Orange Tofu Marsala Recipes

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TOFU MARSALA

I can't recall where this recipe originated. I love bbq'd Tofu and this looks really tasty since I also like things flavored with Marsala wine. You can also serve this with pasta of your choice.

Provided by Chef Joey Z.

Categories     Vegan

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Tofu Marsala image

Steps:

  • On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
  • In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
  • In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
  • Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
  • Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
  • Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
  • Reduce this by half.takes about 5-7 minutes.
  • Off the heat add the lemon juice, stir to combine.
  • Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
  • Taste for seasoning and pour the sauce over the tofu.

Nutrition Facts : Calories 443.3, Fat 3.7, SaturatedFat 0.5, Sodium 604.3, Carbohydrate 15.9, Fiber 0.5, Sugar 4.9, Protein 7.6

1/2 cup spelt flour
1/2 teaspoon celtic sea salt
1/2 teaspoon pepper
1 (14 ounce) package organic tofu (cut into 8 cutlets)
1 tablespoon tamari soy sauce
2 tablespoons light oil
1 cup organic cremini mushroom
1 tablespoon tomato paste
2 garlic cloves (minced)
1 1/2 cups marsala wine
1 tablespoon lemon juice
1 tablespoon vegan margarine
salt and pepper

ORANGES IN MARSALA

Categories     Dessert     Low Fat     Quick & Easy     Orange     Marsala     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 3



Oranges in Marsala image

Steps:

  • Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
  • Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
  • Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

4 1/2 navel oranges
1/2 cup sugar
1/2 cup sweet Marsala wine

TOFU MARSALA

Found this in Eating Well magazine and want to try it soon. Leaving it here for now so that my ZWT travel companions can try it as well.

Provided by justcallmetoni

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Tofu Marsala image

Steps:

  • Preheat oven to 300 degrees F.
  • Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. 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. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. 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.
  • 5Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Nutrition Facts : Calories 309.9, Fat 18.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 395.6, Carbohydrate 23, Fiber 1.6, Sugar 2.1, Protein 10.2

1/4 cup cornstarch, plus
2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (14 ounce) package extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini mushrooms (about 10 ounces) or 6 cups white mushrooms (about 10 ounces)
1/2 cup dry marsala wine (see Ingredient note)
1 cup vegetable broth or 1 cup reduced-sodium chicken broth
1 tablespoon tomato paste

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