Maple-Mustard Glazed Tofu
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Maple-Mustard Glazed Tofu

Maple-Mustard Glazed Tofu

with BBQ-Spiced Wedges and Green Beans

You can't go wrong with classic Canadian flavours like maple and mustard! Potato wedges get tossed in BBQ Seasoning for added smokiness to complement the sweetness of the maple syrup.


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

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit(s)

Garlic, cloves

2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

1 unit(s)


170 g

Green Beans

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories660 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate72 g
Sugar19 g
Dietary Fiber7 g
Protein23 g
Cholesterol30 mg
Sodium940 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium300 mg
Iron6.5 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups


Roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in middle and top racks, rotating sheets halfway through.)

Prep and mix glaze

Meanwhile, trim, then halve green beans. Peel, then mince or grate garlic. Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges. Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine.

Cook tofu

Heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 2-3 min per side. Remove from heat. Carefully wipe the pan clean.

Cook green beans

Meanwhile, reheat the same pan over medium-high. When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper. Remove from heat. Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Glaze tofu

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until glaze thickens slightly, 1 min. Season with salt and pepper. Add tofu to the pan, then flip to coat. Remove the pan from heat.

Finish and serve

Divide tofu, potato wedges and green beans between plates. Spoon any remaining glaze from the pan over tofu.

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