Winner, winner, tofu dinner! The bright flavours of these lemon and garlic tofu steaks are balanced by herby rice and aromatic, oven-roasted veggies. A quick and delicious pan sauce ties it all together.
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)
¾ cup
Basmati Rice
170 g
Green Beans
1 unit(s)
Carrot
1 unit(s)
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Lemon-Pepper Seasoning
1 tsp
Garlic Salt
2 unit(s)
Chicken Broth Concentrate
2 tbsp
Butter*
(Contains Milk)
1 tsp
Sugar*
1 tbsp
Oil*
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch half-moons.Trim green beans.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, green beans, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 10-14 min.
Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat. While 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 tofu all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, then tofu. Pan-fry until golden, 2-3 min per side.
Add sauce mixture to the pan with tofu, then flip to coat.Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly, 4-6 min.
Fluff rice with a fork, then stir in lemon zest and remaining parsley. Thinly slice lemon-pepper tofu.Divide rice, tofu and roasted veggies between plates.Spoon savoury pan sauce over tofu.Squeeze a lemon wedge over top, if desired.