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20 minutes

Basque-Style Tofu with Piperade

Roasted Zucchini & Garlic Bread

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

If you want cheerfulness on a plate, look no further than piperade. The favourite Basque concoction perks up any table with good veggie energy. A few smart moves gets you a pot full of meltingly soft onion, sweet pepper and tomato, alive with the sass of vinegar and the smoke of pimentón (Spanish-style paprika). Round it out with roasted wedges of zucchini and large-cut triangles of tofu, seared to golden-brown. Now don’t forget the garlic bread—as if you ever would!

We will send you:

  • 2 Garlic cloves
  • 2 Zucchini
  • 1 Onion (or shallot)
  • 1 Sweet pepper
  • 1 Block of tofu (non-GMO)
  • 15ml Sherry vinegar
  • 15ml Tomato paste
  • 1 Parisian baguettine
  • 13g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)

Contains: Milk, Soy, Sulphites, Wheat, Barley

You will need:

Medium pot
Large pan
2 Sheet pans
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
14 g
Sodium
780 mg
Total Carb
63 g
Sugars
12 g
Protein
28 g
Fibre
8 g
Preparation
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Roast the zucchini
Preheat the oven to 450°F. Halve the zucchini crosswise; quarter lengthwise (or cut into 6 wedges if very large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, flipping halfway, 14 to 16 min., until browned and tender.
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Mise en place
Core and thinly slice the sweet pepper. Peel, halve and thinly slice the onion. Mince the garlic. In a small bowl, heat 3 tbsp butter (double for 4 portions) in the microwave, in 15 sec. increments, until melted. To the bowl of melted butter, add ½ the garlic; season with a pinch of the remaining spices and S&P.
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Make the piperade
In a medium pot, heat a drizzle of olive oil on medium. Add the sweet pepper, onion and remaining garlic; season with S&P. Sauté, 5 to 7 min., or until the vegetables have softened. Increase the heat to medium-high. Add the tomato paste and cook, stirring frequently, 2 to 3 min., until fragrant and dark red. Add the vinegar, ½ the remaining spices and ¼ cup water (double for 4 portions). Cook, stirring frequently, 30 to 45 sec., or until the liquid is absorbed; season with S&P. Set aside in a warm spot.
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Make the garlic bread
Halve the baguettine lengthwise. Place on a second lined sheet pan, cut-sides up, and brush with the garlic butter. Toast, 5 to 7 min., flipping halfway, until golden brown and crunchy. Transfer to a cutting board and slice crosswise on an angle.
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Cook the tofu
In a large pan, heat a drizzle of oil on medium-high. Pat the tofu dry with paper towel; cut into ½ inch pieces lengthwise. Halve diagonally to create triangles; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden and heated through.
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Plate your dish
Divide the zucchini and tofu between your plates. Top with the piperade. Serve the garlic bread on the side. Bon appétit!