with Potato Wedges and Carrots
Herbs and spices reminiscent of everyone's favourite soup - French Onion - bring elegance and oomph to your everyday tofu in the form of a savoury dipper! Spiced wedges and roasted carrots are the perfect pairings of sweet and savoury. Ingredients: Russet potato • Carrots • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • 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) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tofu
1 unit(s)
Mayonnaise
4 tbsp
Sour Cream
1 unit(s)
Crispy Shallots
28 g
Dill-Garlic Spice Blend
4 g
Russet Potato
2 unit(s)
Carrot
2 unit(s)
Zesty Garlic Blend
7 g
Milk
1 tbsp
Pepper
0.125 tsp
Oil
2 tbsp
Salt
0.13 tsp
- Peel carrots, halve lengthwise, then cut into 1/4-inch half-moons.
- Cut potatoes into 1/4-inch wedges.
- To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 25-28 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)
- 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 remaining Zesty Garlic Blend and salt.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Transfer tofu to one side of the parchment-lined baking sheet.
- Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Roast in the middle of the oven for 6-8 min, until tofu is golden and carrots are tender. (TIP: If carrots need a few minutes longer, remove tofu from the oven and continue cooking carrots alone!)
- To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.
- Divide tofu, potato wedges and carrots between plates.
- Serve French onion dip on the side for dipping.
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 sear tofu the same way the recipe instructs you to season and sear chicken.
Decrease tofu roasting time to 6-8 min, until golden. (TIP: If carrots need a few minutes longer, remove tofu from the oven and continue roasting carrots alone!)
830
kcal
Calories
54
g
Fat
12
g
Saturated Fat
70
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
25
g
Protein
35
mg
Cholesterol
850
mg
Sodium
0.2
g
Trans Fat
1700
mg
Potassium
700
mg
Calcium
5.5
mg
Iron
