Lemon-Pepper Tofu
with Roasted Veggies and Savoury Pan Sauce
Winner, winner, tofu dinner! The bright flavours of lemon and garlic tofu 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.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Peel, then slice carrot into 1/8-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Add carrots, peppers, half the Zesty Garlic Blend, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to a parchment-lined baking sheet. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 10-14 min.
- Meanwhile, add the remaining Zesty Garlic Blend, 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 concentrate, 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 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 all over with Lemon-Pepper Seasoning.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then tofu. Pan-fry until golden-brown, 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. (TIP: If sauce reduces too quickly, add water, 1-2 tbsp at a time.)
- 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.
If you've to get tofu, pat dry with paper towels. Cut tofu in half parallel to opted the cutting board. (NOTE: You will have two square tofu steaks per block.) Season tofu in the same way the recipe instructs you to season the pork chops. Pan-fry until golden-brown, 2-3 min per side.
Continue to cook tofu, flipping halfway, until sauce has thickened slightly, 4-6 min.
Plate tofu in the same way the recipe instructs you to plate the pork chops.