Easy Peasy Tofu Tetrazzini

Name: Easy Peasy Tofu Tetrazzini with Linguine
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Tofu; 170 g Linguine; 56 mL Cream; 56 g Baby Spinach; 1 unit(s) Garlic, cloves; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Yellow Onion; 1 tbsp Italian Seasoning; 1 tbsp Cream Sauce Spice Blend; 2 unit(s) Sour Cream; 1 unit(s) Tomato; 1 tsp Garlic Salt; 2 tbsp Unsalted Butter*; 0.31 tsp Pepper*; ½ tbsp Oil*; 0.38 tsp Salt*

with Linguine

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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?

Tags:

Veggie

Allergens:

Soy

•Wheat

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

170 g

Linguine

56 mL

Cream

56 g

Baby Spinach

1 unit(s)

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Yellow Onion

1 tbsp

Italian Seasoning

1 tbsp

Cream Sauce Spice Blend

2 unit(s)

Sour Cream

1 unit(s)

Tomato

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

0.31 tsp

Pepper*

½ tbsp

Oil*

0.38 tsp

Salt*

Nutrition Values

Calories890 kcal

Fat45 g

Saturated Fat22 g

Carbohydrate84 g

Sugar8 g

Dietary Fiber8 g

Protein35 g

Cholesterol95 mg

Sodium1560 mg

Trans Fat1 g

Potassium800 mg

Calcium850 mg

Iron7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Non-Stick Pan

•Colander

Cooking Steps

Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, cut tomato into 1/4-inch pieces.
Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
Peel, then mince or grate garlic.
Roughly chop spinach.

Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch strips. Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu.
Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
Transfer to an unlined baking sheet. Bake in the middle of the oven until tender, 5-6 min.**

Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/2 cup (1 cup) pasta water, then drain.

Meanwhile, reheat the same pan (from step 2) over medium.
When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook, stirring often, until onions soften, 3-4 min.
Add spinach, tomato and remaining Italian Seasoning and remaining garlic salt.
Cook, stirring often, until spinach wilts, 1-2 min.

Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies.
Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
Add linguine to the pan with sauce. Cook, stirring often, until coated, 1 min.

Divide linguine between plates, then top with tofu.
Sprinkle Parmesan over top.

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.