Tofu with Almond Butter BBQ Sauce

with Charred Broccoli & Nugget Potatoes

Moderate | 30 min

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Contains: Almonds, Soy, and Sulphites.

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

What We'll Send

Sliced Raw Almonds
Almond Butter
Apple Cider Vinegar
Brown Sugar
Chili Powder
Yukon Gold Nugget Potatoes
Organic Pressed Tofu
Spice blend
Onion Powder
Spice Blend
Paprika, Roasted Garlic Powder, Ground Ancho Powder
Tomato Sauce Blend
GF Soy Sauce, Tomato Paste
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 890
Fat 40g
Protein 54g
Carbohydrates 86g

Cooking Directions


Begin Vegetables
- Heat oven to 425°F.
- Line a baking sheet with foil.
- Wash potatoes and cut into 1 inch pieces.
- Toss potatoes and broccoli onto baking sheet with 2 tbsp. olive oil and chili powder.
- Season to taste with salt and pepper.
- Roast for 18–20 minutes until crispy and tender.


Begin Tofu
- Heat 1 tbsp. oil in a large non-stick skillet over medium heat.
- Pat dry tofu with paper towel.
- Cut tofu pieces in half like a bun, and cut each in half diagonally creating smaller 1/2 inch thick triangles.
- Once hot, add tofu and cook for 8–10 minutes, flipping halfway through, until crisp and golden.


Prepare Ingredients
- Meanwhile, wash lime and cilantro.
- Zest and cut lime in half.
- Pick and finely chop cilantro leaves.


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 heat and add spice blend, 1/2 cup water, tomato sauce blend, brown sugar, and apple cider vinegar to taste.
- Season to taste with salt and pepper and whisk well to combine.
- Cook sauce for 4–5 minutes until bubbling and has reduced in volume by about half.
- Remove skillet from heat and whisk in almond butter.
- Add tofu back into sauce and toss well.


- Divide vegetables and tofu onto serving plates.
- Season vegetables to taste with lime zest and lime juice.
- Garnish everything with cilantro and sprinkle almonds over tofu.
- Enjoy!

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