Carb Smart Tofu Dinner
with Creamed Spinach Sauce and Roasted Veggies- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Egg
- Fish
This flavour-packed tofu dinner is the stuff mealtime dreams are made of. Hearty roasted veggies come alongside tofu topped with a generous creamed spinach-inspired sauce. It's giving chophouse vibes from the comfort of your own kitchen. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
300 g
Yellow Potato
113 g
Baby Spinach
1 unit(s)
Yellow Onion
1 unit(s)
Carrot
1 tbsp
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Chicken Stock Powder
(Contains: Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard, May contain traces of allergens, Soy)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then slice carrot into 1/8-inch rounds.
- Cut potato into 1/2-inch pieces.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- Add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway until tender and golden-brown, 20-24 min.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, 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.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook tofu until golden, 1-2 min per side. Transfer to a parchment-lined baking sheet.
- Bake in the top of the oven until golden and tender, 8-10 min.
- When tofu and veggies are nearly done, reheat the same pan over medium.
- While pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook, stirring often to remove any browned bits from the pan, until unions are golden-brown and begin to soften, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any juices from baking sheet.
- Cook, stirring often until spinach wilts and sauce is smooth and thickens slightly, 1-3 min.
- Thinly slice tofu.
- Divide tofu and veggies between plates
- Spoon some of the spinach sauce over tofu, with remaining sauce on the side.
If you've opted to get tofu, While pan heats, 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. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear tofu in the same way the recipe instructs you to sear the chicken. Bake in the middle of the oven until golden and tender, 8-10 min.
Plate tofu in the same way the recipe instructs you to plate the chicken.
