Smart Smoky Mustard Tofu
with Carrot Mash and Roasted Brussels Sprouts- Soy
- Egg
- Milk
- Mustard
- Wheat
- May contain traces of allergens
- Sulphites
- Tree nuts
- Fish
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Milk
- Triticale
- Peanuts
Tender tofu gets slathered with a smoky and zippy chipotle-mustard sauce that ramps up the flavour, while carrot mash adds both sweetness and savouriness to this nourishing smart meal. Ingredients: Carrots • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Brussels sprouts • Shallot • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, 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) • 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) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
170 g
Brussels Sprouts
2 unit(s)
Carrot
1 unit(s)
Shallot
1 unit(s)
Garlic, cloves
2 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
2 unit(s)
Chicken Broth Concentrate
(Contains: Soy, Egg, Milk)
½ tbsp
Whole Grain Mustard
(Contains: Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish, May contain traces of allergens, Mustard)
1 tsp
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
Not included in your delivery
2 tsp
Unsalted Butter*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve Brussels sprouts (if larger, quarter them).
- Add Brussels sprouts and 1 1/2 tbsp (3 tbsp) oil to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to combine.
- Roast in the top of the oven until tender, 16-20 min.
- Meanwhile, peel then cut carrot into 1/4-inch rounds.
- Add carrots and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min.
- 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 pepper and remaining garlic salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Remove from heat.
- Transfer tofu to another parchment-lined baking sheet.
- Roast in the middle of the oven until tofu is tender and golden, 6-8 min.
- When tofu is done, transfer to a plate to rest for 3-5 min.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Combine chipotle sauce, half the mustard (use all for 4 ppl), broth concentrate and 1/4 cup (1/2 cup) water in a small bowl.
- Reheat the pan (from step 3) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shallots and garlic. Cook, stirring often, until fragrant, 30 sec.
- Add sauce mixture (from step 5). Cook, stirring often, until sauce thickens slightly, 1-3 min.
- Thinly slice tofu.
- Once boiled, drain and return carrots to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into the carrots. Season with salt and pepper, to taste.
- Divide tofu, Brussels sprouts and mash between plates.
- Spoon sauce over tofu and Brussels sprouts.
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 tofu in the same way the recipe instructs you to season the chicken. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden, 1-2 min per side.
Roast in the middle of the oven until tofu is tender and golden, 6-8 min.
Plate tofu in the same way the recipe instructs you to plate the chicken.
