Cozy Cranberry-Mustard Glazed Tofu
with Wild Rice Medley and Creamy Beans
Cuddle right up to this festive vegetarian dinner and welcome those familiar flavors onto your dinner table. Paired with a faux green bean casserole and roasted carrot-wild rice pilaf, its all the comfort of the holidays without all the hassel!
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)
½ cup
Wild Rice Medley
170 g
Green Beans, trimmed
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
28 g
Crispy Shallots
(Contains Wheat)
2 tbsp
Cranberry Spread
(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Stir together wild rice medley, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 20-25 min.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, peel, then halve carrot lengthwise. Cut into 1/8 -inch half-moons.
- Trim green beans.
- Add carrots, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water to one half of a baking sheet. Season with salt and pepper. Toss to coat.
- Add green beans and 1/2 tbsp (1 tbsp) oil to other side of the baking sheet. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven, stirring halfway until tender-crisp and golden, 8-12 min.
- Peel, then cut onion into 1/8-inch slices.
- Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and onions. Cook, stirring often until softened and golden, 3-4 min.
- Sprinkle over Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, and 1/2 cup (1 cup) water. Cook, stirring often until sauce thickens slightly, 3-4 min. Remove from heat and cover to keep warm.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Season with with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!)
- Remove pan from heat. Add cranberry sauce, soy sauce and remaining mustard. Stir to coat.
- Fluff rice with fork. Stir in carrots and half the crispy shallots.
- Add green beans to creamy sauce. Season to taste with salt and pepper. Stir to coat.
- Divide rice, green beans and tofu between plates.
- Sprinkle remaining crispy shallots over green beans.
