Sheet-Pan Poutine with Tofu and Red Pepper Sauce
Sheet-Pan Poutine with Tofu and Red Pepper Sauce
Ingredients
- 1 lb (450 g) firm tofu, drained, cut into sticks 2 ½ inches (6 cm) long, ½ inch (1.5 cm) thick
- 1 lb (450 g) small baby potatoes, cut in half
- 3 tbsp (45 ml) olive oil
- 3 cups (210 g) broccoli, cut into florets
- 2 cups (500 ml) vegetable broth
- 1/2 cup (125 ml) mild red pepper spread
- 1/4 cup (60 ml) ketchup
- 2 tbsp cornstarch
- 1 1/2 tsp (7.5 ml) harissa
- 3/4 lb (340 g) cheese curds
- Parsley leaves, coarsely chopped, to taste
Instructions
- With the rack in the lower third, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, coat the tofu and potatoes with the oil. Bake for 15 minutes.
- Remove the baking sheet from the oven. Stir the tofu and potatoes. Add the broccoli. Bake for another 10 minutes or until the broccoli starts to brown. Season with salt and pepper.
- Meanwhile, in a pot off the heat, whisk together the broth, red pepper spread, ketchup, cornstarch and harissa. Bring to a boil while stirring constantly. Simmer for 2 minutes or until the sauce thickens slightly. Season with salt and pepper.
- Divide the vegetables, tofu and half of the cheese curds among four shallow bowls. Cover with the sauce. Top with the remaining cheese curds and parsley. Serve immediately.
Sheet-Pan Poutine with Tofu and Red Pepper Sauce