BBQ Tofu Sandwiches
with Potato Coins and Chive Ranch
Enjoy BBQ cookout flavours in a speedy tofu sammie! Cutting the potatoes into no-fuss coins makes this recipe extra quick.
Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
56 g
Spring Mix
7 g
Chives
4 tbsp
BBQ Sauce
(Contains Mustard May contain Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
6 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
½ tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
¾ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (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 for 18-22 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. 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.
- To another parchment-lined baking sheet, add tofu, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast tofu in the top of the oven for 6-8 min, until golden.
- Meanwhile, thinly slice chives.
- To a small bowl, add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.
- Halve buns.
- In a small microwavable bowl (or small pan over low heat), melt 1 tbsp (2 tbsp) butter.
- Brush melted butter onto cut-sides of buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- To a large bowl, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spring mix and remaining chives, then toss to combine.
- In a medium microwaveable bowl (or small pan over low heat), warm BBQ sauce.
- Slice tofu.
- To the bowl with BBQ sauce, add tofu, then toss to coat.
- Spread some chive ranch on top buns. Stack BBQ tofu and some salad on bottom buns. Close with top buns.
- Divide tofu sandwiches, potato coins and remaining salad between plates.
- Serve remaining chive ranch alongside for dipping.
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, decreasing roast time to 6-8 min, until golden.
Assemble sandwiches with tofu in the same way as the chicken.