Protein Boost | Tofu, Cauliflower & Yellow Zucchini Paprikash
over Rice with Seasoned Sour Cream Topping
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Hungry for Hungary? With two types of paprika at your disposal—sweet and smoked—you’ll be there in no time, enjoying a vegetarian take on a meaty stew. Glowing with warm spices and tomato sauce, cauliflower florets, yellow zucchini and roasted pepper provide all the colour you could ask for this time of year. Cascade the gently sautéed veg over a mound of white rice, and finalize each serving with seasoned sour cream.
We will send you:
- 300g Cauliflower florets
- 50g Diced onions
- 1 Yellow zucchini
- 1 Roasted pepper
- 160g White rice
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 86ml Sour cream
- 1 Block of tofu (non-GMO)
- 10g 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
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Large pan
Total Fat
31 g
Saturated Fat
8 g
Sodium
930 mg
Total Carb
99 g
Sugars
17 g
Protein
43 g
Fibre
12 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the paprikash
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cauliflower (halve if large) and sauté, 8 to 9 min., until beginning to brown; season with S&P.
Mise en place & cook the tofu
Meanwhile, quarter the zucchini lengthwise; cut crosswise into ½ inch pieces. Roughly chop the roasted pepper. Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Finish the paprikash
To the pan of cauliflower, add the onions, zucchini and roasted pepper. Sauté, 2 to 3 min., until beginning to soften. Add the tomato sauce, demi-glace, ½ cup water (double for 4 portions), the spices and S&P. Cook, stirring frequently, 2 to 3 min., until beginning to thicken. Add the tofu; stir well.
Make the seasoned sour cream
In a small bowl, combine the sour cream and S&P.
Plate your dish
Divide the rice between your bowls. Top with the paprikash. Dollop the seasoned sour cream over top. Bon appétit!
