with Apples and Crispy Shallot Crumbs
Smart salads are exciting, too! Hearty tofu is the perfect topper for a crunch-filled salad that has juicy apples, crispy shallots and nutty seed blend. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Tofu
1 unit
Spring Mix
113 g
Gala Apple
1 unit
Crispy Shallots
28 g
Salad Topping Mix
28 g
Feta Cheese, crumbled
0.25 cup
Whole Grain Mustard
1 tbsp
White Wine Vinegar
1 tbsp
Smoked Paprika-Garlic Blend
3 g
Sugar
0.5 tsp
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- To a small bowl, add half the mustard, half the Smoked Paprika-Garlic Blend (use all for 4 servings) and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Pat tofu dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.)
- Cook 1-2 min per side, until golden.
- Remove from heat.
- To a parchment-lined baking sheet, transfer tofu, then spread mustard glaze (from step 1) evenly on top.
- Roast in the middle of the oven for 6-8 min, until golden.
- Meanwhile, core, then cut apple into 1/4-inch slices.
- Using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in their package until broken into fine crumbs.
- To a large bowl, add vinegar, remaining mustard, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Thinly slice tofu.
- To the bowl with dressing (from step 4), add apples and spring mix, then toss to coat.
- Divide salad and tofu between plates.
- Sprinkle feta and crispy shallot crumbs over salad, then sprinkle salad topping mix over everything.
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 the same way the recipe instructs you to season and cook chicken, decreasing roasting time to 6-8 min, until golden.
Plate tofu in the same way the recipe instructs you to plate the chicken.
560
kcal
Calories
42
g
Fat
10
g
Saturated Fat
32
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
22
g
Protein
10
mg
Cholesterol
440
mg
Sodium
0.1
g
Trans Fat
400
mg
Potassium
650
mg
Calcium
4
mg
Iron
