Tofu and Mushroom-Sour Cream Sauce
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Tofu and Mushroom-Sour Cream Sauce

Tofu and Mushroom-Sour Cream Sauce

with Roasted Snap Peas

This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs tofu dinner with minimal fuss.


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


serving amount

1 unit


(Contains Soy)

113 g


113 g

Sugar Snap Peas

1 unit

Sour Cream

(Contains Milk)

1 unit


2 unit

Russet Potato

1 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories630 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate63 g
Sugar8 g
Dietary Fiber7 g
Protein27 g
Cholesterol55 mg
Sodium1700 mg
Trans Fat1 g
Potassium1500 mg
Calcium650 mg
Iron6.5 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.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Small Bowl
Potato Masher


  • Peel, then cut potatoes into 1-inch pieces.
  • Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large 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, 10-12 min.
  • Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. (TIP: You might use the potato water in step 6 when mashing potatoes.)
  • Meanwhile, trim snap peas.
  • Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
  • Thinly slice mushrooms.
Sear tofu
  • 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 half the Montreal Spice Blend (use all for 4 ppl).
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side.
  • Transfer tofu to the baking sheet, next to snap peas.
  • Roast in the top of the oven, until snap peas tender and tofu is golden, 8-10 min.
Cook mushrooms and shallots
  • Meanwhile, return the same pan to medium.
  • Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
  • Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper.
  • Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.
Finish mushroom-sour cream sauce
  • Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined.
  • Bring to a simmer on medium-high.
  • Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
  • While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
  • Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.
Finish and serve
  • If potatoes have cooled too much, reheat over medium-low until warm.
  • Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.
  • Thinly slice tofu.
  • Divide tofu, snap peas and mash between plates.
  • Spoon mushroom-sour cream sauce over tofu and mash.
Modularity step (under step 3)

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 pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook and plate tofu in the same way the recipe instructs you to cook and plate the pork chops.