If you’re craving something comforting yet a little special, this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe is your new go-to. Imagine tender tofu cutlets bathed in a rich mushroom and sherry cream sauce, all served over fluffy mashed potatoes — total soul food vibes that come together with surprisingly simple steps.

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 with Mushrooms and Mashed Potatoes Recipe
Top Tip
How to Serve Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Why You'll Love This Recipe

I stumbled upon this recipe on a chilly evening when I wanted something cozy but also a bit fancy without complicated techniques. It quickly became a favorite—perfect for weeknight dinners yet elegant enough to impress guests without stress.

Simple and Satisfying: It uses everyday ingredients but transforms them into a rich, restaurant-quality meal.
Comfort Food Vibes: The creamy sherry sauce paired with earthy mushrooms and soft tofu feels like a big hug on a plate.
Vegan & Gluten-Free Friendly: Easily adaptable to suit dietary preferences without losing flavor.
Great Make-Ahead Option: Prep elements ahead and finish in minutes, perfect for busy days.

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

This recipe balances savory, creamy, and slightly sweet flavors, with mushrooms soaking up the sherry for a deep umami hit. The tofu acts like a blank canvas, absorbing all those rich flavors beautifully.

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: Holds shape well when pan-fried, perfect for that “cutlet” texture.
Garlic Powder & Onion Powder: Adds foundational flavor without overpowering the tofu.
Poultry Seasoning: Surprisingly earthy and warming, it adds subtle depth.
All-Purpose Flour: Creates a light coating for crispy edges and helps thicken the sauce.
Butter (or Dairy-Free Butter): Brings richness and helps develop that golden crispy crust on tofu.
Cremini Mushrooms: Meaty texture and deep flavor that stands up well to sherry.
Onion & Garlic: Classic aromatics that build the base of the sauce.
Italian Seasoning: Adds a fresh herbal note balancing the creaminess.
Dry Sherry: This is the star — its fruity, nutty notes enhance the sauce’s complexity.
Dairy-Free Heavy Cream: Adds luxurious creaminess; dairy or plant-based options both work.
Mashed Potatoes: Serve as a fluffy, buttery base that soaks up every bit of the 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

I love making this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe my own by swapping in whatever mushrooms I have on hand—shiitake or oyster add a really lovely twist. And if you’re dairy-free, you can easily use coconut cream or cashew cream instead of heavy cream for that silky finish.

Mushroom Variations: I once tried adding chanterelle mushrooms and the earthy notes were incredible.
Dairy-Free Swap: Cashew cream works beautifully if you want to keep it plant-based and extra creamy.
Seasoning Tweaks: Sometimes I add a bit of smoked paprika for a subtle smoky background.
Spice it Up: A pinch of crushed red pepper flakes adds a nice warmth without overpowering.

Step-by-Step: How I Make Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Step 1: Prep the Tofu Like a Pro

Start by slicing the super firm tofu into half-inch slabs. I like to round the corners a bit to mimic the look of classic chicken cutlets — it just makes everything feel a little more special. Just try to handle the tofu gently so it stays intact when you dredge and fry it.

Step 2: Create the Flavor-Packed Dredge

Mix your flour with garlic powder, onion powder, poultry seasoning, salt, and pepper. This coating not only adds flavor but creates a crispy crust that seals in the tofu’s tenderness. Make sure to coat each slab well, pressing gently so it sticks without getting clumpy.

Step 3: Pan-Fry to Golden Perfection

Heat a large skillet and melt two tablespoons of butter (or dairy-free alternative). Fry the tofu slices on medium heat for about 5–7 minutes per side, until beautifully golden and crispy. Patience here pays off—the texture difference is noticeable and worth it. Remove and set aside once done.

Step 4: Sauté Aromatics & Mushrooms

Add the remaining tablespoon of butter to the pan and sautée onions until soft, about 2–3 minutes. Then toss in garlic and cook just until fragrant. Next, stir in the mushrooms, sprinkle with Italian seasoning, and cook until they start releasing their delicious juices, roughly 3 minutes.

Step 5: Simmer in Sherry & Cream

Pour in the dry sherry and dairy-free cream, bringing the mixture to a gentle simmer. This is where the magic happens as the sauce thickens and flavors deepen. Nestle the tofu cutlets back into the pan and let everything simmer together for another 5–7 minutes so those layers meld perfectly.

Step 6: Serve Warm Over Mashed Potatoes

Once everything is heated through and the sauce is luscious and creamy, serve the tofu and mushroom sherry sauce over a big bed of mashed potatoes. The potatoes soak up all those flavors so wonderfully—you really don’t want to skip this step. Enjoy immediately for the best experience.

Top Tip

From my experience, nailing the tofu texture and sauce consistency is key to success with this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe. Here are some tips that helped me nail it every time:

Press the Tofu Well: Remove excess moisture by pressing the tofu for at least 20 minutes; this keeps the cutlets from falling apart and helps them crisp up.
Medium Heat Frying: Avoid high heat which can burn the flour coating before tofu heats through—medium heat gets you that goldenoutside and tender inside.
Simmer Gently: When adding the sherry cream sauce, keep the heat low to prevent curdling or over-thickening of the dairy-free cream.
Season Gradually: Taste the sauce before serving and adjust salt or seasoning; mushrooms and sherry add depth but sometimes you need a final pinch of salt to brighten flavors.

How to Serve Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe

Garnishes

I usually sprinkle freshly chopped parsley over the top for a burst of color and freshness. Sometimes I add a tiny drizzle of truffle oil or a few cracked black peppercorns for that extra touch of elegance. It’s amazing how much a simple garnish elevates the dish.

Side Dishes

This recipe stands beautifully with just mashed potatoes, but I love pairing it with a crisp green salad or roasted seasonal veggies like asparagus or brussels sprouts. A crusty loaf of bread is also perfect for mopping up the extra creamy sherry sauce.

Creative Ways to Present

For dinner parties, I serve each tofu cutlet topped with the mushroom sherry sauce elegantly draped over the edge of a white plate with a neat scoop of mashed potatoes beside it. Garnishing the edges with microgreens or edible flowers really wows guests without much extra effort.

Make Ahead and Storage

Storing Leftovers

After enjoying those first plates, I usually store leftovers in an airtight container in the fridge for up to 4 days. The tofu soaks up the sauce even more overnight and the flavors deepen. Just keep your mashed potatoes separate if you can—they reheat better that way.

Freezing

I’ve frozen the tofu and mushroom sherry sauce (without potatoes) with decent results. Just thaw overnight in the fridge and gently reheat on the stove to keep the sauce silky. Potatoes don’t freeze as well but you can freeze small portions for quick meals.

Reheating

To reheat, warm the tofu and sauce gently in a pan on low heat, stirring occasionally. This helps preserve the creamy texture and prevents the sauce from breaking. If it seems thick, a splash of almond milk or broth thins it out nicely. Reheat mashed potatoes separately in the microwave or on stove with a little butter.

Frequently Asked Questions:

Can I use regular cream instead of dairy-free cream for this recipe?

Absolutely! Regular heavy cream works beautifully if you’re not avoiding dairy. It adds a luscious richness that pairs perfectly with the sherry and mushrooms.

What type of tofu is best for this Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe?

Super firm tofu is ideal because it holds its shape during cooking and absorbs the delicious flavors without falling apart. Pressing it before cooking removes excess water to get a better texture.

Can I make this recipe gluten-free?

Yes! To make it gluten-free, swap the all-purpose flour in the dredge with a gluten-free flour blend. Bob’s Red Mill gluten-free blend is something I’ve used successfully. Just be mindful of cross-contamination if you’re highly sensitive.

How long does the Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe keep in the fridge?

It keeps well for up to 4 days in an airtight container refrigerated. Make sure to store mashed potatoes separately if possible for optimal texture when reheating.

Final Thoughts

This Creamy Sherry Tofu with Mushrooms and Mashed Potatoes Recipe holds a special place in my kitchen. It’s that comforting, slightly elegant dish I reach for when I want to treat myself without overcomplicating things. Trust me, once you try it, it’ll become one of your favorites too—flavorful, cozy, and so satisfying. Give it a whirl—you deserve this kind of delicious comfort!