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Tofu Marsala with Roasted Mustard Herb Green Beans & Buttery Mashed Potatoes
2 or 4 Serving Dinner

Tofu Marsala

with Roasted Mustard Herb Green Beans & Buttery Mashed Potatoes

Mushrooms, shallots, and Marsala wine make a silky, savory sauce in this restaurant-worthy, plant-based version of an Italian classic.

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice High Fiber
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
480
FAT
15g
CARBOHYDRATES
54g
PROTEIN
29g


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INGREDIENTS

  1. 10 oz Yukon Gold potatoes, peeled and quartered
  2. 2 tbsp vegan butter
  3. 6 oz green beans, trimmed
  4. 1 tsp dried thyme
  5. 2 tsp Dijon mustard
  6. 2 tsp cornstarch
  7. 4 tsp vegetable broth concentrate
  8. 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes
  9. 4 oz white mushrooms, thinly sliced
  10. 1 shallot, peeled and minced
  11. 1 garlic clove, peeled and minced
  12. 1/4 cup Marsala cooking wine
  13. 2 tsp + 3 tbsp olive oil*
  14. 1/2 tsp Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Medium saucepan with lid, Baking sheet, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
480
FAT
15g
CARBOHYDRATES
54g
PROTEIN
29g


Get Recipes Delivered

INSTRUCTIONS

1
Make the mashed potatoes

Preheat oven to 425°F. Cover potatoes with 1 inch water and a pinch of salt in medium saucepan. Bring to a boil, reduce heat to medium, and simmer until potatoes are tender, 10 to 15 minutes. Drain and return to pot. Add butter, 1 tbsp olive oil, and a pinch of salt and pepper and mash potatoes with fork until smooth. Cover and set aside. (4-serving meal: use 2 tbsp olive oil).

2
Cook the roasted mustard herb green beans

Combine green beans, 2 tsp olive oil, thyme, mustard, and a pinch of salt and pepper on baking sheet and toss. Roast until browned in places, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil).

3
Make the broth

Combine cornstarch, broth concentrate, ½ tsp salt, and 1 cup hot water in small bowl and set aside. (4-serving meal: 2 cups hot water).

4
Crisp the tofu

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and a pinch of pepper and cook, tossing occasionally, until browned and crisp, 4 to 6 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil). TIP: Work in batches for the 4-serving meal.

5
Make the Marsala sauce

Return same skillet to medium heat with 1 tbsp olive oil. Add mushrooms and cook until beginning to brown, 3 to 5 minutes. Add shallot and garlic and cook until fragrant, 1 to 3 minutes. Add Marsala wine and cook until reduced, about 1 minute. Add broth, bring to a boil, and cook until slightly thickened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil).

6
Serve

Return tofu to skillet with sauce and bring to a simmer. Season to taste with salt and pepper. Divide tofu Marsala between plates and serve with roasted mustard herb green beans and buttery mashed potatoes. Tuck in!

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