---
title: "Vegan Golden Tofu & Mushroom Marsala"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/vegan-golden-tofu-and-mushroom-marsala-657987c7bb715086aa4d051b"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
tags:
  - Seasonal
  - Calorie Smart
  - Veggie
  - Vegan
  - Sodium Smart
rating: 4.0
rating_count: 893
source_chef: Christina Boateng
review_highlights:
  - theme: "Flavor"
    text: "Some found it delicious and comforting; others felt it lacked Marsala flavor or needed more seasoning."
  - theme: "Texture"
    text: "Some loved the crispy tofu; others found it too firm or rubbery. Try a softer tofu or marinate longer."
nutrition:
  calories: 630
  protein: 27
  fat: 30
  saturated fat: 4
  carbohydrates: 64
  sugar: 9
  fiber: 10
  sodium: 580
  potassium: 1550
  calcium: 340
  iron: 6.5
image: "https://images.recipes.furrysalamander.com/Tofu%20Recipes/vegan-golden-tofu-mushroom-marsala.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice @potatoes{32%oz} 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 ~{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{12%oz} if necessary. Peel and mince or grate @garlic{4%. Trim and quarter @button mushrooms{8%oz}(skip if pre-sliced!). Roughly chop @parsley{½%oz}. Open and drain @tofu{2%unit}; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ½-inch cubé.

On a #baking sheet{}, toss green beans with a drizzle of oil, half the garlic, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until tender and browned ~{15%minutes}.

Meanwhile, in a shallow dish, combine half the @flour{4%tbsp}, salt, and pepper. Add tofu cubes; toss until coated. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add tofu and cook, turning occasionally, until golden on all sides ~{5%minutes}. Remove from heat to a plate; wipe out pan.

Add @vegan mayonnaise{4%tbsp} to pot with potatoes. Mash with a #potato masher{} or fork until smooth, adding splashes of reserved 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 the same pan over medium heat. Add mushrooms, remaining flour, salt, and pepper; coat. Cook, stirring often, until tender a crisp 3-5. Stir in @veggie stock concentrate{}, @mushroom stock concentrate{2%unit}, any remaining garlic, and 2/3 cup water (11/3 cups for 4). Simmer until slightly thickened 2-4 minutes. Gently stir in those tofu cubes until coated.

Split potatoes and beans between shallow bowls, top with tofu and marsala sauce, and garnish with @parsley{½} and serve.