Baked Pesto-Crusted Tofu
with Buttery Rice Pilaf, Zucchini and Almonds- Soy
- Milk
- Oats
- Rye
- Sesame
- Wheat
- Barley
- Almonds
- Sulphites
- Wheat
- May contain traces of allergens
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- Milk
- Sesame
- Gluten
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Zucchini • Basmati rice • Lemon • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Almonds • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Lemon
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, mince or grate garlic.
- Using a strainer, rinse rice until water runs clear.
- Heat a medium pot over medium-high. When the pot is hot add 1 tbsp (2 tbsp) oil, rice and garlic. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/4 cups (2 1/2 cups) water, half the Italian Herb Spice Blend and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To a small bowl, add pesto, Italian breadcrumbs, half the lemon zest and half the parmesan. Season with salt and pepper, then stir to combine.
- 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 salt and pepper.
- On a parchment-lined baking sheet, add tofu, then coat with pesto mixture. Roast in the top of the oven for 10-12 min, until tofu is golden.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with remaining Italian Herb Spice Blend, salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter, half the almonds, remaining lemon zest and lemon juice. Season with salt, then stir to combine.
- Divide rice, tofu and zucchini between plates.
- Sprinkle remaining almonds and parmesan over zucchini.
If you've opted to get tofu, 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 and roast tofu the same way the recipe instructs you to season and roast salmon, until tofu is golden.
