Tofu and Mushrooms with Pan Sauce
and mashed sweet potatoes

Name: Tofu and Mushrooms with Pan Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 lbs Sweet potatoes, peeled & chopped into 1" cubes; 1/4 cup to 1/2 cup Yogurt, plain or Greek; 2 cloves Garlic, chopped; 2 sprigs Thyme, fresh; 2 Tbsp Soy sauce, low-sodium; 2 tsp Vinegar, red wine; 2 Tbsp Oil, olive; 1 lb Tofu, extra-firm (vacuum-packed preferable); 1/3 cup Garlic soy marinade (ingredients listed separately); 8 oz Mushrooms, any brown, chopped (look for pre-chopped); 2 Tbsp Parsley (opt), chopped; 2 tsp Cornstarch; 2 Tbsp Water; 2 Tbsp Oil, cooking; 2 sprigs Thyme, fresh; 1/4 cup Wine, white (sub stock); 1 1/4 cup Stock, any type; 1/2 Lemons, juice of

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

The marinade and pan sauce for this dinner are packed with umami flavors. They work together to elevate seared tofu, mushrooms and mashed sweet potatoes into a meal that is restaurant-worthy.

Ingredients

Metric

Servings:

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 - 1 lb (vacuum-packed preferable)
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 type - 1 1/4 cup
Lemons - 1/2 , juice of

Prep

Make garlic-soy marinade - Chop garlic. Combine with remaining ingredients for the marinade. (Can be done up to 5 days ahead)
Tofu - Slice into 4 "steaks" and combine with marinade. Marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
Mushrooms / Parsley - Prep as directed. (Can be done up to 3 days ahead)
Sweet potatoes - Peel and chop into 1" / 2.5 cm cubes. (Can be done up to 3 days ahead)
Cornstarch mixture - Mix cornstarch with water.

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Make

Place chopped sweet potatoes into a stock pot and cover with cold water. 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.
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.
Lower heat to medium and add mushrooms, thyme sprigs (the portion for the tofu), white wine and 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 3 to 4 minutes.
Add cornstarch mixture to the pan. Bring to a simmer and let sauce cook until it's thickened. Turn off heat, and add lemon juice, parsley, and season to taste with salt and pepper. Add tofu back to the pan and spoon mushroom sauce over top.
Mash sweet potatoes with yogurt, starting with less and adding more as needed. Season to taste with salt.
Serve tofu over mashed sweet potatoes with mushroom sauce over top. Enjoy!

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Tofu and Mushrooms with Pan Sauce and mashed sweet potatoes