Blueberry-BBQ Tofu
with Roasted Potatoes and Spinach Salad
Sometimes the best things in life are unexpected—like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to this tofu dinner, which is rounded out with roasted potatoes and a bright spring mix salad.
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)
350 g
Yellow Potato
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Sulphites, Wheat, Milk, Sesame, Soy, Crustaceans, Egg, Fish)
2 unit(s)
Blueberry Jam
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
BBQ Seasoning
(May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking 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, 16-18 min.
- Meanwhile, heat a small pot over medium heat.
- When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min.
- Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min.
- Season with salt and pepper.
- Remove from heat, then set aside.
- Heat a large non-stick pan over medium-high 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.) Season all over with salt, pepper and remaining BBQ Seasoning.
- When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Pan fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm.
- When potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk until sugar dissolves.
- Add spring mix to the bowl with vinaigrette, then toss to coat.
- Thinly slice tofu.
- Divide tofu, roasted potatoes and salad between plates.
- Spoon blueberry-BBQ sauce over tofu.
- Sprinkle salad topping mix over salad.
