Cozy Cranberry-Mustard Glazed Tofu
with Wild Rice Medley and Creamy Beans
Cuddle right up to this festive vegetarian dinner and welcome those familiar flavors onto your dinner table. Paired with a faux green bean casserole and roasted carrot-wild rice pilaf, its all the comfort of the holidays without all the hassel!
Tags:
Veggie
Allergens:
Soy
•Milk
•Wheat
•Sulphites
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Tofu
½ cup
Wild Rice Medley
170 g
Green Beans
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
20 g
Cream Sauce Spice Blend
28 g
Crispy Shallots
2 tbsp
Cranberry Spread
1 tbsp
Soy Sauce
1 tbsp
Whole Grain Mustard
15 g
Vegetable Stock Powder
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Calories740 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate87 g
Sugar20 g
Dietary Fiber9 g
Protein28 g
Cholesterol30 mg
Sodium2500 mg
Trans Fat0.5 g
Potassium850 mg
Calcium700 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Pot
•Shallow Dish
•Large Non-Stick Pan
Cooking Steps
1
- Stir together wild rice medley, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-25 min.
- Remove the pot from heat. Set aside, still covered.
2
- While rice cooks, peel, then halve carrot lengthwise. Cut into 1/8 -inch half-moons.
- Trim green beans.
- Add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water to one half of a baking sheet. Season with salt and pepper. Toss to coat.
- Add green beans and 1/2 tbsp (1 tbsp) oil to other side of the baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway until tender-crisp and golden, 8-12 min.
3
- Peel, then cut onion into 1/8-inch slices.
- Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and onions. Cook, stirring often until softened and golden, 3-4 min.
- Sprinkle over Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, and 1/2 cup (1 cup) water. Cook, stirring often until sauce thickens slightly, 3-4 min. Remove from heat and cover to keep warm.
4
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Season with with salt and pepper. Toss to coat.
5
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!)
- Remove pan from heat. Add cranberry sauce, soy sauce and remaining mustard. Stir to coat.
6
- Fluff rice with fork. Stir in carrots and half the crispy shallots.
- Add green beans to creamy sauce. Season to taste with salt and pepper. Stir to coat.
- Divide rice, green beans and tofu between plates.
- Sprinkle remaining crispy shallots over green beans.
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