Smart BBQ-Spiced Tofu
with Warm Potato Salad and Green Onion Sour Cream- Soy
- Sulphites
- Egg
- Mustard
- Milk
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Crustaceans
- Fish
- Gluten
- Sulphites
- Egg
- Triticale
A warm dill pickle potato salad with green beans and juicy, BBQ-seasoned tofu will have you channelling summer vibes at your dinner table tonight. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Red potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
9 g
BBQ Seasoning
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy)
300 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Milk, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites, Egg)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Triticale)
1 unit(s)
Green Onion
1 unit(s)
Sour Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 4.)
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onions.
- To a small bowl, add 1 tbsp (2 tbsp) green onions and sour cream. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium.
- While the pan heats, 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 pepper, BBQ Seasoning and half the garlic salt.
- When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) Cook until golden, 2-3 min per side.
- After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min.
- Drain and return potatoes and green beans to the same pot, off heat.
- To the pot with potatoes and green beans, add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired.)
- Slice tofu, if desired.
- Divide tofu and potato salad between plates.
- Dollop green onion sour cream over tofu.
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 the same way the recipe instructs you to season chicken tenders. When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1 tbsp oil per batch.) Cook for 2-3 min per side, until golden.
Slice tofu, if desired. Plate tofu in the same way the recipe instructs you to plate the chicken tenders.
