Tonight I made chicken Marsala for Mike and I and adapted the recipe so that Mika, my vegetarian daughter, could have it with tofu. Really, all it took to adapt it was to use a separate pan to cook the chicken and substitute tofu for the chicken. But here it is in case she ever wants to make it herself. It was truly delicious.
- 3 Tbsp butter
- 1 small shallot, minced
- 8 oz button mushrooms, sliced
- 1/2 cup + 2 Tbsp Marsala wine
- 1 1/2 tsp vegetable base
- 3/4 cup water
- 2/3 cup whipping cream
- 1 lb extra firm tofu, sliced
- 1 tsp lemon juice
- dash of dried or chopped sage
- salt & pepper to taste
Melt butter over medium heat in a frying pan. Add the shallot and cook for one minute. Add the mushrooms and cook, stirring occasionally, until the liquid evaporates. Set aside.
Bring Marsala wine to a boil in a medium size sauce pan. Boil for 30 seconds and then add vegetable base, water, whipping cream and reserved mushrooms. Comine and cook over low heat for 10 minutes.
Meanwhile, pan-fry tofu slices.
When sauce is ready, add the remaining 2 Tbsp Marsala wine, the lemon juice and the sage. Stir and taste. Adjust seasoning if necessary. Serve the pan-friend tofu with the sauce.