Lemon-Pepper Tofu and Braised Potatoes
with Feta Aioli
Tonight's Mediterranean-style supper is a twist on classic Greek lemon potatoes. Instead of getting slow-roasted in a lemon broth, they're braised in a pan on the stove!
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)
350 g
Yellow Potato
56 g
Spring Mix
56 g
Carrot, julienned
1 unit(s)
Lemon
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Lemon-Pepper Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Garlic Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1-inch pieces.Heat a medium non-stick pan (use large non-stick pan for 4 ppl) over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then potatoes. Arrange in a single layer. Add 1 cup (1 1/2 cups) water, stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil. Cook covered, 10 min. Uncover and reduce heat to medium. Continue cooking until water is mostly absorbed, potatoes are tender and beginning to brown, 8-10 min. Remove from heat and cover.
Meanwhile, peel, then mince or grate garlic.Zest, then juice half the lemon. Cut remaining lemon into wedges.
Add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add carrots and spring mix. Do not toss until ready to serve.
Heat a large non-stick pan over medium heat. While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have 2 tofu "steak" squares). Season with salt and Lemon-Pepper Seasoning. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden-brown, 3-4 min per side.Remove from heat. Transfer tofu to a cutting board. Cover to keep warm.
Meanwhile, add mayo, half the feta and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.)Season with pepper, then stir to combine.
When potatoes are done, add lemon zest and remaining lemon juice. Toss very gently to coat. Toss salad to combine. Thinly slice tofu.Divide tofu, potatoes and salad between plates. Sprinkle remaining feta over salad. Drizzle lemony butter from potato pan over tofu.Serve feta aioli alongside for dipping. Squeeze a lemon wedge over top, if desired.
