Italian-seasoned tofu takes centre stage and tops tonight's creamy masterpiece. This dish is filled with garlicky cream sauce, fresh tomatoes, spinach and caramelized onions...need we say more?
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.
1 unit(s)
Tofu
(Contains Soy)
170 g
Linguine
(Contains Wheat)
56 mL
Cream
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Yellow Onion
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Tomato
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Pepper*
½ tbsp
Oil*
0.38 tsp
Salt*
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken, until golden-brown and tender.
Plate tofu in the same way the recipe instructs you to plate the chicken.