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Slice the super firm tofu width-wise into ½″ slabs. If you’d like to round the corners of the tofu to make it look more like chicken cutlets, you are welcome to but it’s not necessary!
Mix the flour, garlic powder, onion powder, poultry seasoning, salt, and black pepper together in a wide, shallow bowl.
One by one, dredge each slice of tofu in the flour mixture, coating it on all sides. Set aside.
Add 2 tablespoons of dairy-free butter and pan-fry the tofu cutlets on both sides until golden brown, about 5-7 minutes. Remove the cutlets from the pan and set aside.
Add 1 more tablespoon of dairy-free butter to the pan and let it melt. Add the onions and cook for 2-3 minutes or until softened. Add the garlic, and cook for an additional minute, stirring frequently to prevent burning.
Add the mushrooms and season with the Italian seasoning and cook for 2-3 minutes. Add in the cooking sherry and dairy-free heavy cream and bring to a simmer.
Once the sherry sauce is simmering, add in the pan-fried cutlets and simmer for another 5-7 minutes.
Serve immediately while warm over mashed potatoes, and enjoy!