Smart Apricot-Mustard Tofu
with Clementine, Radish and Goat Cheese Salad- Soy
- Milk
- Wheat
- Sulphites
- Mustard
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
- Crustaceans
Juicy clementines, marinated radishes and tangy goat cheese are the star players of a hearty salad that accompanies tofu topped with a sweet and savoury apricot-mustard sauce. 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: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Clementine • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
113 g
Spring Mix
2 unit(s)
Clementine
3 unit(s)
Radish
28 g
Seed Blend
(May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
28 g
Croutons
(Contains: Milk, Wheat May contain traces of: Wheat, Egg, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Fish, Crustaceans)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Apricot Spread
(May contain traces of: Wheat, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Fish, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Fish, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
4 tsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Halve radishes lengthwise, then cut into thin half-moons.
- Add vinegar, 1/2 tbsp (1 tbsp) apricot spread and 3 tsp (6 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add radishes, then toss to coat.
- Heat a large non-stick pan over medium-high.
- While the pan heats, 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.) Using a fork, poke tofu all over, then season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
- Remove from heat, then transfer to an unlined baking sheet.
- Roast tofu in the middle of the oven until tender and golden, 6-8 min.
- When done, transfer to a cutting board to rest, 3-4 min.
- Reheat the same pan (from step 2) over medium-low.
- When the pan is hot, add broth concentrate, mustard, remaining apricot spread and 2 tbsp (4 tbsp) water.
- Cook, stirring occasionally, until apricot spread melts and sauce thickens slightly, 1-2 min.
- Meanwhile, peel clementines, then separate into segments.
- Add clementines and spring mix to the bowl with marinated radishes. Toss to combine.
- Thinly slice tofu.
- Stir any tofu resting juices into the sauce.
- Divide salad and tofu between plates.
- Spoon apricot-mustard sauce over tofu.
- Sprinkle seed blend, croutons and goat cheese over salad.
If you've opted to get tofu, while the pan heats, 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.) Using a fork, poke tofu all over, then season with salt and pepper. When the pan is hot, add 1 tsp (2 tsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
Roast tofu in the middle of the oven until tender and golden, 6-8 min. Follow the rest of the recipe as written.
