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 clove
Garlic
1 unit
Jalapeño
1 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
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.
