Cozy Cranberry-Mustard Glazed Tofu
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Cozy Cranberry-Mustard Glazed Tofu

with Wild Rice Medley and Creamy Beans

Cuddle right up to this festive vegetarian dinner and welcome those familiar flavors onto your dinner table. Paired with a faux green bean casserole and roasted carrot-wild rice pilaf, its all the comfort of the holidays without all the hassel!


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

½ cup

Wild Rice Medley

170 g

Green Beans, trimmed

1 unit(s)


1 unit(s)

Yellow Onion

1 unit(s)

Cream Cheese

(Contains Milk)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

28 g

Crispy Shallots

(Contains Wheat)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*


Nutrition Values

Calories790 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate93 g
Sugar21 g
Dietary Fiber9 g
Protein28 g
Cholesterol30 mg
Sodium2300 mg
Trans Fat0.5 g
Potassium900 mg
Calcium750 mg
Iron5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Pot
Shallow Dish
Large Non-Stick Pan


  • Stir together wild rice medley, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter in a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-25 min.
  • Remove the pot from heat. Set aside, still covered.
  • While rice cooks, peel, then halve carrot lengthwise. Cut into 1/8 -inch half-moons.
  • Trim green beans.
  • Add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water to one half of a baking sheet. Season with salt and pepper. Toss to coat.
  • Add green beans and 1/2 tbsp (1 tbsp) oil to other side of the baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the bottom of the oven, stirring halfway until tender-crisp and golden, 8-12 min.
  • Peel, then cut onion into 1/8-inch slices.
  • Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and onions. Cook, stirring often until softened and golden, 3-4 min.
  • Sprinkle over Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, and 1/2 cup (1 cup) water. Cook, stirring often until sauce thickens slightly, 3-4 min. Remove from heat and cover to keep warm.
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Season with with salt and pepper. Toss to coat.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!)
  • Remove pan from heat. Add cranberry sauce, soy sauce and remaining mustard. Stir to coat.

  • Fluff rice with fork. Stir in carrots and half the crispy shallots.
  • Add green beans to creamy sauce. Season to taste with salt and pepper. Stir to coat.
  • Divide rice, green beans and tofu between plates.
  • Sprinkle remaining crispy shallots over green beans.
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