Dry-Rub Tofu and Potato Wedges
with Charred Corn and Ranch Dressing- Soy
- Mustard
- Egg
- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Gluten
- Sulphites
- Egg
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- Tree nuts
- Mustard
- Peanuts
With BBQ-rubbed tofu corn and golden roasted potato wedges, this dish will have you dreaming of summer. You'll never want butter on corn again after you try it with this green onion ranch! Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 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) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green onion • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Ingredients
1 unit
Tofu
(Contains: Soy May be present: Wheat)
4 tbsp
BBQ Sauce
(Contains: Mustard May be present: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
113 g
Corn Kernels
2 unit
Green Onion
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 unit
Russet Potato
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit
Sweet Bell Pepper
Not included in your delivery
¼ tsp
Pepper*
2.5 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Arrange potatoes in a single layer.
- Roast in the top of the oven until tender and golden-brown, 25-28 min.
- 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, Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until golden, 6-8 min.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add corn, peppers, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Cover with a lid. Cook, carefully swirling the pan often, until veggies are dark golden-brown, 5-6 min.
- Season with salt and pepper, to taste.
- When potatoes are out of the oven, turn the oven broiler to high.
- While the broiler preheats, brush half the BBQ sauce over tofu.
- Broil tofu in the middle of the oven until slightly charred, 4-5 min.
- Meanwhile, thinly slice green onions.
- Add ranch dressing and half the green onions to a small bowl. Season with salt and pepper, then stir to combine.
- Slice tofu, if desired.
- Divide tofu, charred veggies and potato wedges between plates.
- Spoon ranch dressing over veggies and tofu. Sprinkle remaining green onions over top.
- Serve remaining BBQ sauce on the side for dipping.
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, roast and broil tofu the same way the recipe instructs you to season, roast and broil chicken, decreasing roasting time to 6-8 min, until golden.
