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Pepper Jack BBQ Tofu Subs

Pepper Jack BBQ Tofu Subs

with Pickled Veggies, Potato Wedges & Garlic Lime Mayo

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This tangy-sweet work-of-art sando makes a great vegetarian lunch or dinner idea. Think of tofu as a blank canvas, soaking up all yummy flavors that surround it. In this recipe, tender tofu cubes are dredged and pan-fried until golden, then glazed in a citrusy BBQ sauce and sprinkled with spicy pepper jack that melts tantalizingly before your eyes. Pile it into a toasted baguette and finish with tangy, crunchy quick-pickled onion and jalapeño. Served with crispy roasted potato wedges and garlic-lime mayo for dipping, this is one seriously satisfying meal.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


1 unit

Red Onion

1 unit


1 unit


1 clove


4 tablespoon

BBQ Sauce

1 unit


1 unit

Veggie Stock Concentrate

2 tablespoon



1 unit



1 tablespoon


½ cup

Pepper Jack Cheese


2 unit

Demi Baguette

(ContainsSoy, Wheat)

Not included in your delivery

4 teaspoon

Cooking Oil

¼ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1030 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate125 g
Sugar26 g
Dietary Fiber6 g
Protein25 g
Cholesterol40 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve jalapeño lengthwise and remove ribs and seeds for less heat, then thinly slice into half-moons. Zest and quarter lime (for 4, zest one lime; quarter both). Mince or grate garlic.


• 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.


• Divide sandwiches between plates. Serve with potato wedges and garlic-lime mayo for dipping.