BBQ-Sauced Tofu
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BBQ-Sauced Tofu

BBQ-Sauced Tofu

with Loaded Potatoes and Green Salad

Smoky BBQ tofu served with fresh salad and loaded, cheesy potatoes means this dinner is everything you could possibly want on one plate. Your family is going to be very happy tonight!

Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spinach • Carrots • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).

Tags:
Veggie
Quick
Allergens:
Soy
Sulphites
Mustard
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy May contain Wheat)

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

4 tbsp

BBQ Sauce

(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)

2 unit(s)

Russet Potato

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)

Green Onion

56 g

Carrot, julienned

Not included in your delivery

1 tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories700 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate70 g
Sugar21 g
Dietary Fiber6 g
Protein27 g
Cholesterol25 mg
Sodium910 mg
Trans Fat0.3 g
Potassium1500 mg
Calcium750 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan

Cooking Steps

Prep and roast potatoes
1
  • Cut potatoes into 1/4-inch rounds.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Arrange potatoes in a single layer.
  • Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Prep and marinate carrots
2
  • Meanwhile, thinly slice green onion.
  • Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. 
  • Add carrots. Season with salt and pepper, then toss to coat.
Prep and sear tofu
3
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season all over with salt, pepper and BBQ Seasoning.
  • When hot, add 1/2 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.
Roast tofu
4
  • Transfer tofu to another parchment-lined baking sheet.
  • Spread BBQ sauce over tops of tofu.
  • Roast in the middle of the oven until golden, 6-8 min. 
Melt cheese on potatoes
5
  • When potatoes are almost done, carefully remove from the oven.
  • Arrange in the centre of the baking sheet. Sprinkle cheese over top.
  • Return to the bottom of the oven. Bake until cheese melts, 2-3 min.
Finish and serve
6
  • Add spinach to the bowl with carrots, then toss to combine.
  • Thinly slice tofu.
  • Divide tofu, potatoes and salad between plates.
  • Dollop sour cream over potatoes, then sprinkle with green onions.
Modularity step (under step 3)
7

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu the same way the recipe instructs you to season and cook chicken, decreasing roasting time to 6-8 min, until golden.

Modularity step (under step 6)
8

Plate tofu in the same way as chicken.