Tofu Steaks with Mashed Sweet Potatoes and Green Beans

From the e2 diet book. It’s super yummy, especially since I modified the recipe to include sweet potatoes and onions (my fav!)! I definitely recommend, you won’t know it’s vegan and oil free.

Tofu Steaks with Mashed Sweet Potatoes and Green Beans (serves 3-4)


  • 8 ounces extra firm tofu
  • 8 oz mushrooms (sliced)
  • 1 onion
  • 2 tablespoonish amount soy sauce (low-sodium)
  • Pepper, cracked
  • handful per person of baby spinach
  • 1-2 sprigs green onions
  • 10 oz scrubbed sweet potatoes (about 2)
  • 1/2 cup milk substitute
  •  2 teaspoons rosemary
  • 16 oz green beans (mine was bagged in a steam easy bag)


Tofu & Mushrooms:

Press the tofu with a kitchen towel to remove excess water. Place the tofu, onion and mushrooms in a large nonstick skillet. Season with soy sauce and pepper. Cook together on medium heat for 10 minutes, turning the tofu once to ensure even browning. Place the cooked steaks and mushrooms over a handful of fresh arugula or spinach on a dinner plate. Sprinkle the steaks with green onions. Reserve the skillet for the green beans.

Mashed Potatoes:

Steam the potatoes for 10 minutes, until tender. Place in a large bowl, and mash with the milk substitute, rosemary, and pepper.

Green Beans:
Cook the beans on medium heat in a covered skillet with water for 4 minutes or until tender and bright green in color. Season with Bragg Liquid Aminos. Sprinkle with sesame seeds.

 cookin le onions

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Filed under dinner, lunch, vegan

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