Smart Tofu and Peppers
with Sour Cream Smashed Potatoes- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Soy
- Gluten
- Crustaceans
- Egg
- Fish
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) • Yellow potato • Green pepper • Sweet bell pepper • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • 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)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
1 tbsp
Worcestershire Sauce
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Sulphites, Soy, Gluten, Crustaceans, Egg, Fish)
250 g
Yellow Potato
1 unit(s)
Green Bell Pepper
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To a medium pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices.
- Core, then cut sweet and green peppers into 1/2-inch slices.
- To a parchment-lined baking sheet, add peppers, sliced onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)
- Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
- 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 tbsp (2 tbsp) oil then tofu. Pan-fry for 2-3 min per side, until golden.
- Remove from heat.
- When veggies have roasted for 10 min, carefully remove the pan from the oven. Move veggies to one side of the sheet. Transfer tofu to the other side of the sheet.
- Roast in the middle of the oven for 6-8 min, until veggies are tender and tofu is golden.
- Transfer tofu to a cutting board. Rest tofu, covered, for 5 min.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
- Sprinkle Gravy Spice Blend over onions, then stir to coat.
- Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
- Cook for 2-3 min, stirring often, until gravy thickens slightly.
- Roughly mash 1/2 tbsp (1 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Thinly slice tofu.
- Divide tofu, smashed potatoes and veggies between plates.
- Spoon gravy over tofu, potatoes and peppers.
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 sear tofu the same way the recipe instructs you to season and sear pork chops.
Roast tofu the same way the recipe instructs you to roast pork chops, decreasing roasting time to 6-8 min, until golden.
