Smart BBQ Tofu Salad
with Pickled Onions and Ranch Dressing
Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Spinach • Cucumber • 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) • Red onion • Grade A egg • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
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 May contain traces of: Wheat)
113 g
Baby Spinach
½ unit(s)
Red Onion
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Wheat, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Wheat, Tree nuts, Sesame, Soy, Sulphites, Fish, Mustard)
1 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- 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.
- To an unlined baking sheet, add tofu, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast in the middle of the oven for 10-12 min, until golden.
- Meanwhile, Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- Peel, then thinly slice half the onion (use whole onion for 4 servings). Separate onion slices.
- To a small pot, add onions, vinegar, 2 tbsp (4 tbsp) water and a pinch of salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often. Remove from heat.
- To a medium bowl, transfer onions, including liquid. Set aside in the fridge to cool.
- Meanwhile, to a medium pot, add 4 cups warm water (use same for 4 servings). Bring to a boil over high.
- Once boiling, reduce heat to medium.
- Using a spoon, lower egg (use both eggs for 4 servings) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg with cold water until cool enough to peel, 30 sec.
- Peel, then quarter egg. Season with salt and pepper.
- To a large bowl, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spinach and cucumber, then toss to combine.
- Thinly slice tofu.
- Divide salad between plates. Arrange tofu over salad.
- Top with pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days.)
- Drizzle ranch dressing over top.
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 roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 10-12 min, until golden.
