Main Course · Serves 2
with Roasted Green Beans & Mashed Potatoes
This plant-based version of a classic Italian comfort meal is sure to satisfy! You’ll pan-fry tofu to golden-brown perfection, then coat in a velvety, savory mushroom sauce. It’s served atop creamy mashed potatoes with a side of tender, garlicky roasted green beans for a delicious, hearty dinner. Who says restaurant-style dining at home can’t be vegan?
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, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to use in Step 5.
While potatoes cook, trim green beans if necessary. Peel and mince or grate garlic. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). 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.
Toss green beans on a baking sheet with a drizzle of oil, half the garlic, salt, and pepper.
Roast on top rack until tender and browned, 12-15 minutes.
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, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Add mayonnaise to pot with potatoes. Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. (TIP: 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, 3-5 minutes.
Stir in veggie stock concentrate, mushroom stock concentrate, remaining garlic, and 2/3 cup water (11/3 cups for 4 servings). Bring to a simmer; cook until slightly thickened, 2-4 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.
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