Pepper Jack BBQ Tofu Subs

• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a small microwave-safe bowl, combine sliced onion, jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until bright pink, 30 seconds. Set aside to pickle, tossing occasionally. • In a separate small bowl, combine BBQ sauce, ketchup, stock concentrate, juice from one lime wedge (two wedges for 4), and ¼ cup water (½ cup for 4). • In a third small bowl, combine garlic, mayonnaise, juice from one lime wedge (two wedges for 4), a pinch of lime zest, and a pinch of salt and pepper to taste.

• Pat tofu dry with paper towels; slice crosswise into ¼-inch-thick planks. Coat tofu all over with cornstarch and season generously with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook until golden brown and crispy, 3-4 minutes per side. (You may need to work in batches for 4 servings.)

• Add BBQ sauce mixture to pan with tofu. Cook, stirring, until tofu is coated and sauce is thickened, 1-2 minutes. • Remove pan from heat; sprinkle pepper jack over tofu and cover with lid. Set aside until ready to serve.

• Cut baguettes in half lengthwise. Toast until golden brown. TIP: Place on a baking sheet or toast directly on oven rack. Brush cut sides with melted butter first for extra richness. • Fill baguettes with cheesy BBQ tofu (spooning any remaining sauce from pan over top) and as much pickled onion and jalapeño (draining first) as you like.