Grilled Maple-Mustard Tofu
with BBQ Seasoned Potato Wedges and Caesar Dressed Slaw
Classic Canadian flavours like maple and mustard are always a winner – and they're delicious when slathered on tofu. Potato wedges get tossed with BBQ seasoning for added smoky goodness.
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)
2 tbsp
Maple Syrup
½ tbsp
Soy Sauce
(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Wheat, Egg, Crustaceans, Soy, Sulphites)
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Wheat, Soy, Tree nuts, Peanuts)
56 g
Spring Mix
4 tbsp
Caesar Dressing
(Contains: Mustard, Anchovies, Egg, Milk May contain traces of: Fish, Sesame, Wheat, Crustaceans, Soy, Sulphites)
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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Plate tofu in the same way the recipe instructs you to plate the chicken thighs.
