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!


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


serving amount

1 unit(s)


(Contains Soy)

350 g

Yellow Potato

56 g

Spring Mix

56 g

Carrot, julienned

1 unit(s)


2 tbsp


(Contains Egg, Mustard)

1 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat46 g
Saturated Fat11 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber5 g
Protein21 g
Cholesterol40 mg
Sodium1160 mg
Trans Fat0.5 g
Potassium950 mg
Calcium300 mg
Iron4.75 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 Non-Stick Pan
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl


Prep and braise potatoes

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 (use large non-stick 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, 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 and cover.


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

Assemble salad

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

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 2 tofu "steak" squares). 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

Meanwhile, add mayo, half the feta and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)Season with pepper, then stir to combine.

Finish and serve

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.