---
title: "Vegan Golden Tofu & Mushroom Marsala: Roasted Green Beans & Mashed Potatoes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-golden-tofu-and-mushroom-marsala-657987c7bb715086aa4d051b
servings: 2
prep_time: 10 minutes
cook_time: 25 minutes
time_required: 35 minutes
difficulty: Medium
allergens:
  - Soy
  - Wheat
tags:
  - Seasonal
  - Calorie Smart
  - Veggie
  - Vegan
  - Sodium Smart
rating: 4.0
rating_count: 893
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Some found it delicious and comforting; others felt it lacked Marsala flavor or needed more seasoning.
  - theme: Ease of prep
    text: Many enjoyed cooking with tofu, though some found it time-consuming or messy to prepare.
image: "https://images.recipes.furrysalamander.com/vegan-golden-tofu-mushroom-marsala.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice @potatoes{2%lbs} 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.

While potatoes cook, trim @green beans{1%lb} if necessary. Peel and mince @garlic{4%clove}. Trim and quarter @button mushrooms{8%oz}. Roughly chop @parsley{1%bunch}. Open and drain @tofu{14%oz}; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.

Toss green beans on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, half the garlic, @salt{1%tsp}, and @black pepper{½%tsp}. Roast on top rack until tender and browned ~{15%minutes}.

Meanwhile, in a shallow dish, combine half the @flour{½%cup}, 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.

Add @vegan mayonnaise{2%tbsp} 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.

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{1%unit}, @mushroom stock concentrate{1%unit}, 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.

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