Pepper Jack BBQ Tofu Subs
with Pickled Veggies, Potato Wedges & Garlic Lime Mayo
- Milk
- Soy
- Eggs
- Wheat
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.
Ingredients
1 unit
Veggie Stock Concentrate
4 tablespoon
BBQ Sauce
1 tablespoon
Cornstarch
1 unit
Red Onion
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Tofu
(Contains: Soy)
1 unit
Jalapeño
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 clove
Garlic
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
12 ounce
Russet Potato
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The BBQ-glazed tofu with pickled onion and jalapeño delivered bold, tangy-sweet flavor that surprised even tofu skeptics 🎉. The garlic-lime mayo was a standout dipping sauce for the potato wedges.
- Ease of prep: The recipe involves several components and a fair amount of dishes, so expect more hands-on time than a typical weeknight meal.
- Suggestions: Season the tofu generously with salt before coating in cornstarch, or consider marinating it ahead of time for deeper flavor. A thinner, softer bread would make the sandwich easier to eat — the thick baguette was hard to bite through for some.
- Portions: Several customers received only one potato for two servings; the wedges are a highlight, so a second potato would make the meal more satisfying.
Reviews from our home cooks
The final result was pretty good, but the cooking process had some issues. There wasn't enough corn starch to coat the tofu pieces, and just two servings didn't fit in our large pan. The amount of pickled veggies was too much for the sandwiches, and the specified lime juice wasn't enough liquid, so I added some of our own lemon juice and some water.
This was absolutely delicious!!! I tried Tofu once before and hated it. This recipe made me want to eat more tofu. It cooked perfectly crispy and absorbed the delicious spiced sauce. I will be ordering again!!!!
Was perfect! Loved the change-up from the frequent mushrooms hoagies. The tang from the BBQ and the pickled veggies made me crave this the whole next day.
LOVE this bread! I'd buy it all on its own! This was our first time cooking tofu and we both loved it! And the mayo sauce is delish! I'm saving any extra of it (if there is any ha) for other sandwiches. Loved this one!
I love asian food, but so nice to see a tofu recipe outside of the asian flavors - an absolute winner. Highly recommend
This one was amazing! It took a little extra time and work, but the flavors, textures and spice were totally worth it.
By far, one of my favorite recipes. The onion/jalapeño combination was outstanding!
Really delicious. The tofu should be cut slimmer and then stacked to make it take on the sauce more
This is one of my favorite Hello Fresh meals! It has a great taste and the tofu is a great texture.
Loved this meal! This was a menu item that we would not typically make on our own so we decided to try it, and it was AMAZING. We now will try new items all of the time and try items we typically wouldn't.
