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Tofu Marsala with Roasted Mustard Herb Potatoes & Broccoli
2 or 4 or 6 Serving Dinner

Tofu Marsala

with Roasted Mustard Herb Potatoes and Broccoli

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice
Cook Time
2 Servings  |  35 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
420
FAT
13g
CARBOHYDRATES
39g
PROTEIN
29g

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INGREDIENTS

  1. red bliss potatoes
  2. white mushrooms
  3. shallot
  4. garlic cloves
  5. nasoya
  6. french mustard
  7. broccoli florets
  8. cornstarch
  9. not chick'n bouillon cube
  10. marsala wine
  11. vegetable oil
  12. olive oil
  13. salt and pepper
Allergens: soy
Tools: Large nonstick skillet, 2 baking sheets
Cook Time
2 Servings  |  35 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
420
FAT
13g
CARBOHYDRATES
39g
PROTEIN
29g

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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Halve the potatoes. Wipe the mushrooms with a slightly damp paper towel and thinly slice. Peel and mince the shallot and garlic. Drain the tofu, pat dry with paper towels, and slice into ½ inch thick squares.

2
Roast the vegetables

Add the potatoes to a baking sheet and toss with 2 tsp vegetable oil and the mustard & herb blend. Arrange the potatoes cut side down, and roast until crispy and browned, about 20 to 22 minutes. Add the broccoli to a separate baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until browned in places, about 8 to 10 minutes.

3
Make the broth

In a medium bowl, combine the cornstarch with 2 tbsp cold water. Add the bouillon cube and 1 cup hot water. Crush the boullion cube with the back of a fork to dissolve slightly. Set the broth aside.

4
Crisp the tofu

Place a large nonstick skillet over medium-high heat and add 1 tbsp olive oil. Once the oil is hot, add the tofu squares and a good pinch of pepper. Toss to coat, arrange in a single layer, and cook until browned and crisp, about 5 to 7 minutes. Flip the tofu and continue to cook until the second side is crisp, about 3 to 5 minutes. Transfer the crisped tofu to a plate.

5
Make the marsala sauce

Return the skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add the sliced mushrooms and cook until they begin to brown, about 3 to 5 minutes. Add minced shallot and garlic and cook until fragrant, about 1 to 3 minutes. Add the marsala wine and cook until reduced, about 1 minute. Add the broth and bring to a boil. Cook until slightly thickened, about 3 to 5 minutes (5 to 7 minutes).

6
Plate and serve

Return the crispy tofu to the skillet with the marsala sauce and bring to a simmer. Taste and season with salt and pepper. To serve, divide the tofu marsala, roasted mustard herb potatoes and broccoli between large plates. Enjoy!

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