Cheesy, salsa-topped tofu and spiced potatoes bring the feisty fiesta to this Mexican-inspired dinner. This one is sure to please even picky eaters – you can add more or less salsa, sour cream and green onions, depending on everyone's tastes.
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)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
½ cup
Tomato Salsa
(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)
2 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Sweet Potato
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
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 per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts.
When the pan is hot hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 3-4 min per side. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Transfer tofu to a parchment-lined baking sheet. Spoon salsa evenly over tofu, then sprinkle with cheese. Bake in the bottom of the oven until cheese is melted, 3-4 min.