BBQ Tofu Sandwiches
with Potato Coins and Chive Ranch
Enjoy BBQ cookout flavours in a speedy tofu sammie! Cutting the potatoes into no-fuss coins makes this recipe extra quick.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
350 g
Yellow Potato
2 unit(s)
Artisan Bun
(Contains: Soy, Milk, Wheat May contain traces of: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
56 g
Spring Mix
7 g
Chives
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites, Crustaceans, Tree nuts, Fish, Gluten)
6 tbsp
Ranch Dressing
(Contains: Milk, Egg May contain traces of: Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites, Tree nuts, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Peanuts, Triticale)
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Zesty Garlic Blend and 1 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.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, 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.
- Add tofu, remaining zesty garlic blend and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast tofu in the top of the oven until golden and tender, 8-10 min.
- Meanwhile, thinly slice chives.
- Add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with pepper, then stir to combine.
- Halve buns.
- Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, or in a small pan over low heat. Set aside.
- Brush melted butter onto cut-sides of buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and remaining chives, then toss to combine.
- Warm BBQ sauce in a medium microwaveable bowl or medium pan over low heat.
- Slice tofu, if desired.
- Add tofu to the bowl with BBQ sauce, then toss to coat.
- Spread some chive ranch on top buns. Stack tofu, BBQ sauce and some salad on bottom buns. Close with top buns.
- Divide tofu sandwiches, potato coins and remaining salad between plates.
- Serve remaining chive ranch alongside for dipping.
