Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!
I took a little break from my Goodfood deliveries and started them up again only but a couple weeks ago. Since then I have realized what a great food subscription this is, especially given the current circumstances. Social distancing means fewer trips to the grocery store and more meals cooked at home. So…… a subscription like Goodfood makes perfect sense. It provides us with 3 delicious recipes each week and saves us a trip to the store. It’s a no-brainer if you ask me.
Subscription Details
What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.
Box Options:
- Classic Basket – $12.33 per meal
- Vegetarian Basket – $11.33 per meal
- Family Basket – $10.88 per meal
- Smoothies & Oat Bowls – $5.99 per cup
Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.
Here’s a closer look at one of the recipes we received in this week’s Goodfood delivery….
Senegalese-Style Peanut Tofu
Add some nutty, comforting flavours to your life with a saucy vegetarian stew redolent with peanut butter, coconut milk, cardamom, allspice and just a touch of cinnamon. It’s a mixture that’s typical of West African food, known for its highly fragrant culinary traditions. Ladle this dish starring nicely dense tofu triangles—pan-fried before they top the stew, for an extra satisfying texture—over crisp string beans and a fluffy bed of ginger rice, the perfect sauce picker-upper.
Ingredients:
- 225g String beans
- 20g Ginger
- 2 Garlic cloves
- 1 Lime (or lemon)
- 157g Basmati rice
- 45ml Tomato paste
- 25g Peanuts
- 60ml Vegetable demi-glace
- 165ml Coconut milk
- 30g Peanut butter
- 1 Block of tofu (non-GMO)
- 14.25g Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)
Directions:
Cook the rice: Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place: While the rice cooks, quarter the lime. Trim off and discard the stem ends of the string beans. Mince the garlic.
Make the stew: In a second medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and the remaining ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red; season with ½ the spice blend and S&P. Add the coconut milk, demi-glace, peanut butter and ¼ cup water (double for 4 portions). Simmer, whisking until the peanut butter is incorporated, then stirring occasionally, 2 to 4 minutes (4 to 6 minutes for 4 portions), until thickened.
Pan-fry the tofu: While the stew cooks, in a large pan, heat a generous drizzle of oil on medium-high. Cut the tofu into ¼ inch slices. Halve each slice lengthwise, then slice each half on the diagonal to create triangles. Working in batches if necessary, add the tofu to the pan and cook, 1 to 2 minutes per side, until browned and heated through; season with the remaining spice blend and S&P to taste. Place the cooked tofu on a plate lined with paper towel. Wipe out and reserve the pan.
Cook the string beans: In the same pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining garlic and 1 tbsp water (double for 4 portions); season with S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
Finish & serve: To the pot of stew, add the juice from up to ½ the lime wedges (to taste). Stir to combine thoroughly. Divide the finished ginger rice between your plates. Top with the stew, finished tofu and string beans. Garnish the dish with the peanuts and remaining lime wedges. Bon appétit!
Senegalese-Style Peanut Tofu – Final Thoughts
Any meal featuring peanut butter and tofu is a good meal in my books. As soon as I saw this peanut tofu on the Goodfood menu I knew I had to place an order. It’s vegan-friendly, healthy, and full of flavour. The sauce was to-die-for and the crisp green beans paired with it nicely. If this recipe is featured again I would definitely order it a second time…..and a third…..and a fourth. I am keeping the recipe card in my recipe binder as I can definitely see myself using the sauce for other recipes I make. Just another reason I am really loving my Goodfood deliveries (other than what I mentioned above) it introduces me to new recipes and helps me become more confident in the kitchen.
-AYOB Sarah
Goodfood
Forget wasting time at the grocery store. With Goodfood, you get the perfect amount of the best ingredients delivered right to your door.