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.
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)
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
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.