Step 1

Drain and press the tofu. Slice into 1/2 to 3/4-inch thick pieces.

Step 2

Mix together the oil, minced garlic, pepper, mushroom bouillon powder or other seasoning/salt, and paprika (if using). Mix until well combined.

Step 3

Add the tofu and coat each piece. I like to use oil to incorporate some fat into the tofu, but you’re free to just add the dry ingredients.

Step 4

Leave to marinate for at least 30 mins.

Step 5

Heat a medium sized non-stick pan or skillet over medium heat. You can lightly oil the pan. Once the oil is hot, place the tofu. Pan-fry the tofu over medium high heat until golden brown. Flip to cook the remaining side.

Step 6

Remove the tofu from the oil and place on a paper-lined plate to drain any excess oil.

Step 7

Remove most of the oil from the pan and leave a thin coating. Over low heat, melt the butter.

Step 8

Add the shallots and sauté over medium heat until tender. Add the sliced mushrooms.

Step 9

Season the mushroom with salt and pepper then cook until these start to lightly brown on the edges.

Step 10

Over medium high heat, reduce the pan with the marsala wine. Allow around 80% of the wine to evaporate before adding the vegetable broth or stock.

Step 11

Leave the sauce to come to a gentle simmer. Add the pan-fried tofu into the sauce to cook for 2-3 minutes on each side to absorb some of the flavors.

Step 12

Once the liquid starts to reduce, remove the tofu and transfer to a deep plate or bowl.

Step 13

Over medium high heat, add the cold vegan butter cubes. Melt the butter and continue to reduce the sauce until it starts to slightly thicken. Note: this won’t thicken to a gravy-like consistency but will turn out more like a reduced sauce/glaze.

Step 14

Season the sauce with more salt and pepper, to taste, if needed. Finish with fresh thyme.

Step 15

Add the mushrooms and pour the sauce over the tofu. Garnished with chopped parsley if desired. Enjoy while hot!