Smart Fig-Maple Roasted Tofu
with Veggie Jumble- Soy
- Mustard
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Crustaceans
- Fish
- Egg
Fig and maple work together in this sweet and savoury weeknight dinner! Tofu and veggies are roasted together for easy clean-up, too! 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
1 unit(s)
Tofu
(Contains: Soy)
1 unit(s)
Red Onion
227 g
Broccoli
2 unit(s)
Carrot
¾ tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
2 tbsp
Fig Spread
(Contains: Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg, May contain traces of allergens)
2 tbsp
Maple Syrup
½ tbsp
Dijon Mustard
(Contains: Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat, May contain traces of allergens, Mustard)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut onion into 1-inch pieces, then finely chop 1 tbsp (2 tbsp) onion.
- Cut broccoli into bite-sized pieces.
- Peel, then cut carrots into 1/2-inch half moons.
- Add 1-inch onion pieces, carrots, broccoli, 1/2 tsp (1 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet.
- Roast veggies in the middle of the oven until beginning to soften, 8-10 min. (NOTE: Veggies will finish cooking in step 3!)
- 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 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side.
- Flip veggies, then top with tofu. Roast in the middle of the oven until tofu is golden and veggies are tender, 8-10 min.
- Meanwhile, add 1 tbsp butter (2 tbsp) to the same pan. Heat over medium, swirling the pan until melted, 1 min.
- Add reserved chopped onion. Cook, stirring occasionally, until softened, 2-3 min. Season with salt.
- Add fig spread, maple syrup, Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook, stirring often, until sauce thickens slightly, 3-4 min.
- Remove the pan from heat.
- Thinly slice tofu
- Divide veggies between plates, then top with tofu.
- Drizzle fig-maple sauce over top.
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 in the same way the recipe instructs you to season and cook the pork chops, reducing the sear time to 2-3 min per side. No need to roast in the oven.
