Blueberry-BBQ Tofu

• Meanwhile, heat a small pot over medium.
• When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
• Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
• Season with salt and pepper.
• Remove from heat, then set aside.

• Heat a large non-stick pan over medium-high.
• 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 remaining Smoked Paprika-Garlic Blend.
• When the pan is hot, add 1/2 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
• Pan-fry for 1-2 min per side, until golden.

• To a parchment-lined baking sheet, transfer tofu. 
• Roast in the top of the oven 6-8 min, until golden.

• When tofu and potatoes are almost done, to a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. 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.

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.