Dill-Garlic Tofu Dinner
with Buttery Rice and Creamy Feta Sauce- Soy
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
Tofu with a hint of bright, lemony flavour teams up perfectly with buttery dill rice and fresh salad. Tangy feta-dill sauce is dolloped on top to round out this meal! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
¾ cup
Basmati Rice
28 g
Spring Mix
113 g
Baby Tomatoes
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.38 tsp
Sugar*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add vegetable stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- While the 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 half the Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Reduce heat to medium. Cover with a lid and cook for 2-3 min per side, flipping halfway, until golden.
- Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
- Add tomato and spring mix to the bowl with lemon dressing. Toss to coat.
- Fluff rice with a fork.
- Divide rice, tofu and salad between plates.
- Dollop feta-dill sauce over tofu.
- Sprinkle remaining feta over salad.
- Squeeze a lemon wedge over top, if you like.
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 tofu the same way the recipe instructs you to season chicken. Pan fry 2-3 min per side, until golden. Plate tofu in the same way the recipe instructs you to plate the chicken.
