Vegan Tofu Mashed Potatoes with Balsamic Glazed Mushrooms
These mashed potatoes are so creamy and fluffy with no dairy! It uses both tofu and nutritional yeast to boost the protein, plus balsamic glazed mushrooms to make a very delicious meal.
Roasted Potatoes 2 large gold potatoes peeled and cubed 1 tablespoon olive oil ¼ teaspoon salt ¼ teaspoon garlic powder Mashed Potatoes 3 tablespoons oat milk or milk of choice 8 oz silken tofu 3 tablespoons nutritional yeast or cheese, if not vegan ¾ teaspoon salt more or less, to taste ¾ teaspoon garlic powder more or less, to taste Mushrooms 2 ½ cups sliced mushrooms ¼ cup balsamic vinegar salt to taste 1 tablespoon olive oil
Preheat oven to 425 degrees Fahrenheit. Rub the potatoes in olive oil, salt, and garlic powder, and roast for about 25 minutes until browned and fully cooked through. In a stand mixer with a paddle attachment (if you don't have one, just use a potato masher), mash the potatoes and tofu, and slowly add milk. Add in the nutritional yeast, salt, and garlic powder, and keep mashing until smooth. In a small pan, heat up the olive oil and mushrooms on 70% heat. Cook until reduced, then add balsamic vinegar until it becomes very thick (but not until it hardens). Add on top of the potatoes and enjoy!