Pan-Seared Tofu
with Roasted Potatoes and Creamy Dill Sauce
We’ve cracked the code to creating a crowd-pleasing dinner! Everyone loves a good cream sauce – especially one that’s spiked with a touch of mustard and fresh dill! It’s the perfect addition to savoury pan-seared tofu.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
2 unit(s)
Russet Potato
170 g
Green Beans
7 g
Dill
2 unit(s)
Sour Cream
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (TIP: Line the baking sheet with parchment for easy clean-up!) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until potatoes are golden-brown and tender, 25-28 min.
- Meanwhile, add 5 cups (10 cups) water and 1 tsp (2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- While water comes to a boil, finely chop dill.
- Trim green beans.
- 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 pepper.
- 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.
- Meanwhile, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min.
- Drain and return green beans to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to coat.
- Heat the same pan (from step 3) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add broth concentrate, sour cream, 1 tsp (2 tsp) Dijon and 1/4 cup (1/2 cup) water, then whisk together.
- Simmer, stirring often, until sauce thickens slightly, 1-2 min.
- Remove from heat, then stir in 2 tsp (4 tsp) dill.
- Thinly slice tofu.
- Divide tofu, potatoes and green beans between plates.
- Drizzle creamy dill sauce over tofu.
- Sprinkle any remaining dill over top, if desired.
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 breasts.
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 breasts.
