Smart Tofu Dinner
with Creamed Spinach Sauce and Roasted Veggies- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
This flavour-packed tofu dinner is the stuff mealtime dreams are made of. Hearty roasted veggies come alongside tender tofu topped with a generous creamed spinach-inspired sauce. It's giving chophouse vibes from the comfort of your own kitchen. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Yellow potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Spinach • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
Ingredients
1 unit
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
300 g
Yellow Potato
113 g
Baby Spinach
1 unit
Yellow Onion
1 unit
Carrot
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
½ unit
Cream Cheese
(Contains: Milk)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then slice carrot into 1/8-inch rounds.
- Remove brown spots from potatoes, then cut into 1/2-inch pieces.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- To an unlined baking sheet, add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Roast in the bottom of the oven for 20-24 min, stirring halfway until tender and golden.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat tofu dry with paper towels. pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook tofu for 1-2 min per side, until golden. Transfer to a parchment-lined baking sheet.
- Bake in the top of the oven for 6-8 min, until golden.
- When tofu and veggies are nearly done, reheat the same pan over medium.
- While pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook for 2-3 min, stirring often to remove any browned bits from the pan, until unions are golden and begin to soften.
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, half the cream cheese (use all for 4 servings), remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any juices from baking sheet.
- Cook for 1-3 min, stirring often until spinach wilts and sauce is smooth and thickens slightly.
- Thinly slice tofu.
- Divide tofu and veggies between plates
- Spoon some of the spinach sauce over tofu, with remaining sauce on the side.
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.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.
