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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.4
  • Total Fat: 18.2 g
  • Cholesterol: 10.4 mg
  • Sodium: 141.1 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.6 g

View full nutritional breakdown of SP_Stepf's No Meat and Potatoes Dinner calories by ingredient
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SP_Stepf's No Meat and Potatoes Dinner

Submitted by: STEPFANIER

Introduction

No meat? No problem. Breaded tofu is sauteed until crispy in olive oil, then served with twice-baked potatoes and mushroom gravy! (Note: This recipe is for the entire meal!!) No meat? No problem. Breaded tofu is sauteed until crispy in olive oil, then served with twice-baked potatoes and mushroom gravy! (Note: This recipe is for the entire meal!!)
Number of Servings: 4

Ingredients

    TOFU
    1T olive oil
    1 package tofu, pressed
    3T flour
    1 t paprika
    pinch salt
    1 t pepper
    .5 t cumin
    2 T soymilk
    1 t poultry seasoning
    1 slice multigrain bread (toast then chop into breadcrumbs using blender or food processor)
    salt and pepper
    POTATOES
    1 t olive oil
    4 Yukon gold potatoes
    2 shallots, chopped
    1 clove garlic, chopped
    1/3 cup Gruyere cheese, grated
    2 T soymilk
    salt and pepper
    GRAVY
    3 T dried mushrooms
    1 t mushroom bouillon or 3T mushroom stock
    1/2 c soymilk
    2 sprigs fresh thyme
    1 T earth balance margarine
    1/4 c lowfat plain yogurt
    4 T water

Directions

TOFU
Slice block into four pieces. Season with poutlry seasoning, salt and pepper.
Mix paprika, cumin and flour, then add a pinch of salt and pepper. Dredge tofu in flour, then in soymilk, then in breadcrumbs.
Set aside. YOU WILL SAUTE THE TOFU WHILE YOU MAKE THE GRAVY
POTATOES
Preheat oven to 400 degrees Fahrenheit.
Microwave potatoes until tender. Slice about 1/2 an inch off the top, then scoop out the middle. Place in bowl.
Remove thyme leaves from stems. (Hold bottom and pull up. Leaves will come right off!)
Saute all shallots and garlic with olive oil in small pan over medium heat for about 3 minutes, until starting to brown. Add thyme and cook one more minute. Add HALF to reserved potatoes, along with soymilk and half the cheese. (THE OTHER HALF OF THIS WILL STAY IN PAN FOR THE GRAVY!) Season with salt and pepper. Fill potatoes, then place in a small baking dish. Top with remaining cheese.
Bake for 20 minutes.
GRAVY
Add Earth Balance to remaining garlic and shallots. Add mushroom stock and soymilk and heat until simmering. Keep warm while you saute tofu.
Add olive oil to a saute pan, then turn heat to medium high. When pan is hot, add tofu and cook until crispy and brown on one side. Flip over and cook until crispy. Remove from heat.
Finally, add and water to gravy, then bring back to desired temperature.
Serve potatoes alongside tofu covered in gravy.
Serves 4 (one potato and one large slice tofu with gravy!)

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.






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