Lemon-Pepper Tofu
with Roasted Veggies and Savoury Pan Sauce
Winner, winner, tofu dinner! The bright flavours of these lemon and garlic tofu steaks are balanced by herby rice and aromatic, oven-roasted veggies. A quick and delicious pan sauce ties it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
170 g
Green Beans
1 unit(s)
Carrot
1 unit(s)
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch half-moons.Trim green beans.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, green beans, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 10-14 min.
Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.
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.) Season tofu all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, then tofu. Pan-fry until golden, 2-3 min per side.
Add sauce mixture to the pan with tofu, then flip to coat.Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly, 4-6 min.
Fluff rice with a fork, then stir in lemon zest and remaining parsley. Thinly slice lemon-pepper tofu.Divide rice, tofu and roasted veggies between plates.Spoon savoury pan sauce over tofu.Squeeze a lemon wedge over top, if desired.
