Blueberry-BBQ Tofu

Veggie

Blueberry-BBQ Tofu

with Roasted Potatoes and Fresh Salad

6 min

Difficulty: 2/3

Canadian

Sometimes the best things in life are unexpected, like this delicious combination of blueberry jam and BBQ sauce. This pairing adds a little something special to this tofu dinner, which is rounded out with roasted potatoes and a bright spring mix salad. Ingredients: Yellow potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Whisk

Tags

30-min-or-less

Veggie

Ingredients

Tofu

1 unit(s)

Yellow Potato

350 g

Spring Mix

56 g

Salad Topping Mix

28 g

BBQ Sauce

4 tbsp

Blueberry Jam

2 unit(s)

White Wine Vinegar

1 tbsp

Smoked Paprika-Garlic Blend

6 g

Oil

2.5 tbsp

Sugar

0.5 tsp

Pepper

0.25 tsp

Salt

0.25 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Remove brown spots from potatoes, then cut into 1/2-inch pieces.
To an unlined baking sheet, toss together potatoes, half the Smoked Paprika-Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 16-18 min, flipping halfway through, until tender and golden.

Meanwhile, heat a small pot over medium.
When the pot is hot, add blueberry jam. Cook for 1-2 min, stirring constantly, until jam starts to melt.
Add half the vinegar and BBQ sauce. Cook for 1-2 min, stirring often, until sauce is smooth and jam has fully melted.
Season with salt and pepper.
Remove from heat, then set aside.

Heat a large non-stick pan over medium-high.
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 remaining Smoked Paprika-Garlic Blend.
When the pan is hot, add 1/2 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
Pan-fry for 1-2 min per side, until golden.

To a parchment-lined baking sheet, transfer tofu.
Roast in the top of the oven 6-8 min, until golden.

When tofu and potatoes are almost done, to a large bowl, add remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk until sugar dissolves.

Add spring mix to the bowl with vinaigrette, then toss to coat.
Thinly slice tofu.
Divide tofu, roasted potatoes and salad between plates.
Spoon blueberry-BBQ sauce over tofu.
Sprinkle salad topping mix over salad.

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.