• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges. 
• Add potatoes, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) 
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven 24-26 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in middle and top racks, rotating sheets halfway through.)

• Meanwhile, trim snap peas.
• Peel, then mince or grate garlic.
• Zest, then cut half the lemon (whole lemon for 4 servings) into wedges. 
• To a small bowl, add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water, then stir to combine. 

• Heat a large non-stick pan over medium-high 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 with salt and pepper. 
• When hot, add 1 tbsp (2 tbsp) oil, then tofu. Sear 2-3 min oper side, until golden. Remove from heat. 
• Transfer to another parchment-lined baking sheet. Roast in the bottom of the oven 6-8 min, until golden.
• Carefully wipe the pan clean.

• Meanwhile, reheat the same pan over medium-high. When the pan is hot, add snap peas and 2 tbsp (4 tbsp) water. 
• Cook 2-3 min, stirring occasionally, until water evaporates. 
• Add 1 tbsp (2 tbsp) butter and half the garlic.
• Cook 1 min, stirring often, until snap peas are tender-crisp. Season with salt and pepper.
• Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. 
• Transfer snap peas to a plate. Cover to keep warm. 

• Reheat the same pan over medium. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. 
• Add remaining garlic. Cook 30 sec, stirring constantly, until fragrant. 
• Add glaze to the pan, then bring to a simmer. Once simmering, cook 1 min, stirring constantly, until thickened slightly. 
• Season with salt and pepper. 
• Add tofu to the pan, then flip to coat. 
• Remove the pan from heat.

• Divide tofu, potato wedges and snap peas between plates.
• Spoon any remaining glaze from the pan over tofu.

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 roast tofu the same way the recipe instructs you to season and roast chicken, until golden.