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Brad Dourif's Foux Mash Potatoes & Tofu

About the Recipe

During last part of last November and December my daughter and I stayed in two apartments next door to each other while acting in a tv series in Toronto Canada. During that time, she cooked all my meals for me and made sure I ate the right things if I ate on set. All of this was based on pod casts she listened to about how important it is to not spike your glucose, because, well god forbid. The food however, tasted and great, I started to feel better and was also losing weight. The following is the Fiona Dourif approved dinner that I cook for myself and my girlfriend most nights.


Foux Mash Potatoes  Ingredients 

  • 1 large cauliflower

  • 2 tbl spoons butter

  • 2 tbl spoons cream cheese

  • salt to taste


  • Olive oil

  • 1/2 Small onion

  • Firm tofu 


  • Olive oil

  • Carrots (I use large ones that are not wrapped),

  • Half a bunch of broccolini (serves two)

  • Two large cloves of chopped garlic (in a small cup drowned in olive oil)

  • 1 ½ cup of frozen peas (serves two) 

Salad/Plating Dinner

  • Your choice of salad ingredients

  • blueberries

  • ½ avocado

  • favorite salad dressing

  • Pumpkin seeds

  • 3  tablespoons of sauerkraut

  • chia seeds

  • hemp hearts 


Foux Mash Potatoes 

  1. Steam the cauliflower for 16 minutes.

  2. Cut it up and put it in a food processor with the butter and cream cheese. Run the processor until it is creamy. Add salt and mix to taste. This makes about six servings.  

Protein (I make simple sautéed tofu) 

  1. Sauté the onion and then add the tofu and lightly salt it.

  2. Turn up the heat at the end to get the tofu a little crisp on the outside.  

Cooked vegetables (I cook broccolini and carrots} 

  1. Sauté thinly sliced carrot pieces in olive oil and cover the pan.

  2. When the carrots are just beginning to soften, add the broccolini and smear on the garlic. In about 5 minutes, flip the broccolini and make sure it’s on the bottom.

  3. Leave the cover and flip till the stalks are soft. 

Frozen peas 


Plating the dinner 

Your choice of salad ingredients, blueberries, ½ avocado, favorite salad dressing. Pumpkin seeds, 3  tablespoons of sauerkraut, chia seeds, hemp hearts 

This is a lot of food so be careful how much salad you put on the plate. I plate the cold stuff before I  cook. This is because I have to time the things I need to heat so that the 4 heated dishes time out well. First, the salad then beside the salad put about a handful of blueberries. Now add ½ avocado sliced on the other side. Then put pumpkin seeds (1/2 a handful) on the salad, top off with sauerkraut and then dressing. When the 4 heated dishes are ready, add to the plate. Finally, sprinkle the chia seeds and hemp hearts.

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