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Sticky-Sweet BBQ Tofu
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Sticky-Sweet BBQ Tofu

Sticky-Sweet BBQ Tofu

with Sweet Potato Wedges and Ranch

Sweet and smoky = delicious! Our addictive BBQ seasoning and sweet chili sauce make a sticky glaze for tender tofu. Dip the tofu and wedges in creamy, dreamy ranch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

1 unit


(Contains Soy)

2 unit

Sweet Potato

113 g

Baby Tomatoes

56 g

Spring Mix

4 tbsp

Ranch Dressing

(Contains Egg, Milk, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

BBQ Seasoning

(Contains Sulphites)

4 tbsp

Sweet Chili Sauce

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories740 kcal
Fat46 g
Saturated Fat5 g
Carbohydrate62 g
Sugar26 g
Dietary Fiber7 g
Protein19 g
Cholesterol15 mg
Sodium1390 mg
Trans Fat0.1 g
Potassium950 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Roast sweet potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Transfer to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Arrange in a single layer. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep tofu

Meanwhile, pat tofu dry with paper towels. Cut tofu into 1/2-inch thick slices.Add tofu, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil to the same large bowl (from step 1). Season with salt and pepper, then toss to coat.

Pan-fry and glaze tofu

Heat a large non-stick pan over medium-high heat. When hot, add tofu. Pan-fry until golden-brown, 3-4 min per side.** Remove from heat, then add sweet chili sauce. Toss to coat. Cover to keep warm.


Meanwhile, halve tomatoes.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

Finish and serve

Divide tofu, sweet potato wedges and salad between plates. Spoon any sauce from the pan over tofu.Serve ranch dressing alongside for dipping.


If you've opted to get tofu, pat dry with paper towels. Cut tofu into 1/2-inch thick slices. Season tofu the same way the recipe instructs you to season the chicken.


If you've opted for tofu, cook tofu in the same way the recipe instructs you to cook the chicken.

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