These tofu & spinach mashed potatoes are practically a meal on their own- with 19 grams of plant based protein, spinach, and nutrient-dense porcini mushrooms. There really is no need for much more, and the fiber in the potatoes will help you feel full as well!
The porcini mushrooms in the gravy give it a really rich flavor- they are my favorite mushroom for making an intense, delicious sauce; and the tofu and cashews in the special cream for the potatoes really hit it home.
Whip this delicious dish up any time you’re craving comfort food. Where I live, in the mountains outside of Los Angeles, it’s starting to get chilly at night. So this was inspired by coming home to a cold kitchen one evening after work! Enjoy!!
4 ounces crimini mushrooms, sliced 1 ounce dried porcini or other dried mushroom 1 cup hot water 1 ½ pound mixed potatoes, small- medium sized, cut up 3 ounces tofu, cut into cubes ½ cup almond milk ¼ cup raw almonds 1 clove garlic, chopped 1 shallot, chopped 1 tbsp. virgin coconut oil or other oil (note, use a non-stick pan for oil-free) 1 cup vegetable broth 1 tbsp. arrow root (heaping tablespoon) 1/3 cup additional water, room temperature 1 tsp. herbes de Provence 2 tbsp. chopped parsley 2 tbsp. almond milk ½ tsp. liquid aminos 1 bunch spinach, julienned 3 tbsp. nutritional yeast ¼ tsp. sea salt ¼ tsp. pepper
First rehydrate the porcini mushrooms. Place the mushrooms in a small bowl and cover with 1cup hot water, Let steep for 30 minutes or more. The more they steep the better the broth will taste.
Next start the potatoes. Cover the potatoes with water in a medium sauce pan and bring to boil. Boil for 20-30 minutes or until soft.
To make the tofu cream, combine the tofu, ½ cup almond milk and cashews in a high-speed blender. Blend until a smooth cream forms. Set aside.
When the mushrooms are soft enough, drain them while reserving the liquid.
In a small sauce pan, heat the oil and sauté the crimini mushrooms, garlic and shallots until the start to brown- about 5 minutes. Add the drained porcini mushrooms and sauté for 5 minutes more. Add the reserved mushroom water and vegetable broth.
In a ramekin, combine the arrow root with the 1/3 cup of water until dissolved. Add to the mushroom sauce. Bring to a boil, then reduce to a simmer. Add the herbes de provence and parsley. Simmer alongside the potatoes until it becomes thick. Once it is thick, add the 2 tbsp. almond milk and liquid aminos. Set aside
When the potatoes are cooked, drain and return to the pan. While the potatoes are still hot, add the spinach, tofu cream that you made earlier, nutritional yeast, salt and pepper. Smash the potatoes and whip into a textured mashed potato- using the tines of a fork or a potato masher.
Dish the potatoes into a bowl and make a reservoir in the middle. Add the gravy to the reservoir. Serve as is or add some vegetables and-or a meat or fish on the side.
Instructional Video for Tofu & Spinach Mashed Potatoes with Porcini Mushroom Gravy:
Tofu & Spinach Mashed Potatoes with Porcini Mushroom Gravy
Ingredients
- 4 ounces crimini mushrooms sliced
- 1 cup hot water
- 1 1/2 pound mixed potatoes small- medium sized, cut up
- 3 ounces tofu cut into cubes
- 1/2 cup almond milk
- 1/4 cup raw almonds
- 1 ounce dried porcini mushrooms or other dried wild mushroom
- 1 clove garlic chopped
- 1 medium shallot chopped
- 1 tbsp. virgin coconut oil or other oil- note: use non-stick pan for oil free
- 1 cup vegetable broth
- 1 tbsp. arrow root
- 1 tsp. herbes de Provence
- 2 tbsp. chopped parsley
- 2 tbsp. almond milk
- 1/2 tsp. tsp. liquid aminos
- 1/3 cup additional water room temperature
- 1 bunch spinach julienned
- 3 tbsp. nutritional yeast
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- First rehydrate the porcini mushrooms. Place the mushrooms in a small bowl and cover with 1cup hot water, Let steep for 30 minutes or more. The more they steep the better the broth will taste.
- Next start the potatoes. Cover the potatoes with water in a medium sauce pan and bring to boil. Boil for 20-30 minutes or until soft.
- To make the tofu cream, combine the tofu, ½ cup almond milk and cashews in a high-speed blender. Blend until a smooth cream forms. Set aside.
- When the mushrooms are soft enough, drain them while reserving the liquid.
- In a small sauce pan, heat the oil and sauté the mushrooms, garlic and shallots until the start to brown- about 5 minutes. Add the drained porcinis and sauté for 5 minutes more. Add the reserved mushroom water and vegetable broth.
- In a ramekin, combine the arrow root with the 1/3 cup of water until dissolved. Add to the mushroom sauce. Bring to a boil, then reduce to a simmer. Add the herbes de provence and parsley. Simmer alongside the potatoes until it becomes thick. Once it is thick, add the 2 tbsp. almond milk and liquid aminos. Set aside
- When the potatoes are cooked, drain and return to the pan. While the potatoes are still hot, add the spinach, tofu cream that you made earlier, nutritional yeast, salt and pepper. Smash the potatoes and whip into a textured mashed potato- using the tines of a fork or a potato masher.
- Dish the potatoes into a bowl and make a reservoir in the middle. Add the gravy to the reservoir. Serve as is or add some vegetables and-or a meat on the side.
Notes
Nutrition
Tofu & Spinach Mashed Potatoes with Porcini Mushroom Gravy
Ingredients
- 4 ounces crimini mushrooms sliced
- 1 cup hot water
- 1 1/2 pound mixed potatoes small- medium sized, cut up
- 3 ounces tofu cut into cubes
- 1/2 cup almond milk
- 1/4 cup raw almonds
- 1 ounce dried porcini mushrooms or other dried wild mushroom
- 1 clove garlic chopped
- 1 medium shallot chopped
- 1 tbsp. virgin coconut oil or other oil- note: use non-stick pan for oil free
- 1 cup vegetable broth
- 1 tbsp. arrow root
- 1 tsp. herbes de Provence
- 2 tbsp. chopped parsley
- 2 tbsp. almond milk
- 1/2 tsp. tsp. liquid aminos
- 1/3 cup additional water room temperature
- 1 bunch spinach julienned
- 3 tbsp. nutritional yeast
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
Instructions
- First rehydrate the porcini mushrooms. Place the mushrooms in a small bowl and cover with 1cup hot water, Let steep for 30 minutes or more. The more they steep the better the broth will taste.
- Next start the potatoes. Cover the potatoes with water in a medium sauce pan and bring to boil. Boil for 20-30 minutes or until soft.
- To make the tofu cream, combine the tofu, ½ cup almond milk and cashews in a high-speed blender. Blend until a smooth cream forms. Set aside.
- When the mushrooms are soft enough, drain them while reserving the liquid.
- In a small sauce pan, heat the oil and sauté the mushrooms, garlic and shallots until the start to brown- about 5 minutes. Add the drained porcinis and sauté for 5 minutes more. Add the reserved mushroom water and vegetable broth.
- In a ramekin, combine the arrow root with the 1/3 cup of water until dissolved. Add to the mushroom sauce. Bring to a boil, then reduce to a simmer. Add the herbes de provence and parsley. Simmer alongside the potatoes until it becomes thick. Once it is thick, add the 2 tbsp. almond milk and liquid aminos. Set aside
- When the potatoes are cooked, drain and return to the pan. While the potatoes are still hot, add the spinach, tofu cream that you made earlier, nutritional yeast, salt and pepper. Smash the potatoes and whip into a textured mashed potato- using the tines of a fork or a potato masher.
- Dish the potatoes into a bowl and make a reservoir in the middle. Add the gravy to the reservoir. Serve as is or add some vegetables and-or a meat on the side.