Light Balsamic-glazed Crispy Tofu with New Potatoes, Cherry Tomatoes & Mushrooms
Light Balsamic-glazed Crispy Tofu with New Potatoes, Cherry Tomatoes & Mushrooms brings Italian flavour to a plate that delivers 35g of protein for 493 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 160g new potatoes
- 80g cherry tomatoes
- 80g mushrooms
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the cherry tomatoes and mushrooms, 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
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the cherry tomatoes and mushrooms 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 rocket.
Tap ingredients and steps to tick them off as you cook.