Messy BBQ-Spiced Tofu Sammies
with Pickles and Mustard Mayo
Toasted buns get piled high with spiced tofu strips and cheese. A slather of creamy mayo and a side of potato wedges make this diner classic a family favourite.
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 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Crustaceans, Fish)
1 tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Sesame, Soy, Sulphites, Egg, Milk, Wheat, Crustaceans, Fish)
350 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tbsp
BBQ Seasoning
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Peanuts, Tree nuts)
28 g
Spring Mix
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven until tender and golden-brown, 22-25 min.
- Meanwhile, add mayo, Dijon and half the vinegar (all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- 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.)
- Add tofu, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Toss to coat tofu.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Pan fry until golden, 2-3 min per side.
- Halve buns, then spread 1/2 tbsp butter on each half.
- Arrange buns on another parchment-lined baking sheet, cut-side up.
- Sprinkle cheese over top buns.
- Toast in middle of the oven, until cheese is melted and buns are golden-brown, 3-4 min.
- Spread 1/2 tbsp (1 tbsp) mustard mayo over bottom buns, then stack with spring mix, tofu and pickles. Close with top buns.
- Divide sammies and potato wedges between plates.
- Serve remaining mustard mayo 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.) Season tofu in the same way the recipe instructs you to season the chicken tenders.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry until golden, 2-3 min per side.
Plate tofu in the same way the recipe instructs you to plate the chicken tenders.
