Garlic Butter Crispy Tofu, New Potatoes & Cherry Tomatoes Plate
Garlic Butter Crispy Tofu, New Potatoes & Cherry Tomatoes Plate brings French flavour to a plate that delivers 35g of protein for 530 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 200g new potatoes
- 80g asparagus
- 80g cherry tomatoes
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.
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2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: new potatoes first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.