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Tofu Marsala

with Roasted Mustard Herb Potatoes & Green Beans

dinner

Chef's Choice Comfort Foods Spring Recipes Summer Recipes <600 Calories Gluten-Free High-Protein Beans/Legumes Button Mushroom Green Beans Hearty Vegetables Mushrooms Root Vegetables Tofu Tomatoes American Dinner
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
410
FAT
9g
CARBOHYDRATES
47g
PROTEIN
30g

MAIN INGREDIENTS

  1. 6 oz red bliss potatoes
  2. 4 oz white mushrooms
  3. 1 shallot
  4. 2 garlic cloves
  5. 10 oz Hodo® Organic Firm Tofu
  6. 1 tbsp French mustard & herb blend
  7. 6 oz green beans
  8. 4 oz grape tomatoes
  9. 1 tsp cornstarch
  10. 1 Not-Chick'n™ Bouillon Cube
  11. ¼ cup Marsala wine
  12. 1 tbsp + 1 tsp vegetable oil*
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Quarter the red bliss potatoes. Wipe the mushrooms clean with a damp kitchen towel, and thinly slice. Peel and mince the shallot and garlic. Drain the tofu and slice into ½ inch thick squares.

2
Roast the vegetables

Add the quartered potatoes, 2 tsp vegetable oil, and French mustard & herb blend to a baking sheet and toss to evenly coat. Arrange the potatoes cut side down and roast for 10 minutes. Remove sheet from the oven and add the green beans, grape tomatoes, 2 tsp vegetable oil, and a pinch of salt. Roast until the potatoes are crispy and green beans are tender, another 3 to 5 minutes.

3
Make the broth

Whisk the cornstarch and 2 tbsp cold water in a medium bowl. 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

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the sliced tofu and a pinch of pepper. Cook until browned and crispy, 5 to 6 minutes per side. Transfer the crisped tofu to a plate.

5
Make the marsala sauce

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

6
Serve

Return the crispy tofu to the skillet with the Marsala sauce and bring to a simmer. Taste, and add salt as necessary. Divide the tofu Marsala, roasted mustard herb potatoes, green beans, and tomatoes between large plates. Bon appétit!