Carb Smart Steakhouse Tofu Au Poivre

• Add sweet potatoes, cauliflower, 1 tbsp (2 tbsp) oil, 1/4 tsp (1/2 tsp) garlic salt and pepper to a parchment-lined baking sheet. Toss to coat.
• Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

• 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 1/4 tsp (1/2 tsp) garlic salt and pepper.
• Heat a large non-stick pan over medium-high heat.
  When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side, then transfer tofu to an unlined baking sheet. 
  Roast in the bottom of the oven until tender and golden, 7-10 min.

• Heat the same pan (used in step 2) over medium heat. 
• When hot, 1 tbsp (2 tbsp) butter, then swirl the pan to melt. 
• Add half the cracked black pepper (use all for 4 ppl) and flour. Cook, stirring constantly, until fragrant, 1 min.
• Whisk in broth concentrate and 3/4 cup (1 1/2 cup) water. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove from heat, then season with salt, to taste. 

• Transfer tofu to a plate, then cover loosely with foil. 
• Add any remaining juices from the tofu to the pan with the sauce. Whisk to combine. 
• Thinly slice tofu. 
• Divide roasted veggies between plates, then sprinkle over half the chives.  
• Top with tofu, then spoon pepper sauce over tofu. 
• Sprinkle remaining chives over top. 

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 pork chops, until golden.