Mixed Veggies, Tofu and Mashed Potatoes

mmmmhmm how could this go wrong? I love me some potatoes, and when prepared sans pounds of butter and cream, is actually a good source of filling carbohydrates. This recipe is from the Engine 2 (E2) diet, and even though I’m no longer on it, I am still a huge supporter of the dinner meals featured. I made this a little different from the book, but it was largely inspired from it.

Veggies, Tofu and Mashed Potatoes

Ingredients:

  • 1 onion
  • 8 oz mushrooms, sliced
  • Braggs amino acids to taste
  • 12 oz red potatoes
  • 1/4 cup-ish unsweetened almond milk
  • 8 oz tofu, pressed
  • 3-4 Tablespoons balsamic
  • 1 green onion, sliced

Directions:

Sautee mushrooms and onion in Braggs until the veggies are cooked to your desired texture. Steam potatoes, mash with a potato masher and mix in as much almond milk as you’d like until it’s the desired texture. You can add spices here to add to the flavors, but I didn’t. After pressing the tofu, cut into smaller pieces and place in nonstick pan with balsamic vinegar in the bottom already. Flip over once and coat the other side with vinegar. Slice the green onion and place on top of mixed veggies for a fresh crunch.

Enjoy the filling goodness!

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Filed under dinner, lunch, vegan

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