Tofu Marsala + Roasted Mustard Herb Green Beans + Buttery Mashed Potatoes

Tofu Marsala + Roasted Mustard Herb Green Beans + Buttery Mashed Potatoes

Serves: 4


  • 20 oz Yukon Gold potatoes, peeled and quartered
  • 2 tbsp vegan oat butter
  • 12 oz green beans, trimmed
  • 2 tsp dried thyme
  • 4 tsp Dijon mustard
  • 4 tbsp cornstarch
  • 2 Not-Chick’n™ Bouillon Cube
  • 20 oz organic extra firm tofu, patted dry and cut into ½-inch thick squares
  • 8 oz white mushrooms, thinly sliced
  • 2 shallot, minced
  • 2 garlic clove, minced
  • 1/2 cup Marsala wine
  • 4 tsp + 4 tbsp olive oil
  • Salt and pepper


  1. Make the mashed potatoes
    Preheat the oven to 425°F. Add potatoes and a pinch of salt to a small saucepan and cover with 1 inch water. Bring to a boil. Simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes and return to the pot. Add butter and a pinch of salt and pepper and mash potatoes with a fork until smooth. Cover and set aside.
  2. Cook the roasted mustard herb green beans
    Add green beans, 2 tsp olive oil, thyme, mustard, and a pinch of salt and pepper to a baking sheet and toss. Roast until green beans are browned in places, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil).
  3. Make the broth
    Add just 2 tsp cornstarch and 2 tbsp cold water to a medium bowl and stir. Add bouillon cube and 1 cup hot water and crush the boullion cube with a fork to help dissolve. Set aside the broth. (4-serving meal: use 4 tsp cornstarch, 4 tbsp cold water, 2 cups hot water). TIP: Keep remaining cornstarch for your own use.
  4. Crisp the tofu
    Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tofu and a pinch of pepper and cook, tossing occasionally, until browned and crisp, 4 to 6 minutes. Transfer crispy tofu to a plate. (4-serving meal: use 2 tbsp olive oil). TIP: Work in batches for the 4-serving meal. We will reuse this skillet in the next step.
  5. Make the Marsala sauce
    Return the skillet to medium heat with 1 tbsp olive oil. Add mushrooms and cook until they begin to brown, 3 to 5 minutes. Add shallot and garlic and cook until fragrant, 1 to 3 minutes. Add Marsala wine and cook until reduced, about 1 minute. Add broth and bring sauce to a boil. Cook until slightly thickened, 3 to 5 minutes. (4-serving meal: use 2 tbsp olive oil).
  6. Serve
    Return tofu to the skillet with the sauce and bring to a simmer. Season with salt and pepper to taste. Divide the tofu Marsala between plates and serve with roasted mustard herb green beans and buttery mashed potatoes.

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