Vegan Golden Tofu & Mushroom Marsala: Roasted Green Beans & Mashed Potatoes

🥘 Ingredients

• black pepper
  ½ tsp
• button mushrooms
  8 oz
• cooking oil
  2 tbsp
• flour
  ½ cup
• garlic
  4 clove
• green beans
  1 lb
• mushroom stock concentrate
  1 unit
• parsley
  1 bunch
• potatoes
  2 lbs
• salt
  1 tsp
• tofu
  14 oz
• vegan mayonnaise
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• potato masher

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. For a smoother texture, peel potatoes first. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to use.

   potatoes: 2 lbs
2. 

   2

   While potatoes cook, trim green beans if necessary. Peel and mince garlic . Trim and quarter button mushrooms . Roughly chop parsley . Open and drain tofu ; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.

   green beans: 1 lb, garlic: 4 clove, button mushrooms: 8 oz, parsley: 1 bunch, tofu: 14 oz
3. 

   3

   Toss green beans on a baking sheet with a drizzle of cooking oil , half the garlic, salt , and black pepper . Roast on top rack until tender and browned ⏱️ 15 minutes .

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   Meanwhile, in a shallow dish, combine half the flour , salt, and pepper. Add tofu; toss until evenly coated. Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until golden on all sides ⏱️ 5 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   flour: ½ cup
5. 

   5

   Add vegan mayonnaise to pot with potatoes. Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. If potatoes have cooled, mash over medium-low heat. Season with salt and pepper.

   vegan mayonnaise: 2 tbsp
6. 

   6

   Heat a drizzle of oil in pan used for tofu over medium heat. Add mushrooms, remaining flour, salt, and pepper. Stir to coat. Cook, stirring occasionally, until mushrooms are softened and lightly crusted ⏱️ 4 minutes . Stir in veggie stock concentrate , mushroom stock concentrate , remaining garlic, and 2/3 cup water. Bring to a simmer; cook until slightly thickened ⏱️ 3 minutes . Add tofu to marsala sauce and stir gently until evenly coated.

   veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit
7. 

   7

   Divide mashed potatoes and green beans between shallow bowls. Top mashed potatoes with tofu and marsala sauce. Garnish with parsley and serve.