Tofu à la sauce BBQ aux bleuets

Végétarien

avec pommes de terre rôties et salade d’épinards

6 min

Difficulté: 2/3

Canadienne

Parfois, la vie nous surprend avec des mélanges inattendus et délicieux comme la confiture de bleuets et la sauce BBQ. Cette combinaison apporte une touche spéciale à ce plat de tofu classique, délicieusement accompagné de pommes de terre rôties et d’une salade printanière. Ingrédients: Pomme de terre à chair jaune • Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Confiture de bleuets (sucre/glucose-fructose, bleuets, eau, pectine de fruits, acide citrique, mono- et diglycérides) • Garniture de salade (canneberges, huile de tournesol, sucre de canne, graines de tournesol grillées, noix de soya salées grillées, graines de pepitas, huile de soya et/ou de canola) (soya) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Mélange paprika fumé et ail (paprika fumé, poudre d'ail, dioxyde de silicium) (sulfites).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grand bol

Grande poêle antiadhésive

Fouet

Tags

30-min-or-less

Végétarien

Ingrédients

Tofu

1 unit(s)

Pommes de terre à chair jaune

350 g

Mélange printanier

56 g

Garniture de salade

28 g

Sauce BBQ

4 tbsp

Confiture de bleuets

2 unit(s)

Vinaigre de vin blanc

1 tbsp

Mélange paprika fumé et ail

6 g

Huile

2.5 tbsp

Sucre

0.5 tsp

Poivre

0.25 tsp

Sel

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.