Tofu and Mushroom-Sour Cream Sauce

• 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.

•  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 oil (use same for 4 ppl), 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 and tofu are tender, 8-10 min.

• 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.

• 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.

• Thinly slice tofu.
• Divide tofu, snap peas and mash between plates.
• Spoon mushroom-sour cream sauce over tofu and mash.

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, until tender.