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4 servings (serving size: 1 tofu steak, 1 cup potatoes, and 1/2 cup mushroom sauce)

How to Make It

Step 1

Prepare grill.

Step 2

To prepare potatoes, cut an 18 x 12-inch sheet of heavy-duty foil; lightly coat foil with cooking spray. Place potatoes and garlic in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Pierce foil several times with a fork. Place pouch on grill rack; grill 30 minutes or until potatoes are tender, turning pouch occasionally.

Step 3

Place potatoes and garlic in a large bowl; add milk, sour cream, butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Mash with a potato masher to desired consistency; keep warm.

Step 4

Preheat oven to 375°.

Step 5

To prepare tofu, cut tofu lengthwise into 4 slices. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Lightly coat tofu with cooking spray. Bake at 375° 25 minutes or until tofu releases 3 or more tablespoons liquid. Cool slightly.

Step 6

Lightly coat tofu with cooking spray; sprinkle with thyme and 1/4 teaspoon pepper. Place tofu on grill rack coated with cooking spray; grill 3 minutes on each side or until browned. Keep warm.

Step 7

To prepare sauce, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until moisture evaporates. Remove mushroom mixture from pan. Add wine to the pan. Bring to a boil, and cook until reduced to 3/4 cup (about 4 minutes).

Step 8

Combine 1 tablespoon water and miso, stirring with a whisk. Add miso mixture, remaining water, mushroom mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan. Bring to boil; cook until liquid is reduced to about 1 cup (about 4 minutes). Stir in parsley. Serve sauce with tofu and potatoes.

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