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Mushroom-Smothered Tofu
with Spinach Mashed Potatoes
Seared tofu is smothered in garlicky mushroom gravy that also spills onto spinach-dotted smashed potatoes.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
2 unit(s)
Russet Potato
56 g
Baby Spinach
227 g
Mushrooms
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
¼ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
3 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm.
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
- Cut mushrooms into 1/4-inch slices.
- Roughly chop spinach.
- Add 1 tbsp (2 tbsp) butter to the pan over medium heat, then swirl pan to melt.
- Add onions and mushrooms. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
- Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream cheese, chicken stock concentrate and 1/2 cup (1 cup) water. Cook, stirring often, until sauce thickens, 2-3 min.
- Season with salt and pepper, to taste.
- Remove the pan from heat.
- Drain and return potatoes to the same pot, off heat.
- Add spinach. Stir constantly until spinach is wilted, 1 min.
- Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until mashed. Season with salt and pepper, to taste.
- Thinly slice tofu.
- Divide spinach mash between plates.
- Top with tofu, then spoon mushroom sauce over top.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the pork chops. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the pork chops.