Blueberry-BBQ Tofu
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Blueberry-BBQ Tofu

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.


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

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


(Contains Soy)

350 g

Yellow Potato

56 g

Spring Mix

28 g

Salad Topping Mix

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

4 tbsp

BBQ Sauce

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

2 unit(s)

Blueberry Jam

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

BBQ Seasoning

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

Not included in your delivery

2.5 tbsp


½ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories670 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate77 g
Sugar37 g
Dietary Fiber6 g
Protein22 g
Cholesterol0 mg
Sodium940 mg
Trans Fat0 g
Potassium1200 mg
Calcium650 mg
Iron5.5 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl


Roast potatoes
  • 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.
Make blueberry-BBQ sauce
  • 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.
Prep and cook tofu
  • 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. 
Make salad
  • 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.
Finish and serve
  • Thinly slice tofu.
  • Divide tofu, roasted potatoes and salad between plates.
  • Spoon blueberry-BBQ sauce over tofu.
  • Sprinkle salad topping mix over salad.