Carb Smart Apricot Tofu
with Soft-Boiled Eggs
Succulent apricot-glazed tofu – on a bed of spring mix and crunchy cucumbers, crowned with a soft-boiled egg – is the star of the show. It's a flavour fiesta you'll savour with every delicious bite.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
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.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Mini Cucumber
2 unit(s)
Egg
(Contains Egg)
28 g
Sunflower Seeds
113 g
Spring Mix
1 tbsp
White Wine Vinegar
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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-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. Transfer tofu to an unlined baking sheet.
- Roast in the middle of the oven until tofu is golden-brown, 12-14 min.
- Add 3 cups (6 cups) warm water to a small pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-high.
- Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Peel, then halve eggs. Season with salt and pepper.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Add apricot spread, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) warm water and vinegar to a small bowl.
- Season with salt and pepper, then whisk to combine.
- When tofu is almost done, add spring mix, cucumbers and half the dressing to a large bowl.
- Season with salt and pepper then toss to coat.
- Thinly slice tofu.
- Divide salad between plates, then top with tofu, eggs and sunflower seeds.
- Spoon remaining dressing over tofu.
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 with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil), then tofu. Cook it in the same way the recipe instructs you to cook the chicken, until golden-brown.
No need to roast tofu in the oven.