Sticky-Sweet BBQ Tofu
with Sweet Potato Wedges and Ranch- Soy
- Mustard
- Egg
- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Fish
- Mustard
- Egg
- Gluten
- Crustaceans
Sweet, smoky and 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. Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Baby tomatoes • 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) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
14 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Wheat, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Russet Potato
113 g
Baby Tomatoes
56 g
Spring Mix
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Wheat, Tree nuts, Sesame, Soy, Sulphites, Fish, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Milk, Sesame, Soy, Fish, Mustard, Egg)
4 tbsp
Sweet Chili Sauce
(May contain traces of: Wheat, Milk, Tree nuts, Sesame, Soy, Sulphites, Fish, Mustard, Egg, Gluten, Crustaceans)
Not included in your delivery
¼ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch wedges.
- To a large bowl, add potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- On a parchment-lined baking sheet, arrange potatoes in a single layer. (NOTE: For 4 servings, use 2 baking sheets.)
- Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To the same large bowl (from step 1), add tofu, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Remove from heat, then add sweet chili sauce. Toss to coat.
- Cover to keep warm.
- Meanwhile, halve tomatoes.
- To another large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spring mix and tomatoes, then toss to combine.
- Divide tofu, 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 tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
