Garlic Tofu Truffle Mash and Charred Green beans
Garlic Tofu Truffle Mash and Charred Green beans
* Serves 2 * Ingredients - Tofu +Marinade
16 oz - firm or extra firm in tofu
2 tbsp - soy sauce
2 tbsp - grapeseed oil
1 tbsp - maple syrup
1/2 tsp - lemon pepper
1/4 tsp - garlic powder
black pepper to taste
Ingredients - Mash
7 - medium sized potatoes peeled
1/4 cup - vegan butter
1 tbsp - truffle oil
1 tsp - salt or to taste
1/4 tsp - black pepper or to taste
1 tsp - white pepper
Ingredients - Green Beans
1/2 - yellow onion sliced or julienned
10 oz - green beans ( I got a 12 oz bag and used a majority of the bag )
1 tbsp - grapeseed oil
2 tbsp - vegan butter
6 - cherry tomatoes ( optional )
2 tbsp - minced garlic
1 tbsp - soy sauce
salt and pepper to taste
Instructions
Step 1 - Gather all ingredients & marinate the tofu
There is nothing worse than going to make something and realizing you don’t have the stuff !
You could cut the tofu how ever you typically would or you could go about making it the way I did as shown in the photo above. To do that I patted the block of tofu dry and then layed the block on its side and cut it down the middle in half to make two “sheets” of tofu or 2 rectangular pieces and from there went about cutting them into chicken breast shapes. To get the grooves or squares on top I used a chef knife and made cross hatched cuts ( see video for a visual guide ).
In a glass container build the marinade over the tofu and gently move the bowl around to move around the marinade or use a spoon to spoon over and disperse the marinade. You could do this before hand or just let the tofu sit in the marinade for 20 minutes or so before cooking it in the air fryer. To air fry these the way I did, I simply put them on a lined tray and cooked them at 400 degress Fahrenheit for 20 minutes on each side.
Step 2 - Boil the water & peel potatoes
Once the water is boiling add maybe a tablespoon of salt and then dump in all the potatoes and cook till you can pierce the boiled potato chunks with a fork. Reserve a cup of hot starchy water before draining it out. After straining the potatoes, return them to the pot and add in the butter, truffle oil, salt, white pepper and black pepper. To mash the potatoes you can use a potato masher or even a whisk, thats what I like to use actually. I like the way it smashes the potatoes and also whips them nicely to make sure there arn’t any clumps.
Step 3 - Sauté the green beans
I decided to go with a cast iron skillet for this and warmed that up to a medium heat before drizzling in a bit of grapeseed oil and sautéing the onions a bit first before adding in the green beans and grape tomatoes. Once the green beans got some color and char I drizzled a bit of soy sauce and added in the minced garlic. Saute that for a few minutes to allow all the veg to mingle and take in that flavor then turn off the heat and allow everything to stay warm in the heat of the pan while plating.
Step 4 - Plating
Since this recipe serves two. To plate I grabbed two pretty bowls and spread some mashed potatoes on the bottom as a base and then went about putting the tofu on each one and then a nnice little pile of green beans with the sauteed onions and tomatoes. Eat right away and enjoy !
