with Roasted Mustard Herb Potatoes & Green Beans
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- 6 oz red bliss potatoes
- 4 oz white mushrooms
- 1 shallot
- 2 garlic cloves
- 10 oz Hodo® Organic Firm Tofu
- 1 tbsp French mustard & herb blend
- 6 oz green beans
- 4 oz grape tomatoes
- 1 tsp cornstarch
- 1 Not-Chick'n™ Bouillon Cube
- ¼ cup Marsala wine
- 1 tbsp + 1 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!