• Cut potatoes into 1/4-inch rounds.
• Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Arrange potatoes in a single layer.
• Roast in the bottom of the oven until tender, 23-25 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, thinly slice green onion.
• Combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. 
• Add carrots. Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium heat.
• 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 all over with salt, pepper and BBQ Seasoning.
• When hot, add 1/2 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side.

• Transfer tofu to another parchment-lined baking sheet.
• Spread BBQ sauce over tops of tofu.
• Roast in the middle of the oven until golden, 6-8 min. 

• When potatoes are almost done, carefully remove from the oven.
• Arrange in the centre of the baking sheet. Sprinkle cheese over top.
• Return to the bottom of the oven. Bake until cheese melts, 2-3 min.

• Add spinach to the bowl with carrots, then toss to combine.
• Thinly slice tofu.
• Divide tofu, potatoes and salad between plates.
• Dollop sour cream over potatoes, then sprinkle with green onions.

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 cook tofu the same way the recipe instructs you to season and cook chicken, decreasing roasting time to 6-8 min, until golden.

Plate tofu in the same way as chicken.