light, flavorful vegan dinner ready in under 30 minutes.
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Ingredients
Crispy Tofu
- 12 ounces Extra Firm Tofu cut into 4 or 5 slices depending on brand
- 1½ cups breadcrumbs
- 1 tablespoon dried Italian herbs mix
- ½ teaspoon salt
- ½ cup corn starch
- ½ cup plant-based milk
Marsala Sauce
- ¾ cup vegetable broth
- ½ cup Marsala wine
- 1 tablespoon flour
- 3 tablespoons fresh basil chopped fine
- 3 tablespoons fresh parsley chopped fine
- ½ teaspoon onion granules
- ¼ teaspoon garlic granules
- 1 cup thinly sliced mushrooms optional
Instructions
Crispy Tofu
- Remove tofu from packaging and drain excess liquid.
- Wrap tofu block in a kitchen towel or paper towels, place on a plate, and press with a heavy object (like a skillet or books) for 15–30 minutes to remove moisture.
- Place pressed tofu on a cutting board and slice lengthwise into 4 or 5 slabs, about ½ to ¾ inch thick. You can also slice across for larger portions.
- Dredge each tofu slice in cornstarch, then dip it in plant-based milk, and finally coat it with breadcrumbs, pressing gently to help them adhere.
- Preheat oven to 375°F (190°C) and bake for 20 minutes until lightly golden brown.
Masala Sauce (Make prior to removing Tofu from Oven)
- To a heated skillet dry sauté the mushrooms. once they are golden brown remove from skillet and set aside.
- In a bowl combine vegetable broth, Marsala wine, fresh herbs, flour, onion granules and garlic granules.
- Pour into the same skillet the mushrooms were sautéed in. Add the mushrooms set side. Stir until thickened (about 3-5 minutes.)
- Remove tofu from the oven and plate 2 to 3 for each serving. Pour sauce over crispy tofu.
- Garnish with fresh basil or parsley and red chili flakes if desired. Serve hot and enjoy!
