Tofu and Mushroom Marsala Recipe | Vegetarian Times Skip to main content

Tofu and Mushroom Marsala

30 minutes or fewer
Here’s a tempting excerpt from the brand new Moosewood Restaurant Simple Suppers by the Moosewood Collective (Clarkson Potter/Publishers). For a variation on this classic Italian dish, serve it over whole wheat pasta instead of with crusty bread.



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4 garlic cloves, pressed or minced
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2 tablespoons olive oil
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1 red bell pepper, chopped
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½ teaspoon dried oregano
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½ teaspoon salt
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2 cups Marsala wine
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1 cake firm tofu (about 16 ounces), cut into ¾-inch cubes
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10 ounces moonlight or cremini mushrooms, sliced
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1 14-ounce can of diced tomatoes
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¼ cup chopped fresh basil
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1 loaf of crusty bread


  1. In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.
  2. Serve with plenty of crusty bread to soak up the flavorful broth.

Copyright © 2005 by Moosewood, Inc.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
1 g
14 g
729 mg
3 g
2 g
Serves 4