Blue Plate Special Veggie Tofu Dinner
plus Mashed Potatoes, Roasted Carrots & Cherry Sauce
- Milk
- Soy
- Wheat
This comforting blue plate dinner lets everyone build their own plate. Crispy garlic-seasoned tofu cubes are served alongside creamy mashed potatoes, roasted carrots, and buttery peas. A rich scallion gravy and a tangy cherry sauce made with jam and sour cream round out the spread, with a sprinkle of Mexican cheese blend to finish.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cherry Jam
½ ounce
Vidalia Onion Paste
12 ounce
Potatoes
12 ounce
Carrot
4 ounce
Peas
2 unit
Chicken Stock Concentrate
1 unit
Tofu
(Contains: Soy)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
While carrots roast, dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain.
Return potatoes to pot and keep covered off heat until ready to mash in Step 6.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add tofu; cook until browned on all sides, 8-10 minutes total. Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan and let cool slightly. (TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!)
Meanwhile, in a small microwave-safe bowl, whisk together jam, half the stock concentrates, 1 TBSP water, and 1 TBSP butter (2 TBSP water and 2 TBSP butter for 4). Cover with plastic wrap and microwave until butter has melted, 1-2 minutes. Carefully remove plastic wrap and whisk in 1 packet of sour cream (2 packets for 4).
In a medium microwave-safe bowl, combine peas with 1 TBSP butter (2 TBSP for 4), salt, and pepper. Cover with plastic wrap and microwave until peas are warmed through and butter has melted, 2-3 minutes. Carefully remove plastic wrap and stir to combine.
Heat pan used for chicken over medium-high heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, stirring, until scallions are lightly browned 1-2 minutes.
Whisk in flour and cook, whisking, until lightly browned, 1 minute more.
Whisk in ¾ cup water (1¼ cups water for 4), Vidalia onion paste, and remaining stock concentrate. Cook, whisking occasionally, until slightly thickened, 2-3 minutes.
Add remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with drained potatoes.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Serve tofu, mashed potatoes, roasted carrots, peas, cherry sauce, gravy, scallion greens, and Mexican cheese blend family style and let everyone build their own plate. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)
