Golden Tofu, Chicken & Mushroom Marsala
with Roasted Green Beans & Mashed Potatoes
- Soy
- Wheat
This plant-based version of a classic Italian comfort meal is sure to satisfy! You’ll pan-fry tofu to golden-brown perfection, then coat in a velvety, savory mushroom sauce. It’s served atop creamy mashed potatoes with a side of tender, garlicky roasted green beans for a delicious, hearty dinner. Who says restaurant-style dining at home can’t be vegan?
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Green Beans
16 ounce
Potatoes
4 ounce
Button Mushrooms
1 unit
Tofu
(Contains: Soy)
2 clove
Garlic
1 unit
Mushroom Stock Concentrate
2 tablespoon
Vegan Mayonnaise
10 ounce
Chicken Cutlets
¼ ounce
Parsley
2 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes 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, 15-20 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 if necessary. Peel and mince or grate garlic. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Roughly chop parsley. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.
• Toss green beans on a baking sheet with a drizzle of oil, half the garlic, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes.
Pat chicken or steak dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Meanwhile, in a shallow dish, combine half the flour, salt, and pepper. Add tofu; toss until evenly coated. • Heat a large drizzle of oil in a large pan over medium-high heat. Add coated tofu and cook, turning occasionally, until golden on all sides, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Use pan used for chicken or steak here.
• Add mayonnaise to pot with potatoes. Mash with a potato masher or fork until smooth, adding splashes of reserved potato 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 pan used for tofu over medium heat. Add mushrooms, remaining flour, salt, and pepper. Stir to coat. Cook, stirring occasionally, until mushrooms are softened and lightly crusted, 3-5 minutes. • Stir in veggie stock concentrate, mushroom stock concentrate, remaining garlic, and 2/3 cup water (11/3 cups for 4 servings). Bring to a simmer; cook until slightly thickened, 2-4 minutes. • Add tofu to marsala sauce and stir gently until evenly coated.
Slice chicken or steak against the grain. Add chicken or steak to marsala sauce along with tofu.
• Divide mashed potatoes and green beans between shallow bowls. Top mashed potatoes with tofu and marsala sauce. Garnish with parsley and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some felt it lacked the expected Marsala flavor and needed more seasoning.
- Ease of prep: First-timers found cooking tofu this way interesting, though some preferred chicken or beef alternatives.
- Suggestions: Consider adding more sauce, using actual Marsala wine, and serving over pasta instead of potatoes for a more authentic taste.
- Portions: Some found there wasn't enough sauce to coat all ingredients when chicken was added alongside tofu.
- Protein options: Several customers preferred using only chicken or beef, finding the combination with tofu overwhelming.
Reviews from our home cooks
Soooo good. The only reason I didn't give it four stars was because I don't like tofu. I ordered the extra chicken and left the tofu out. I would really love to see this with chicken instead of tofu so I didn't have to spend the extra money. If that were the case this would definitely be one of my top two HelloFresh recipes. I also would prefer to replace the parsley with green onions.
Really liked this but it was too much tofu with the chicken. And the tofu absorbed all the sauce. If I get it again I will leave out the tofu.
Absolutely better than I thought it would be. Wonderful recipe 😋
Delicious!! Still don't like your chicken cutlets, sizes & thickness not uniform, makes it difficult to cook.
Very good. I would leave the chicken out next time. Very good without it if looking for a veggie option
Tasty but just weird on mashed potatoes rather than pasta.
It was a good second meal to make. Was a different meal that I would make again but with chicken or beef next time.
