This was the first time I've tried Marsala anything. My family loved it! I used vegan butter spread instead of butter, and cream sherry for the reduction. I coated the tofu in Bob's Red Mill gluten-free all purpose flour mixed with oregano, salt, pepper and garlic powder. I actually thought the tofu came out better than usual and I think I know why.
It turns out that freezing tofu TOTALLY changes the texture!!! Now, some of you tofu fans may already know this, but I just recently discovered it. I avoided making tofu because no matter how I tried to season it, it always had a smooth texture on the inside and tasted bland. When you freeze and then thaw tofu, it becomes chewy and "grainier". Freezing creates tiny "holes" on the inside from the ice crystals and therefore lets marinade and flavors soak up better. A solution to flavoring tofu!
Tofu with Mushroom Marsala
1-16oz block of extra firm tofu, drained, frozen, then thawed
1/4 cup all purpose flour (I used Bob's Red Mill gluten-free)
2 TBS olive oil
1 1/2 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt and pepper to taste
3 TBS olive oil
1/2 cup onion, diced
1 tsp garlic, minced
1/2 pound mushrooms, sliced
1 cup Marsala wine (or cream sherry or port)
1/4 cup Earth Balance buttery spread
salt and pepper to taste
Add olive oil to large skillet over medium heat. Add onions, mushrooms and garlic. Saute until mushrooms reduce in size and onions start to brown. Transfer mushroom mixture to bowl. In same pan, add wine and season with salt and pepper. Simmer until reduced by half. Stir in Earth balance spread a little at a time until creamy. Add mushroom/onion mixture to pan and stir well. Keep warm while preparing tofu.
Pat dry thawed tofu and slice thinly. In a bowl, mix together flour, oregano, garlic powder and salt/pepper. Dredge tofu slices in flour mixture until both sides are coated.
Add olive oil to clean skillet over medium heat. Saute coated tofu slices until slightly browned and start to crisp. Remove from pan and transfer to serving dish. Spoon marsala sauce over top.
NOTE 2: When you freeze the tofu, it will turn yellow. It turns back to white when thawed.