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Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Mashed Sweet Potatoes:
  • Sweet potatoes - 1 1/2 lbs , peeled & chopped into 1" cubes
  • Yogurt, plain or Greek - 1/4 cup to 1/2 cup
Garlic Soy Marinade:
  • Garlic - 2 cloves , chopped
  • Thyme, fresh - 2 sprigs
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, red wine - 2 tsp
  • Oil, olive - 2 Tbsp
Tofu and Mushrooms with Pan Sauce:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Garlic soy marinade - 1/3 cup (ingredients listed separately)
  • Mushrooms, any brown - 8 oz , chopped (look for pre-chopped)
  • Parsley (opt) - 2 Tbsp , chopped
  • Cornstarch - 2 tsp
  • Water - 2 Tbsp
  • Oil, cooking - 2 Tbsp
  • Thyme, fresh - 2 sprigs
  • Wine, white - 1/4 cup (sub stock)
  • Stock, any variety - 1 1/4 cup
  • Lemons - 1/2 , juice of

Prep

  1. Marinade - Mix marinade ingredients together. (Can be done up to 5 days ahead)
  2. Tofu - Slice into 4 "steaks" and marinate (ideally overnight) in marinade. (Can be done up to 2 days ahead)
  3. Mushrooms / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  4. Sweet potatoes - Peel and chop into 1" (2.5 cm) cubes. (Can be done up to 3 days ahead)
  5. Corn starch mixture - Mix corn starch with water.

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Make

  1. Place chopped sweet potatoes into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. When sweet potatoes are done, drain and let steam for ~5 minutes so some of the moisture evaporates.
  2. While sweet potatoes are cooking, heat a saute pan over medium-high heat. Add cooking oil, and then tofu to heated oil. Sear on both sides for 3 minutes. Remove and set aside.
  3. Lower heat to medium, and add mushrooms, 2 more thyme sprigs, white wine, and vegetable stock, scraping up any brown bits that may have formed on the pan. There will be some steaming action, so be careful! Cover and cook for another 4 to 6 minutes, and remove tofu from pan.
  4. Remove cooked tofu from pan and add corn starch mixture to the pan. Bring to a simmer and let sauce cook until it's thickened. Turn off heat, and add lemon, parsley, and season to taste with salt and pepper, and serve mushroom sauce over tofu.
  5. Mash sweet potatoes with Greek yogurt, starting with less and adding more as needed. Season to taste with salt.

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