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Cheesy Roasted Tofu
with Buttery Veggies and Roasted Potatoes
Tonight's roasted tofu is topped with a cheesy mixture to make a perfect family night dinner! Our roasted potatoes and veggies will make even the most picky eaters warm up to this dish!
Ingredients: Russet potato • Tofu (non-GMO soybean, water, nigari) (soy) • Carrots • Green peas • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
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 May contain Wheat)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Russet Potato
113 g
Green Peas
1 unit(s)
Green Onion
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes 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 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice green onion.
- Add cream cheese to a small bowl. Stir to soften, 1-2 min.
- Add cheddar cheese, half the green onions and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then stir to combine.
- Set aside.
- 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 tofu with remaining garlic salt and pepper.
- Line a baking sheet with parchment paper. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden, 2-3 min per side.
- Transfer tofu to the prepared baking sheet, then top with cheese mixture.
- Roast in the middle of the oven until tender and golden, 6-8 min.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Reheat the same pan over medium.
- When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 3 min.
- Add peas. Cook, stirring occasionally, until veggies are tender and water is absorbed, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and remaining green onions. Cook, stirring occasionally, until green onions are tender, 1-2 min.
- Season with salt and pepper, to taste.
- Slice cheesy tofu.
- Divide potatoes, veggies and tofu between plates.
If you've opted to get tofu, 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 tofu in the same way the recipe instructs you to season the chicken breasts.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden, 2-3 min per side. Transfer tofu to the prepared baking sheet, then top with cheese mixture. Roast in the middle of the oven until tender and golden, 6-8 min.
