Maple-Balsamic Tofu
with Cranberry Brussels Sprouts and Mashed Potatoes
Winner, winner, maple-balsamic tofu dinner! This flavour power couple teams up for a perfect balance of sweet and tangy. Say hello to your new speedy fave — you'll love this recipe for both its ease and yum factor!
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)
2 unit(s)
Russet Potato
170 g
Brussels Sprouts
28 g
Dried Cranberries
2 tbsp
Maple Syrup
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Meanwhile, 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 half the garlic salt and pepper.
- Heat a medium non-stick pan (large for 4 ppl) over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- Add maple syrup, balsamic vinegar and half the broth concentrate to a small bowl. Stir to mix
- Halve Brussels sprouts (if larger, quarter them).
- Reheat same pan from step 2 on medium.
- When hot, add 1 tbsp (2 tbsp) butter and Brussels sprouts. Cook, stirring often, until butter is melted, 1-2 min.
- Reduce heat to medium-low. Add half of the maple syrup mixture and 1/3 cup (1/2 cup) water. Stir to coat.
- Cover and cook, stirring occasionally, until most of the liquid has evaporated and veggies are tender, 6-8 mins.
- Stir in cranberries.
- Drain and return potatoes to the same pot, off heat. Mash remaining broth concentrate and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with remaining garlic salt and pepper.
- Thinly slice tofu.
- Divide mash, tofu and Brussels sprouts between plates.
- Spoon remaining maple-balsamic sauce over tofu.
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.) Season tofu in the same way the recipe instructs you to season the chicken. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken.