Carb Smart Lemon Cream Tofu
with Zucchini and Peppers
Creamy lemon sauce adds lusciousness to this tofu dinner! Wholesome veggies fill your plate to replace starchy sides for a carb smart supper.
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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)
2 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Garlic, cloves
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
56 mL
Cream
(Contains Milk)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 both halves 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. Toss to combine.
- Roast in the middle of the oven until tender, 14-15 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- 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 heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- Meanwhile, reheat the same pan (from step 3) over medium.
- When the pan is 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.
If you've opted to get tofu, roast veggies in the middle of the oven until tender, 14-15 min.
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 tofu in the same way the recipe instructs you to season the chicken breasts. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.