In this dish, tofu cutlets are dredged and sauteed as you would a chicken breast or fish fillet.
Try the technique using any of your favorite pan sauces.
Pat tofu with paper towel to remove excess moisture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Place the tofu on a baking sheet and transfer to the oven to keep warm.
Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
Add the remaining 1 tablespoon oil, shallots and thyme to the pan.
Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes.
Stir in Marsala and simmer until slightly reduced, about 1 minute.
Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl.
To serve, spoon the hot sauce over the tofu.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
