Pan-Seared Tofu
with Shallot Gravy, Fresh Salad and Buttery Mash
An ideal meal after a long day, this gravy-smothered tofu dish is perfection. A fresh salad and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!
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)
2 unit
Russet Potato
56 g
Spring Mix
1 unit
Shallot
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
2 tbsp
Italian Dressing
(Contains Milk)
1 unit
Chicken Broth Concentrate
28 g
Salad Topping Mix
(Contains Soy)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, pat tofu dry with paper towels.Cut in half, parallel to the cutting board. (NOTE: You will have 2 tofu "steak" squares per block). Season with salt and pepper.Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping once, until crispy, 2-3 min per side.Transfer tofu to a plate. Set aside.
Peel, then thinly slice shallot.
Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.Add shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to coat, 30 sec. Whisk in 1 cup (1 1/2 cups) water and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste. (TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)
When potatoes are fork-tender, drain and return to the same pot, off heat. Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes, until smooth. Season with salt and pepper, to taste.
Thinly slice tofu. Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to combine.Divide tofu, mashed potatoes and salad between plates. Drizzle shallot gravy over tofu.Sprinkle remaining salad topping mix over salad.
