Lemon-Pepper Tofu and Braised Potatoes
with Feta Aioli
Tonight's Mediterranean-style supper is a twist on classic Greek lemon potatoes. Instead of getting slow-roasted in a lemon broth, they're braised in a pan on the stove!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Tofu
(Contains Soy)
350 g
Yellow Potato
56 g
Spring Mix
56 g
Carrot, julienned
1 unit
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 unit
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Greek Seasoning
(Contains Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook, covered, for 10 min.Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min.Remove from heat. Cover to keep warm.
Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.
Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots and spring mix. Do not toss until ready to serve.
Heat a large non-stick pan over medium heat. While the pan heats, 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 with salt and Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 3-4 min per side.Remove from heat. Transfer tofu to a cutting board. Cover to keep warm.
Meanwhile, add mayo, half the feta, and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine.
When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice tofu.Divide tofu, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle lemony butter from potato pan over tofu.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" Tofu Steaks). Cook in the same way the recipe instructs you to cook the pork until golden brown, 3-4 min per side. No need to rest tofu before slicing.
