• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a large bowl, add potatoes, half the Applewood Smoke Spice 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 Applewood Smoke Spice 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.