Carb Smart BBQ Tofu Plate
with Loaded Sweet Potatoes and Salad- Soy
- Milk
- Sulphites
- Mustard
Tonight, everyone's tried-and-true favourite BBQ plate gets the Carb Smart treatment! Tofu is covered in smoky-sweet Southwest spices and BBQ sauce, while the classic loaded baked potato is revamped with sweet potato and caramelized onions. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
1 unit
Tofu
(Contains: Soy)
1 unit
Sweet Potato
113 g
Baby Tomatoes
1
Yellow Onion
56 g
Baby Spinach
2 unit
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
BBQ Sauce
(Contains: Sulphites, Mustard)
1 tbsp
Southwest Spice Blend
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potatoes lengthwise. Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Arrange sweet potatoes on one side of the baking sheet, cut-side down. Roast in the bottom of oven until tender, 23-25 min. (NOTE: You will add tofu to the baking sheet after 15 min.)When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese. Return to the bottom of the oven until cheese melts, 2-3 min.
Meanwhile, halve tomatoes. Thinly slice green onions. Peel, then cut yellow onion into 1/4-inch slices.Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" tofu steaks). Season tofu with salt, pepper and Southwest Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Pan-fry until golden, 2-3 min per side, then transfer tofu to the other side of the baking sheet with sweet potatoes.Brush tofu with 1 tbsp (2 tbsp) BBQ sauce.Roast in the bottom of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.When tofu is done, transfer to a plate. Cover loosely with foil to keep warm.
Meanwhile, heat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.Remove from heat, then stir in half the vinegar. Set aside.
Meanwhile, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.Add spinach and tomatoes. Season with salt and pepper, then toss to coat.
Divide tofu, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream and green onions. Serve remaining BBQ sauce on the side, if desired.
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). Season tofu with salt, pepper and Southwest Spice Blend.
Sear, sauce and roast the tofu the same way as the recipe instructs you to cook and season the pork chops.
Top final plates with tofu.
