Salsa-Topped Tofu
with Sweet Pepper and Roasted Potato Jumble
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.
Ingredients
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
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, pepper and half the Enchilada Spice Blend, then toss to coat. Roast in the middle of the oven, flipping halfway though, until golden-brown, 16-18 min.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- 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.) Using a fork, poke tofu all over. Season tofu with salt, pepper and half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When 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.)
- Remove the pan from heat.
- 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.
- Meanehile, add peppers and garlic to the same pan over medium. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Season with salt and pepper.
- Remove the pan from heat.
- Add sweet potatoes to the pan with peppers. Toss to combine.
- Divide veggie jumble and salsa-topped tofu between plates.
- Dollop sour cream over veggie jumble.
- Sprinkle with green onions.
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.