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

Tofu Marsala

with Roasted Mustard Herb Potatoes & Broccoli

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
360
FAT
11g
CARBOHYDRATES
36g
PROTEIN
25g

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INGREDIENTS

  1. 6 oz red bliss potatoes
  2. 4 oz white mushrooms
  3. 1 shallot
  4. 2 garlic cloves
  5. 14 oz organic extra firm tofu
  6. 1 tbsp French mustard & herb blend
  7. 6 oz broccoli
  8. 1 tsp cornstarch
  9. 1 Not-Chick'n™ Bouillon Cube
  10. ¼ cup Marsala wine
  11. 2 tsp + 2 tsp (4 tsp + 4 tsp) vegetable oil*
  12. 1 tbsp + 1 tbsp (2 tbsp + 2 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy
Tools: Large nonstick skillet, 2 baking sheets
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
360
FAT
11g
CARBOHYDRATES
36g
PROTEIN
25g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Halve the potatoes. Thinly slice the mushrooms. Peel and mince the shallot(s) and garlic. Drain the tofu, pat dry, and slice into ½ inch thick squares. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

2
Roast the vegetables

Add the halved potatoes, 2 tsp (4 tsp) vegetable oil, and the French mustard & herb blend to a baking sheet, and toss. Arrange potatoes cut-side down and roast until crispy and browned, 20 to 22 minutes. Add broccoli, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a separate baking sheet. Roast until browned in places, 8 to 10 minutes.

3
Make the broth

Add cornstarch and 2 tbsp (4 tbsp) cold water to a medium bowl, and stir. Add bouillon cube(s) and 1 cup (2 cups) hot water, and crush the boullion cube(s) with a fork to help dissolve slightly. Set aside the broth.

4
Crisp the tofu

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add tofu squares and a pinch of pepper, toss, and arrange tofu in a single layer. Cook until browned and crisp, 3 to 5 minutes per side. Transfer crispy tofu to a plate. TIP: Work in batches for the 4 serving meal.

5
Make the marsala sauce

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

6
Serve

Return crispy tofu to the skillet with the sauce and bring to a simmer. Taste, and add salt and pepper as necessary. Divide the tofu Marsala with roasted mustard herb potatoes and broccoli between plates. Enjoy!

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