Tofu Marsala with Roasted Mustard Herb Potatoes & Broccoli

Tofu Marsala

with Roasted Mustard Herb Potatoes and Broccoli


Chef's Choice Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Italian Hearty Vegetables Root Vegetables Tofu Dinner <600 Calories
2 4
35 min


  1. 6 oz red bliss potatoes
  2. 4 oz white mushrooms
  3. 1 shallot
  4. 2 garlic cloves
  5. 15.5 oz Nasoya® Organic Extra Firm Tofu
  6. 1 tbsp French mustard & herb blend
  7. 6 oz broccoli florets
  8. 1 tsp cornstarch
  9. 1 Not Chick'n Bouillon Cube
  10. ¼ cup marsala wine
  11. 1 tbsp + 1 tsp vegetable oil*
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy


  • Large nonstick skillet
  • 2 baking sheets


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.

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.

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.

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.

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).

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!