Carb Smart Lemon Cream Tofu
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Carb Smart Lemon Cream Tofu

Carb Smart Lemon Cream Tofu

with Zucchini and Peppers

A creamy lemon sauce adds lusciousness to this dinner! Wholesome veggies fill your plate for a carb smart supper.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

1 unit


(Contains Soy)

2 unit


1 unit

Sweet Bell Pepper

1 unit

Garlic, cloves

1 tsp

Dill-Garlic Spice Blend

1 unit


56 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories470 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate19 g
Sugar8 g
Dietary Fiber4 g
Protein17 g
Cholesterol55 mg
Sodium750 mg
Trans Fat5 g
Potassium600 mg
Calcium300 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups



Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1-inch pieces. Peel, then mince or grate garlic. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.

Start veggies

Add zucchini, peppers and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Dill-Garlic Spice Blend, then toss to combine. Roast in the middle of the oven for 5 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.)

Sear tofu

Meanwhile, 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.) Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side.

Roast tofu and finish veggies

When veggies have roasted for 5 min, carefully remove the baking sheet with veggies from the oven. Move veggies towards the edges of the sheet. Transfer tofu to the centre of the baking sheet. Continue to roast in the middle of the oven until veggies are tender, 10-12 min.

Make lemon cream sauce

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then stir in half the lemon zest.

Finish and serve

When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat. Thinly slice tofu. Divide tofu and veggies between plates. Drizzle lemon cream sauce over tofu.Squeeze a lemon wedge over top, if desired.

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