Carb Smart Lemon Cream Tofu

• 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. 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.) 

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

• When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies toward 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 and tofu are tender, 10-12 min. 

• Meanwhile, reheat the same pan (from step 3) over medium.
• When the pan is 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.

• 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.

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 and cook tofu in the same way the recipe instructs you to season and cook the chicken, until tender.