Guinness BBQ Baked Tofu with Sautéed Portabella Mushrooms, Red Potato Mashers, Braised Carrots, and Sautéed Swiss Chard
For dinner last night, I pressed slices of tofu and marinated them in Guinness and Organicville Tangy BBQ Sauce and then baked them at 375 while I prepped and cooked the rest of dinner. I scrubbed the carrots and red potatoes that came from our CSA share and braised the carrots, and made mashers with half-n-half, butter, salt and cracked pepper with the red potatoes. The remaining side was swiss chard sautéed in walnut oil with a blend of spices and a splash of lemon juice. When plating up, I also sautéed a sliced portabella mushroom and put those slices across the top of the BBQ’d Tofu.
Everything came together nicely. I don’t think the swiss chard was anyone’s favorite — I would LOVE ideas for other things to do with swiss chard! Molly fed her tofu to her 3 year old step brother, who loved it! However, Brian really liked the tofu and mushrooms and loved the potatoes and carrots. Overall, it was a win. :)