Smart Creamy Pesto Tofu
with Roasted Veggie Couscous- Soy
- Wheat
- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Soy
- Gluten
- Sulphites
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
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, magnesium chloride) (soy) • Zucchini • Sweet bell pepper • Red onion • Lemon • Pearl couscous (durum wheat semolina) (wheat) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • Chives • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
0.38 cup
Pearl Couscous
(Contains: Soy, Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
7 g
Chives
¼ cup
Roasted Pepper Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
56 mL
Cream
(Contains: Milk)
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4 g
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- To the couscous, add half the stock powder. Season with pepper. Stir to combine.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1-inch pieces.
- Thinly slice chives.
- Zest, then cut lemon into wedges.
- To a parchment-lined baking sheet, add zucchini, peppers and onions.
- Add lemon zest, Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
- Transfer veggies and half the chives to the pot of couscous. Stir to combine.
- Meanwhile, 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. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry for 2-3 min, until golden.
- Remove from heat, then transfer tofu to an unlined baking sheet.
- Roast tofu in the middle of the oven for 6-8 min, until golden.
- When tofu is done, transfer to a cutting board to rest for 3-5 min.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Thinly slice tofu.
- To the sauce, add any resting juices.
- Divide roasted veggie couscous and tofu between plates.
- Spoon creamy pesto sauce over tofu, then sprinkle remaining chives over top.
- Squeeze a lemon wedge over top, if you like.
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 cook tofu the same way the recipe instructs you to season and and cook pork chops, decreasing roasting time to 6-8 min, until golden.
