Our Veggie Kitchen

Chicken Marsala used to be a staple comfort food. And, although I've used Marsala in sauces, I haven't made the mushroom-laden Marsala sauce since I went veg. I'm not sure why, though, because Chicken Marsala has always been a lot more about the sauce than what you pour over it. Here's a recipe for a faintly lemony fried tofu and a sweet and tangy Marsala sauce. Once again, I am comforted.



Tofu Marsala
Tofu:
1 lb tofu, drained
1/2 cup flour
1/4 cup rice flour (or more flour)
1 small lemon, zested
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
oil for frying
Sauce:
2 tbs olive oil
1/2 onion, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, sliced
1 tbs tomato paste
1 1/2 cups Marsala wine (I use dry)
1/2 small lemon, juiced
1/4 cup parsley, minced
2 tbs Earth Balance

For the tofu: Pour enough oil in a large saute to coat the bottom. Heat to medium high. Cut the tofu into 1/2 inch thick slices, then cut each slice diagonally to form triangles. Mix the remaining tofu ingredients in a bowl. Working in batches, if necessary, coat each tofu slice in the seasoned flour then place into the hot saute pan. Turn each slice when it browns and begins to crisp. Remove and set on a plate. If working in batches, place cooked tofu in an oven preheated to 200 degrees.

For the Sauce: Saute the onions and sliced mushrooms in oil until the mushrooms have given up most of their moisture. Stir in garlic and tomato paste and cook until fragrant. Add the Marsala wine and cook until the sauce has thickened to a syrup consistency. You will be able to scrape the sauce pan with a wooden spoon and the sauce will ooze back to fill where you scraped. Remove from the heat and stir in the earth balance, then add the lemon juice and parsley and stir again.

Plate the tofu and pour the sauce over each slice.

Note: I started frying the first of two batches of tofu, then started the sauce and each finished at about the same time.

4 Servings: 271 cal (23g fat, 17g carbs, 10g protein)