Herb-Crusted Tofu in a Creamy Sundried Tomato Sauce
with Linguine and Broccoli
Inspired by the popular social media recipe known as "Marry Me Chicken", we've veganised this dish with tofu and it's just as delicious!
Cals 1013 · Prot 51 · Carbs 119 · Fat 44
Vegan
Family Friendly
35 min
Inspired by the popular social media recipe known as "Marry Me Chicken", we've veganised this dish with tofu and it's just as delicious!
Cals 1013 · Prot 51 · Carbs 119 · Fat 44
Vegan
Family Friendly
Ingredients
Tofu
Broccoli
300 Grams
Linguine
10*11*
180 Grams
Firm tofu
9*
300 Grams
Corn starch
15 Grams
Panko bread crumbs
10*11*12*
15 Grams
Dried thyme
2 Grams
Potato Seasoning
5 Grams
Olive oil
1 Tbsp
Sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
30 Grams
Fresh basil
15 Grams
Salted vegan butter
10 Grams
Tomato paste
30 Grams
Plain flour
10*11*
10 Grams
Water
100 ML
Plant based cream
150 ML
Nutritional yeast
4 Grams
Allergens
*10 Wheat, *11 Gluten, *9 Soya, *12 Lupin
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4238 / 1013 |
| Fats (g) | 43.8 |
| of which saturated (g) | 19 |
| Carbohydrates (g) | 119 |
| of which sugars (g) | 15.1 |
| Fibers (g) | 17.8 |
| Proteins (g) | 51.4 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Trim the broccoli florets and cut into bite-sized pieces.
- Peel and finely chop the shallots and garlic.
- Roughly chop the sun dried tomatoes.
- Pick the basil leaves.
2 Boil pasta
- Bring a large pot of salted water to a boil.
- Add the linguine and cook for 12-15 min until 'al dente' or cooked to your liking.
- During the last 5 min, add the broccoli, and cook until softened.
- Drain and set aside.
3 Prep tofu
- Meanwhile, drain and slice the tofu horizontally into thick slices, and pat dry each slice with paper towels.
- Combine the corn starch, panko bread crumbs, dried thyme, and vegetable seasoning on a plate.
- Drizzle some olive oil on each piece of tofu, and press into the mixture to coat both sides.
4 Fry tofu
- Heat a large non-stick pan over a medium-high heat with a good drizzle of oil.
- Add the breaded tofu (in batches), and fry for 3-4 min on each side or until golden and crispy.
- Transfer to a plate, and reserve the frying pan.
5 Make sauce
- Wipe the reserved frying pan, and heat to medium.
- Fry the vegan butter, shallots, and garlic for 2-3 min until softened.
- Add the tomato paste, sun dried tomato, and 0.25 tsp of flour.
- Fry for 1 min until thick and pasty.
- Turn the heat to low, and whisk in the measured water, plant based cream, and nutritional yeast.
- Cook for 1 min until sauce thickens, and tear in a handful of basil leaves.
Tip! Nutritional yeast is the secret to a cheesy umami cream sauce!
6 Serve
- Divide the Herb-Crusted Tofu, Linguine, and Broccoli amongst plates and serve with the Creamy Sundried Tomato Sauce.
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