Carb Smart Lemon Cream Tofu
with Zucchini and Peppers
A creamy lemon sauce adds lusciousness to this dinner! Wholesome veggies fill your plate for a carb smart supper.
Carb Smart 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
Tofu
(Contains Soy)
2 unit
Zucchini
1 unit
Sweet Bell Pepper
1 unit
Garlic, cloves
1 tsp
Dill-Garlic Spice Blend
1 unit
Lemon
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1-inch pieces. Peel, then mince or grate garlic. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.
Add zucchini, peppers and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and Dill-Garlic Spice Blend, then toss to combine. Roast in the middle of the oven for 5 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through. Veggies will continue to roast in step 4.)
Meanwhile, 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.) Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side.
When veggies have roasted for 5 min, carefully remove the baking sheet with veggies from the oven. Move veggies towards the edges of the sheet. Transfer tofu to the centre of the baking sheet. Continue to roast in the middle of the oven until veggies are tender, 10-12 min.
Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then stir in half the lemon zest.
When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat. Thinly slice tofu. Divide tofu and veggies between plates. Drizzle lemon cream sauce over tofu.Squeeze a lemon wedge over top, if desired.
