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.
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(s)
Tofu
(Contains Soy)
113 g
Mushrooms
113 g
Sugar Snap Peas
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Shallot
2 unit(s)
Sweet Potato
1 unit(s)
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 sweet potatoes into 1-inch pieces.
- Combine sweet 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.
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- 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 oil (use same for 4 ppl), 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 and tofu are tender, 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.
- 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 and cook tofu in the same way the recipe instructs you to season and cook the pork, until tender.
Plate tofu in the same way the recipe instructs you to plate the pork.