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

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

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

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Ingredients

Count

Nutrition

368

Calories

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Ingredients:

Serving

cooking spray
2 lb 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 tbsp butter
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 (16-oz) package water-packed firm tofu, drained
1/2 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
1/3 cup finely chopped shallots
3 cups sliced cremini mushrooms (about 8 oz)
3 cups sliced shiitake mushroom caps (about 6 oz)
1 (5-inch) portobello mushroom cap , cut into 1-inch pieces (about 4 oz)
1 1/2 cups dry red wine
1 cup water, divided
1 tbsp red miso ( soybean paste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley

Directions:

Prepare grill.
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.
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.
Preheat oven to 375°.
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.
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.
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).
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.55 Kcal (1539 kJ)
Calories from fat	35 Kcal
		% Daily Value*
Total Fat	3.89g	6%
Cholesterol	11.38mg	4%
Sodium	810.55mg	34%
Potassium	658.62mg	14%
Total Carbs	58.08g	19%
Sugars	4.7g	19%
Dietary Fiber	6.75g	27%
Protein	10.84g	22%
Vitamin C	5.7mg	10%
Iron	81.6mg	453%
Calcium	210.7mg	21%

Amount Per 100 g
Calories	66.22 Kcal (277 kJ)
Calories from fat	6.31 Kcal
		% Daily Value*
Total Fat	0.7g	6%
Cholesterol	2.05mg	4%
Sodium	146.03mg	34%
Potassium	118.66mg	14%
Total Carbs	10.46g	19%
Sugars	0.85g	19%
Dietary Fiber	1.22g	27%
Protein	1.95g	22%
Vitamin C	1mg	10%
Iron	14.7mg	453%
Calcium	38mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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