Applewood Spiced Tofu and Apple Chutney
With Green beans and Potato Coins- Soy
- Mustard
- Sulphites
- Wheat
- May contain traces of allergens
- Mustard
- Soy
- Egg
- Fish
- Tree nuts
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
Ingredients: Yellow potato • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Green beans • Nectarine • Shallot • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Brown sugar • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
170 g
Green Beans
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
300 g
Yellow Potato
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Gala Apple
Not included in your delivery
3 tbsp
Oil*
1 tbsp
Unsalted Butter*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Peel, then mince or grate garlic.
- Trim green beans.
- Peel, then mince shallot.
- Core, then cut apple into 1/2-inch pieces.
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with Applewood Smoke Spice, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add tofu. (NOTE: Don't crowd the pan; cook tofu in 2 batches if needed.)
- Cook for 1-2 min per side, until golden. Transfer tofu to an unlined baking sheet. Roast in the middle of the oven for 6-8 min, until golden.
- Meanwhile, heat a small pot over medium heat. When hot add 1 tbsp butter, then the shallots, apples, brown sugar, vinegar and 1 tbsp (2 tbsp) water.
- Cook for 5-6 min, stirring often until apples soften.
- Heat a large non-stick pan over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) oil and garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
- Thinly slice tofu.
- Divide the tofu, greens and potato coins between plates.
- Spoon chutney over tofu.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu the same way the recipe instructs you to season chicken.
Sear and roast tofu the same way the recipe instructs you to sear and roast chicken, decreasing roasting time to 6-8 min, until golden.
