with Croutons and Dill Pickle Cream
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Spinach • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Roma tomatoes • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Croutons (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) (milk, wheat) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, spices, spice extract, natural flavour, xanthan gum) (mustard) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Garlic.
Allergens
Utensils
Tags
Tofu
1 unit(s)
Garlic, cloves
1 unit(s)
Baby Spinach
113 g
Tomato
1 unit(s)
Dill Pickle, sliced
90 mL
Applewood Smoke Spice
7 g
Cream Cheese
2 unit(s)
Mayonnaise
2 tbsp
Croutons
28 g
Whole Grain Mustard
1 tbsp
Sugar
0.25 tsp
Oil
1.5 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- 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, pepper and Applewood Smoke Spice, then flip to coat.
- When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)
- Pan-fry for 1-2 min per side, until golden.
- To a parchment-lined baking sheet, transfer tofu.
- Roast in the top of the oven for 6-8 min, until golden.
- Meanwhile, peel, then mince or grate garlic.
- Cut tomato into 1/2-inch pieces.
- Drain pickles, reserving brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining pickles.
- To a small bowl, add half the cream cheese (use all for 4 servings), chopped pickles, half the mayo and 1/2 tsp (1 tsp) garlic. (NOTE: Like it garlicky? Add more garlic!)
- Season with salt and pepper, then stir to combine.
- To a large bowl, add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- When tofu is done, to the large bowl with vinaigrette, add tomatoes, spinach and sliced pickles. Toss to combine.
- Thinly slice tofu.
- Divide salad between plates. Top with tofu and croutons.
- Dollop dill pickle cream over tofu.
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 the same way the recipe instructs you to season chicken.
Sear and roast tofu in the same way the recipe instructs you to sear and roast chicken, decreasing roasting time to 6-8 min, until golden.
Plate tofu in the same way the recipe instructs you to plate the chicken.
570
kcal
Calories
40
g
Fat
9
g
Saturated Fat
26
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
25
g
Protein
35
mg
Cholesterol
1220
mg
Sodium
0.3
g
Trans Fat
700
mg
Potassium
700
mg
Calcium
5
mg
Iron
with Croutons and Dill Pickle Cream
