If you're craving something rich, comforting, and a little bit fancy, this Creamy Sherry Tofu Recipe might just become your new go-to. Imagine golden tofu cutlets swimming in a luscious sherry cream sauce – it's truly a game changer for plant-based dinners. Let me walk you through this one, I promise you'll love it as much as I do!

Creamy Sherry Tofu - A white plate holds a creamy, light yellow layer of mashed potatoes spread in a circle. On top of this is a golden-brown cooked patty, covered with a thick sauce mixed with light brown, cooked onion pieces. Several slices of cooked mushrooms, tan with dark edges, are layered on top of the sauce. Small green herb leaves are scattered on and around the food, adding a fresh touch. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sherry Tofu Recipe
Top Tip
How to Serve Creamy Sherry Tofu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu Recipe

Why You'll Love This Recipe

Over time, I've come to appreciate how tofu can soak up flavors beautifully, but it takes a little TLC. This Creamy Sherry Tofu Recipe solves that by combining crispy edges with a silky, flavorful sauce that makes every bite feel indulgent yet simple. It's genuinely one of my favorite ways to enjoy tofu, and I bet it will be yours too!

Crispy Yet Tender: Pan-frying the tofu after dredging it in seasoned flour creates a gorgeous golden crust that holds up well in the sauce.
Flavorful Cream Sauce: The dry sherry adds a subtle depth and sophistication that pairs perfectly with earthy mushrooms and dairy-free cream.
Comfort Food Feel: Served over creamy mashed potatoes, it's a complete meal that feels cozy and satisfying.
Easy to Customize: Whether you need it gluten-free, dairy-free, or want to sneak in extra veggies, this recipe welcomes your personal touch.

Creamy Sherry Tofu - The image shows several browned pieces of cooked meat layered with light brown and white sliced mushrooms and bits of cooked onion. These layers sit in a creamy beige sauce that fills the spaces between and around the meat. The texture of the sauce looks smooth and slightly thick, covering the meat and vegetables. The meat pieces have a crispy-looking outer edge and a golden-brown color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Sherry Tofu Recipe plays a key role in balancing texture and flavor. The tofu gives you a sturdy base with a neutral profile that grabs onto the rich sauce, while the seasonings and mushrooms build layers of taste. I always recommend picking the firmest tofu you can find and fresh mushrooms for the best results.

Creamy Sherry Tofu - Flat lay of a block of super firm tofu with smooth white texture, fresh cremini mushrooms sliced to show their rich brown caps and creamy gills, a small heap of diced yellow onion with translucent edges, peeled garlic cloves and minced garlic scattered nearby, a small pile of golden all-purpose flour powder, sprigs of dried Italian seasoning herbs with green and brown tones, and a glass of clear amber dry sherry with light reflections, all arranged naturally with soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Super firm tofu: This holds its shape well when sliced and pan-fried, giving you those perfect “cutlets” without falling apart.
Garlic powder & onion powder: These bring savory depth to the flour dredge, seasoning the tofu evenly.
Poultry seasoning: It’s a secret trick to mimic comforting, familiar flavors that pair well with sherry—feel free to adjust to taste.
Salt and black pepper: Essential for amplifying all the flavors, don’t skimp here.
All-purpose flour: Creates a lovely crust on the tofu—if you need gluten-free, see my note below.
Dairy-free butter: Adds richness and helps with browning; plus, the buttery flavor ties everything together beautifully.
Cremini mushrooms: Their meaty texture complements tofu really well and soak up that sherry sauce.
Onion & garlic: Classic aromatics that build the flavor base for the sauce.
Italian seasoning: Adds a hint of herbaceous freshness without overpowering the dish.
Dry sherry: The star ingredient—adds subtle nuttiness and depth to the creamy sauce.
Dairy-free heavy cream: Makes the sauce luxuriously smooth and creamy without feeling heavy.
Mashed potatoes: The perfect cozy bed to soak up all the sherry cream sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe has so much room to make your own. I love swapping out mushrooms based on what’s fresh at the market or adding a splash of white wine if I don't have sherry on hand. Feel free to play around—you'll discover your perfect version in no time.

Variation: I once added a handful of fresh spinach near the end of simmering for a boost of color and nutrients—it’s a winner!
Dietary Modifications: Swap to gluten-free flour if needed; I’ve used Bob’s Red Mill blend with no troubles.
Extra Veggies: Diced bell peppers or zucchini can be sautéed with the onions for an even heartier dish.
Richness Level: Use full-fat coconut cream instead of dairy-free heavy cream if you want it extra decadent and subtly tropical.

Step-by-Step: How I Make Creamy Sherry Tofu Recipe

Step 1: Prep Your Tofu Like a Pro

Start by slicing your super firm tofu into ½-inch slabs. If you want that classic “chicken cutlet” look, gently round the edges with your knife. Don’t stress if your tofu isn’t perfect—once it’s dredged and pan-fried, it’ll look great and taste even better.

Step 2: Mix and Dredge the Seasoned Flour

Combine flour, garlic powder, onion powder, poultry seasoning, salt, and pepper in a shallow dish. This little seasoned coating is the secret to that crisp exterior. Dip each tofu slice, making sure every side is nicely coated — this creates a beautiful crust when you fry them.

Step 3: Pan-Fry Until Golden and Crispy

Heat 2 tablespoons of dairy-free butter in a large skillet over medium heat. Fry your tofu cutlets for about 5-7 minutes per side until golden brown and crisp. Be patient and don’t overcrowd the pan—this ensures an even crust on each piece. Once done, transfer to a plate and set aside.

Step 4: Sauté Aromatics and Mushrooms

Add the remaining tablespoon of butter to the skillet. Toss in diced onion and cook until soft, about 2-3 minutes. Add minced garlic and cook for another minute—keep an eye on it so it doesn’t burn. Next, stir in sliced cremini mushrooms and Italian seasoning, cooking until mushrooms begin to soften, roughly 2-3 minutes.

Step 5: Create Your Creamy Sherry Sauce

Pour in the dry sherry and let it simmer for a minute to reduce slightly. Then add the dairy-free heavy cream and bring the whole mixture to a gentle simmer. This is when the magic happens—watch as the sauce thickens and turns luxuriously creamy.

Step 6: Let Tofu Simmer in the Sauce

Carefully nestle your fried tofu cutlets back into the sauce. Let everything simmer together for 5-7 more minutes. The tofu absorbs those lovely flavors and stays perfectly tender. Don’t skip this step—it’s what truly elevates the dish.

Step 7: Serve & Enjoy

Spoon the creamy sherry tofu over a pile of fluffy mashed potatoes for that ultimate comfort combo. Dig in while warm and savor every bite!

Top Tip

After making this Creamy Sherry Tofu Recipe multiple times, I learned a few little tricks that really boost the flavor and texture. These tips will help your tofu cutlets turn out perfectly crispy without getting soggy in the sauce.

Pat the tofu dry: Press the tofu for at least 20 minutes if you can, or press with paper towels. Removing excess moisture helps it crisp up beautifully when fried.
Don’t rush the dredging: Let the flour mix really coat the tofu well, pressing gently so it sticks — this builds that golden crust.
Moderate your heat: Medium heat is best for frying tofu so it cooks through evenly without burning the coating.
Simmer gently: While the tofu is in the sauce, keep it at a low simmer to avoid breaking up the tofu or curdling the cream.

How to Serve Creamy Sherry Tofu Recipe

Garnishes

I usually sprinkle a little fresh chopped parsley or chives on top — the fresh green adds a lovely brightness and just a hint of color to this creamy dish. Sometimes a light drizzle of extra virgin olive oil or a squeeze of lemon juice can add a nice contrast, too.

Side Dishes

Besides mashed potatoes, this dish pairs wonderfully with roasted seasonal vegetables, like Brussels sprouts or asparagus. A crisp green salad or crusty bread to mop up the sauce also makes the meal feel more rounded and satisfying.

Creative Ways to Present

Once, I served this at a cozy dinner party by plating the tofu cutlets over a swirl of mashed cauliflower and topping with sautéed chanterelles for a special, elegant touch. Little edible flowers and microgreens are a fun, unexpected garnish that guests love for a fancy vibe!

Make Ahead and Storage

Storing Leftovers

You can keep leftovers for up to 4 days in the fridge, tightly covered. Before reheating, I like to let the tofu come to room temperature to help keep it tender, then gently rewarm the sauce on the stove or in the microwave with a splash of plant milk to loosen it up if needed.

Freezing

While I haven't frozen Creamy Sherry Tofu often, in a pinch, I freeze the tofu and sauce separately in airtight containers. The tofu texture changes a bit after freezing, so thaw slowly in the fridge and reheat gently to preserve creaminess.

Reheating

Reheat on low heat on the stovetop, stirring occasionally to prevent the cream sauce from sticking or separating. Avoid boiling, as that can break down the tofu or sauce. A touch of added liquid helps keep everything silky and delicious.

Frequently Asked Questions:

Can I use regular cream instead of dairy-free heavy cream?

Yes, you can absolutely substitute regular heavy cream if you don’t require a dairy-free option. It will add the same luscious texture and richness to the sauce.

What can I substitute if I don’t have dry sherry?

If you don’t have dry sherry on hand, a dry white wine or even a combination of white grape juice with a splash of vinegar can work in a pinch to mimic the acidity and sweetness. Just avoid anything too sweet or fruity.

How do I keep the tofu from falling apart?

Using super firm tofu and pressing out excess moisture helps immensely. Also, don’t flip the tofu too often while frying, and handle it gently when simmering in the sauce to keep those lovely cutlets intact.

Can this recipe be made gluten-free?

Yes! You can swap the all-purpose flour with a good quality gluten-free flour blend, like Bob’s Red Mill. It’s worked well for me in other recipes, just make sure your blend is suitable for frying.

Final Thoughts

I truly love how this Creamy Sherry Tofu Recipe transforms humble tofu into something celebratory and deeply comforting. It’s perfect for cozy weeknight dinners or impressing friends without fuss. I hope you give it a try and find the same joy in those creamy, savory bites that I do. Happy cooking, friend!