Mustard Tofu with Purple Smashed Potatoes and Broccoli

Mustard Tofu

with Purple Smashed Potatoes and Broccoli

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tofu has long been a staple of vegetarian entrees. Though it originated in Asia, we’ve come up with a refreshing rendition using traditional French techniques. A tangy, smooth Champagne vinegar-Dijon vinaigrette and rustic smashed purple potatoes put a new spin on this classic ingredient.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    545 Cals (est.)
fresh
ingredients
Mustard Tofu with Purple Smashed Potatoes and Broccoli
Title
  • 2 Tbsps Champagne Vinegar
  • 1 14-Ounce Package Extra Firm Tofu
  • 1 bunch Parsley
  • 1 head Broccoli
  • 1 lb Purple Potatoes
  • 1 Shallot
  • 1 tsp Garlic Powder
  • ¼ cup Rice Flour
  • 1 Tbsp Dijon Mustard
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Drain the tofu; slice in half once horizontally, then once lengthwise to create 4 steaks. Pick the parsley leaves off the stems; discard the stems. Cut the broccoli into large florets. Cut the potatoes into 1-inch pieces. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). Place the minced shallot in a bowl with the Champagne vinegar.
Roast the broccoli:
2 Roast the broccoli:
Place the broccoli on a sheet pan, toss with olive oil and season with salt and pepper. Arrange the broccoli in a single layer and roast, stirring halfway through, 15 to 17 minutes, or until browned. Remove from oven and set aside.
Make the potatoes:
3 Make the potatoes:
While the broccoli roasts, add the potatoes to the boiling water. Cook 15 to 17 minutes, or until very tender when pierced with a fork. Drain the cooked potatoes thoroughly and return to the pot. Add a drizzle of olive oil and, using a fork, mash the potatoes to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.
Make the mustard vinaigrette:
4 Make the mustard vinaigrette:
While the potatoes cook, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.
Cook the tofu:
5 Cook the tofu:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a ¼-inch layer of oil on medium-high until hot. In a large bowl, season the tofu with salt and pepper and toss with the rice flour and garlic powder until thoroughly coated, shaking off any excess. Once the oil is hot enough that the tofu sizzles immediately when added to the pan, add the coated tofu and cook 8 to 10 minutes per side, or until browned. Transfer the cooked tofu to a paper towel-lined plate and season with salt and pepper immediately.
Plate your dish:
6 Plate your dish:
Divide the cooked tofu, smashed potatoes and roasted broccoli between 2 plates. Top with a few spoonfuls of mustard vinaigrette and garnish with the parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Drain the tofu; slice in half once horizontally, then once lengthwise to create 4 steaks. Pick the parsley leaves off the stems; discard the stems. Cut the broccoli into large florets. Cut the potatoes into 1-inch pieces. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). Place the minced shallot in a bowl with the Champagne vinegar.
2 Roast the broccoli:
Place the broccoli on a sheet pan, toss with olive oil and season with salt and pepper. Arrange the broccoli in a single layer and roast, stirring halfway through, 15 to 17 minutes, or until browned. Remove from oven and set aside.
Roast the broccoli:
Make the potatoes:
3 Make the potatoes:
While the broccoli roasts, add the potatoes to the boiling water. Cook 15 to 17 minutes, or until very tender when pierced with a fork. Drain the cooked potatoes thoroughly and return to the pot. Add a drizzle of olive oil and, using a fork, mash the potatoes to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.
4 Make the mustard vinaigrette:
While the potatoes cook, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.
Make the mustard vinaigrette:
Cook the tofu:
5 Cook the tofu:
While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a ¼-inch layer of oil on medium-high until hot. In a large bowl, season the tofu with salt and pepper and toss with the rice flour and garlic powder until thoroughly coated, shaking off any excess. Once the oil is hot enough that the tofu sizzles immediately when added to the pan, add the coated tofu and cook 8 to 10 minutes per side, or until browned. Transfer the cooked tofu to a paper towel-lined plate and season with salt and pepper immediately.
6 Plate your dish:
Divide the cooked tofu, smashed potatoes and roasted broccoli between 2 plates. Top with a few spoonfuls of mustard vinaigrette and garnish with the parsley. Enjoy!
Plate your dish:
Browse Steps
1 of 6