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Grilled Maple-Mustard Tofu

Grilled Maple-Mustard Tofu

with BBQ Seasoned Potato Wedges and Caesar Dressed Slaw
5.0(4)
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Calories
: 
770 kcal
Protein
: 
23g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Sulphites
  • Mustard
  • Anchovies
  • Egg
  • Milk
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Wheat
  • Egg
  • May contain traces of allergens
  • Crustaceans
  • Soy
  • Sulphites
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Tofu

(Contains: Soy)

2 tbsp

Maple Syrup

½ tbsp

Soy Sauce

(Contains: Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

56 g

Spring Mix

4 tbsp

Caesar Dressing

(Contains: Anchovies, Egg, Milk, Mustard May be present: Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Mini Cucumber

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

0.13 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

Calories770 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate70 g
Sugar21 g
Dietary Fiber5 g
Protein23 g
Cholesterol30 mg
Sodium1090 mg
Trans Fat0.5 g
Potassium1250 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Medium Non-Stick Pan
•Large Bowl

Cooking Steps

PDF
Roast potato wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes, 2 tsp (4 tsp) BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. then season with salt and pepper. Toss to coat. 
  • Roast in the middle of the oven, flipping halfway through, until golden-brown 22-24 min.
Make glaze
2
  • Meanwhile, add soy sauce, maple syrup, mustard, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) butter to a medium non-stick pan.
  • Heat the pan over medium-high heat. Cook, stirring often, until mixture comes to a boil.
  • Boil until sauce slightly thickens, 1-2 min. (NOTE: Sauce will thicken more as it cools.)
  • Remove the pan from heat.
Grill tofu
3
  • 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 with salt, pepper and remaining BBQ Seasoning. Drizzle 1 tbsp (2 tbsp) oil over tofu, then flip to coat.
  • Add tofu to the grill. Close lid and grill, flipping once, until grill marked, 4-5 min per side. 
Mix Salad
4
  • Cut cucumber into 1/4-inch rounds.
  •  Combine spring mix, cucumbers and  half the Caesar dressing in a large bowl.
  • Season with salt and pepper, to taste, then toss to combine.
Finish and serve
5
  • When cooked, add tofu to the pan with glaze, then flip to coat.
  • Divide tofu, potato wedges and salad between plates.
  • Drizzle any remaining glaze from the pan over tofu.
  • Serve remaining Caesar dressing alongside for dipping.
Modularity step (under step 3)
6

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 tofu in the same way the recipe instructs you to season the chicken thighs. Grill tofu, flipping once, until grill marked, 4-5 min per side.

Modularity step (under step 5)
7

Plate tofu in the same way the recipe instructs you to plate the chicken thighs.

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