Skip to main content
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 <600 Calories Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
490
FAT
15g
CARBOHYDRATES
56g
PROTEIN
30g

Get Recipes Delivered

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. 1/2 tbsp Dijon mustard
  6. 2 tsp cornstarch
  7. 4 tsp vegetable broth concentrate
  8. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch pieces
  9. 4 oz button mushrooms, trimmed and thinly sliced
  10. 1 shallot, peeled and minced
  11. 1 garlic clove, peeled and minced
  12. 1/4 cup Marsala cooking wine
  13. 1 tbsp + 2 tsp olive oil*
  14. 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: Small saucepan with lid, Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
490
FAT
15g
CARBOHYDRATES
56g
PROTEIN
30g

Get Recipes Delivered

INSTRUCTIONS

1
Make the mashed potatoes

Preheat oven to 425°F. Combine potatoes and a pinch of salt in small saucepan and cover with 1 inch water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, 10 to 15 minutes. Drain potatoes and return to saucepan. Add butter and a pinch of salt and pepper and mash potatoes with fork until smooth. Cover and set aside.

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 green beans are browned in places, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil)

3
Make the broth

Stir together cornstarch, broth concentrate, and 1 cup hot water. Set broth 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 crispy tofu to plate and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil) (TIP: Work in batches for the 4-serving meal.)

5
Make the Marsala sauce

Heat 1 tbsp olive oil in same skillet over medium heat. Add mushrooms and cook until browned, 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. Stir in broth and bring to a boil. 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!

SIMILAR RECIPES