Lemon-Pepper Tofu and Braised Potatoes
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Lemon-Pepper Tofu and Braised Potatoes

Lemon-Pepper Tofu and Braised Potatoes

with Feta Aioli

Tonight's Mediterranean-style supper is a twist on classic Greek lemon potatoes. Instead of getting slow-roasted in a lemon broth, they're braised in a pan on the stove!

Allergens:
Soy
Egg
Sulphites
Mustard
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit

Tofu

(Contains Soy)

350 g

Yellow Potato

56 g

Spring Mix

56 g

Carrot, julienned

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

1 unit

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories309 kcal
Energy (kJ)1294 kJ
Fat14 g
Saturated Fat3 g
Carbohydrate53 g
Sugar4 g
Dietary Fiber6 g
Protein7 g
Cholesterol22 mg
Sodium0 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.

Utensils

Medium Non-Stick Pan
Measuring Cups
Measuring Spoons
Zester
Large Bowl
Whisk
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl

Instructions

Prep and braise potatoes
1

Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook, covered, for 10 min.Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min.Remove from heat. Cover to keep warm.

2

Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.

3

Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots and spring mix. Do not toss until ready to serve.

Pan-fry tofu
4

Heat a large non-stick pan over medium heat. 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). Season with salt and Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 3-4 min per side.Remove from heat. Transfer tofu to a cutting board. Cover to keep warm.

Make feta aioli
5

Meanwhile, add mayo, half the feta, and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.

6

When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice tofu.Divide tofu, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle lemony butter from potato pan over tofu.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.

7

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). Cook in the same way the recipe instructs you to cook the pork until golden brown, 3-4 min per side. No need to rest tofu before slicing.