Seared Tofu with Almond Butter BBQ Sauce

with Chili Lime Corn & Nugget Potatoes

Moderate | 30 min

Get 2 meals free with your first order.
Free delivery. Skip any week.
Contains: Almonds, Mustard, Soy, and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Peanuts, Sesame, Shellfish, and other Tree Nuts.

What We'll Send

Yukon Gold Nugget Potatoes
Cilantro
Chili Powder
Brown Sugar
Almond Butter
Organic Pressed Tofu
Corn on the Cob
Tomato Paste
Lime
GF Soy Sauce
Apple Cider Vinegar
Vegan Mayonnaise
Spice Blend
Ground Ancho Powder, Onion Powder, Roasted Garlic Powder, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1132
Fat 65g
Protein 50g
Carbohydrates 94g

Cooking Directions

0

Tip: Do not season corn with salt until Step 6 when it is rolled in the chili salt to avoid overseasoning.

1

Begin Tofu
- Bring 2 litres salted water to a boil in a large pot.
- Pat dry tofu with paper towel.
- Cut tofu in half like a bun, and cut each square in half diagonally creating smaller triangle pieces.
- Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat.
- Once hot, add tofu and cook for 8-10 minutes, flipping halfway through, until crisp and golden.

2

Cook Corn + Potatoes
- Remove husks and silks from corn and cut in half.
- Wash potatoes.
- Once water is boiling from Step 1, add corn and potatoes and boil for 18–20 minutes or until both are tender.

3

Prepare Cilantro Mayo
- Meanwhile, wash lime and cilantro.
- Zest and cut lime in half.
- Pick and finely chop cilantro leaves.
- In a small bowl, combine vegan mayonnaise, and half of the cilantro.
- Season to taste with salt, pepper and half of the lime zest.

4

Finish Tofu
- Remove tofu from skillet and set aside on a plate.
- Carefully wipe excess oil from skillet with paper towel.
- Return skillet to medium-low heat and add spice blend, 1/2 cup water, tomato paste, soy sauce, brown sugar, and apple cider vinegar to taste.
- Season to taste with salt and pepper and whisk welll to combine.
- Cook sauce for 4-5 minutes until it has reduced in volume by about half.
- Remove skillet from heat and whisk in almond butter.
- Add tofu back into sauce and toss well.

5

Finish Potatoes
- Once potatoes and corn are tender, drain in a sieve.
- Transfer potatoes back to pot with 1 tbsp. olive oil, and salt and pepper to taste.

6

Finish Corn
- On a small plate, combine chili powder, 1/8 tsp. salt and remaining lime zest to taste. Mix well.
- Roll corn into chili salt to taste.
- Squeeze lime juice over corn to taste.

7

Serve
- Divide corn, potatoes and tofu onto serving plates.
- Serve with a side of cilantro mayo.
- Garnish with remaining cilantro.
- Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing

AS SEEN ON