Pan-Seared Tofu

• 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.