Tofu and Mushroom-Sour Cream Sauce
with Roasted Snap Peas
This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs tofu dinner with minimal fuss.
The quantities provided above are averages only.
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)
113 g
Mushrooms
113 g
Sugar Snap Peas
1 unit
Sour Cream
(Contains Milk)
1 unit
Shallot
2 unit
Russet Potato
1 unit
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Reserve 1/2 cup potato water, then drain and return potatoes to the same pot, off heat. (TIP: You might use the potato water in step 6 when mashing potatoes.)
- Meanwhile, trim snap peas.
- Transfer snap peas to one side of an unlined baking sheet. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- Thinly slice mushrooms.
- 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 with salt and half the Montreal Spice Blend (use all for 4 ppl).
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear until golden-brown, 1-2 min per side.
- Transfer tofu to the baking sheet, next to snap peas.
- Roast in the top of the oven, until snap peas tender and tofu is golden, 8-10 min.
- Meanwhile, return the same pan to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mushrooms and shallots. Cook, stirring occasionally, until softened slightly, 3-4 min. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over the pan. Cook, stirring constantly, until combined, 30 sec.
- Add broth concentrate to the pan with mushrooms. Gradually stir in 1/2 cup (3/4 cup) water until combined.
- Bring to a simmer on medium-high.
- Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
- While sauce simmers, add sour cream to a small bowl. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
- Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.
- If potatoes have cooled too much, reheat over medium-low until warm.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Mash in 1 tbsp reserved potato water at a time for a softer texture, if desired. Season with salt and pepper.
- Thinly slice tofu.
- Divide tofu, snap peas and mash between plates.
- Spoon mushroom-sour cream sauce over tofu and mash.
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 pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook and plate tofu in the same way the recipe instructs you to cook and plate the pork chops.