• Halve potatoes lengthwise.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil (2 tbsp). Season with salt and pepper, then toss to coat.
• Arrange cut-side down.
• Roast in the bottom of the oven for 20-22 min, until tender.
  

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

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

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

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

• 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 the recipe instructs you to plate the chicken.