Tofu Steak Bites with Herb Infused Mashed Potatoes
Juicy vegan steak bites paired with a creamy herb infused mashed potato. The perfect healthy and high protein vegan weeknight dinner.
Servings: 4 portions
Ingredients
Tofu Steak Bites
- 1 block High Protein Tofu
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Steak Seasoning
- 1/4 cup Steak Sauce
- 1 tbsp Corn Starch
Herb Infused Mashed Potatoes
- 4 Yukon Gold Potatoes, peeled and roughly chopped
- 3/4 cup Soy Milk
- 1/4 cup Vegetable Broth
- 3 Garlic Cloves, sliced
- 1 Shallot, diced
- 2 sprigs Fresh Rosemary
- 6-8 Large Sage Leaves
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 1/4 cup Chopped Parsley topping
Instructions
- Peel and roughly chop your potatoes into about 4 large chunks and add to a saucepan of cold water with a pinch of salt. Close the lid and crank the heat up high to boil.
- Next make your herb infused milk. Heat the garlic, shallots, rosemary, and sage in vegetable broth. After a minute or 2, add the milk. Once the sides start to bubble, reduce to the lowest heat and let sit uncovered while the potatoes continue boiling. Stir occasionally. After about 20 minutes, remove from heat and let soak while you continue the recipe.
- Use hands to tear the tofu into steak-like bite sized pieces. Add to a bowl and toss in 2 tbsp olive oil, corn starch, and steak seasoning.
- Heat more oil on the pan, and once hot add your tofu bites. Cook until browned on either side. Alternatively, you can bake in the oven at 425 for 30 minutes flipping once throughout.
- While the tofu is cooking, check on the potatoes. Once they can easily be pierced with a fork, drain the water and add back to the pan. Strain in the herb infused milk, salt, and pepper. Mash until smooth and creamy.
- As soon as the tofu is done, remove from heat and pour the steak sauce into the pan. Stir so that each bite is coated in sauce.
- Divide into about 4 portions and enjoy with freshly chopped parsley.