Tofu Marsala

BECKY LUIGART-STAYNER

Using the reduced-fat tofu will decrease the fat content of this even further.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 29%
  • Fat: 14.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 5.5g
  • Protein: 22.5g
  • Carbohydrate: 56.4g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 12.6mg
  • Sodium: 294mg
  • Calcium: 210mg

Ingredients

  • 2 cups Garden Brown Sauce
  • 1/2 cup sweet Marsala, divided
  • 2 (12.3-ounce) packages extra-firm tofu, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1/3 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • Chopped fresh parsley (optional)

Preparation

  1. Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
  2. Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
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