Tofu Mashed Potatoes with Glazed Mushrooms
Serves
2
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
For the mashed potatoes:
1 ¼ lbs (570 g) potatoes, peeled, cubed
3 tbsp unsweetened almond milk
8 oz (225 g) silken tofu
3 tbsp nutritional yeast
¾ tsp garlic powder (adjust to taste)
1 ¼ lbs (570 g) potatoes, peeled, cubed
3 tbsp unsweetened almond milk
8 oz (225 g) silken tofu
3 tbsp nutritional yeast
¾ tsp garlic powder (adjust to taste)
For the mushrooms:
7 oz (200 g) mushrooms, sliced
4 tbsp balsamic vinegar
7 oz (200 g) mushrooms, sliced
4 tbsp balsamic vinegar
Nutrition
(Per Serving)
Calories
436
Fats
12 g
Protein
19 g
Carbs
63 g
Instructions
- Cook potatoes until fully tender, about 12 to 15 minutes. Drain, then mash with silken tofu. Gradually add milk, mashing until smooth.
- Stir in nutritional yeast, ¾ teaspoon salt, and garlic powder. Adjust seasoning to taste.
- In skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add sliced mushrooms. Sauté until softened and with most moisture evaporated (about 5 to 7 minutes).
- Add balsamic vinegar and cook until liquid reduces to thick glaze. Spoon balsamic mushrooms over mashed potatoes and serve hot.