Tofu Marsala Recipe

This post was originally published as Tofu Marsala by Laurel on Health Food blog. 

I used to work in an Italian restaurant back in the day, and the chicken marsala was always one of my favorite things to eat after a long day of work. I made a tofu version on Sunday night that came out pretty tasty. It includes lots of mushrooms and tomatoes and also a healthy portion of fresh basil leaves. I am so excited that our house basil plant is looking healthy again after almost dying this winter. It’s so freaking convenient to have fresh herbs growing indoors during the spring and summer.

Tofu Marsala
(makes about 4 servings)

1/2 box linguine
1 block firm tofu
2 tbsp. extra virgin olive oil
1 cup marsala wine
1/2 cup coconut milk
1/2 cup marinara sauce
1 cup vegetable stock
3 cloves garlic
2 cups baby portobello mushrooms
1 big handful fresh basil leaves
2 cups tomatoes
Salt & pepper (optional)

Clean and remove the stems from the mushrooms and cut them into slices. Finely chop the garlic and basil. Cut the tomatoes into small bite-sized pieces. Set all the vegetables aside.

Drain the liquid off the tofu and press out any excess liquid with paper towels. Cut the tofu into small rectangles or cubes. Heat up the olive oil in a deep sauté pan or cast iron skillet over medium-high heat and add the tofu to the pan. Cook for a few minutes on each side until the tofu is golden brown. Remove from heat and drain on paper towels. Set aside. Do not wash your pan yet.

Cook the linguine according to the instructions on the box. Set cooked pasta aside and drizzle a little oil on top to keep it from sticking.

Add the garlic to the same pan that you used to fry the tofu. Turn up the heat to medium-low and cook for a minute or two, stirring frequently. Add the mushrooms, tomatoes, and basil to the pan and pour the marsala wine on top with a sprinkle of salt and pepper. Turn heat up to high and allow the wine to reduce for a couple of minutes. Add in the vegetable stock, marinara sauce, and coconut milk and continue to cook over high heat for another couple of minutes until the sauce thickens.

Once the sauce is done, add in the tofu and your desired amount of pasta. Mix it around to coat the noodles and tofu with the sauce. Serve immediately.

Tip 1: I like to eat this dish with a fresh green vegetable like asparagus. Tip 2: Use a whole grain pasta or gluten-free quinoa pasta to make this healthier. I used quinoa pasta for my dinner (see pictures).