Julie Hasson

Herb Crusted Tofu

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The Farm Herb-crusted Tofu with Mushrooms Marsala and Garlic mashed Potatoes

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Herb Crusted Tofu

  • Author: Fearn Smith and Russell Pierce
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Description

This Herb Crusted Tofu with a Mushroom Marsala Sauce is a favorite item on the menu at the Farm Cafe in Portland, Oregon. Fearn Smith and Russell Pierce share their skills with us on how to construct the dish.

Ingredients

Scale
  • Tofu
  • 1 16oz container extra firm or firm Tofu
  • 1 cup soy sauce
  • 1 cup Marsala
  • Water to cover
  • 1 cup unseasoned dry bread crumbs
  • 1 cup Panko (or 2 cups total of regular dry unseasoned breadcrumbs)
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp fresh thyme course chopped
  • 2 to 4 tbsp canola oil for frying, or more as needed
  • Mushrooms Marsala Sauce
  • 1 cup yellow onion, halved and thinly sliced
  • 2 cups sliced Crimini mushrooms
  • 1 cup Marsala
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp Herbs de Provence
  • 3/4 cup Silk soy creamer
  • 3 tbsp Canola or olive oil
  • Garlic Mashed Potatoes
  • 4 Russet potatoes
  • 6 cloves roasted garlic (place in oven safe dish with olive oil and bake at 350°F for 20 minutes)
  • 1 1/2 tbsp fresh Rosemary, finely chopped
  • 1/2 cup Silk soy creamer
  • Salt and Pepper to taste

Instructions

  1. Tofu Instructions
  2. Press tofu between two plates for 15 minutes to release extra water. Slice into 4 equal slabs and then turn them onto their sides and slice again diagonally to make triangles.
  3. Place tofu in a bowl. Whisk together soy sauce, Marsala, and water and pour over tofu. If tofu isn’t covered, add a little more water so that tofu is completely covered. Place in the refrigerator for at least 30 minutes to marinate.
  4. Mix together the breadcrumbs, Panko, salt, pepper, and thyme together in a bowl. Place tofu triangles into breadcrumbs, dredging each triangle thoroughly to coat. Set aside until ready to cook.
  5. Put 2 to 3 tablespoons oil in medium sized skillet, turning heat to medium high. Fry the tofu triangles until golden brown and crispy on bottom. Carefully flip the tofu and cook until golden and crispy on the other side. Reduce heat slightly if tofu starts to burn. You want a nice crispy crust on both sides. Repeat with remaining tofu triangles as necessary.
  6. Mushrooms Marsala Sauce Instructions
  7. Add 3 tablespoons oil to a frying pan on medium heat. Sauté the onions until soft. Add mushrooms to the cooked onions and saute until browned.
  8. Add the herbs on top of mushroom mixture, and let sit for a minute or so to reconstitute. Stir mushroom mixture to incorporate herbs.
  9. Add the Marsala, salt and pepper, and simmer until reduced by half. Add the soy creamer to the mushroom mixture and continue to simmer until the sauce thickens and is reduced by half.
  10. Garlic Mashed Potatoes Instructions
  11. Boil potatoes with the skins on until very soft, about 45 minutes. Let cool and slip the skins off with your fingers. Mash together with the garlic, rosemary, soy creamer, salt and pepper. Spread into a baking dish and set in oven at 350°F to reheat.

Notes

Serve and enjoy!

Place a mound of the mashed potatoes in the middle of your serving plate. Place two or three triangles of tofu leaning on the mound with the points pointing up towards the center, then pour your mushroom mixture over the top and serve immediately.

Copyright © 2008 The Farm Cafe