ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tofu Steaks with Red Wine-Mushroom Sauce and Mashed Grilled Potatoes

Yield 4 servings (serving size: 1 tofu steak, 1 cup potatoes, and 1/2 cup mushroom sauce)
In the sauce, miso contributes the rich flavor that's usually provided by meat stock. While the potatoes cook on the grill, firm the tofu in the oven, and then begin preparing the sauce. Oven-firming the tofu gives it the springy texture of an uncooked chicken breast.


  • Potatoes:
  • Cooking spray
  • 2 pounds peeled baking potatoes, cut into 1-inch pieces
  • 6 garlic cloves
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup fat-free sour cream
  • 1 tablespoon butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Tofu:
  • 1 (16-ounce) package water-packed firm tofu, drained
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon freshly ground black pepper
  • Sauce:
  • 1/3 cup finely chopped shallots
  • 3 cups sliced cremini mushrooms (about 8 ounces)
  • 3 cups sliced shiitake mushroom caps (about 6 ounces)
  • 1 (5-inch) portobello mushroom cap, cut into 1-inch pieces (about 4 ounces)
  • 1 1/2 cups dry red wine
  • 1 cup water, divided
  • 1 tablespoon red miso (soybean paste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 457
  • caloriesfromfat 28 %
  • fat 14 g
  • satfat 3.8 g
  • monofat 3.3 g
  • polyfat 6 g
  • protein 28.2 g
  • carbohydrate 57.8 g
  • fiber 7.8 g
  • cholesterol 11 mg
  • iron 4.9 mg
  • sodium 895 mg
  • calcium 220 mg

How to Make It

  1. Prepare grill.

  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.

  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.

  4. Preheat oven to 375°.

  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.

  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.

  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).

  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.