Vegan Golden Tofu & Mushroom Marsala

🥘 Ingredients

• black pepper
  1 tsp
• flour
  4 tbsp
• garlic (skip if pre-sliced!)
  4 . Trim and quarter @button mushrooms{8%oz
• green beans
  12 oz
• mushroom stock concentrate
  2 unit
• parsley
  ½ oz, ½
• potatoes
  2 lb
• salt
  1 tsp
• tofu
  2 unit
• vegan mayonnaise
  4 tbsp
• veggie stock concentrate

🍳 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. TIP: 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 in Step 5.

   potatoes: 2 lb
2. 

   2

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

   green beans: 12 oz, garlic: 4 . Trim and quarter @button mushrooms{8%oz (skip if pre-sliced!), parsley: ½ oz, tofu: 2 unit
3. 

   3

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

   salt: 1 tsp, black pepper: 1 tsp
4. 

   4

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

   flour: 4 tbsp
5. 

   5

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

   vegan mayonnaise: 4 tbsp
6. 

   6

   Heat a drizzle of oil in the same pan over medium heat. Add mushrooms, remaining flour, salt, and pepper; coat. Cook, stirring often, until tender a crisp 3-5. Stir in veggie stock concentrate , mushroom stock concentrate , any remaining garlic, and 2/3 cup water (11/3 cups for 4). Simmer until slightly thickened 2-4 minutes. Gently stir in those tofu cubes until coated.

   veggie stock concentrate, mushroom stock concentrate: 2 unit
7. 

   7

   Split potatoes and beans between shallow bowls, top with tofu and marsala sauce, and garnish with parsley and serve.

   parsley: ½