BBQ Tofu with Garlicky Roasted Potatoes

Recipe from Blue Zones.

Extra-firm tofu roasted with tangy BBQ sauce alongside garlic-rubbed red skin potatoes, served with a simple balsamic-dressed green salad.

Ingredients

BBQ Tofu

• 1 block (14 oz) extra firm tofu, pressed to remove excess water
• 1/4 cup BBQ sauce

Garlicky Roasted Potatoes

• 4 red skin potatoes
• 2 cloves garlic, peeled, roasted whole
• 1 tbsp olive oil (optional)
• Salt and pepper, to taste

Side Salad

• 3 cups mixed greens
• 1 tsp balsamic vinegar
• 1 tsp olive oil (optional)

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Preheat the oven to 425°F (220°C). Drain excess water from the tofu block by pressing or squeezing it between your hands. Cut into large pieces and toss with the BBQ sauce.
2. Rinse the potatoes and remove any bad spots. Cut into 1-inch cubes and toss with half the olive oil, then sprinkle with salt and pepper. Peel the garlic cloves and leave them whole.
3. On a non-stick pan or one lined with parchment paper, arrange the tofu on one half and the potatoes with whole garlic cloves on the other. Use two pans if needed to avoid crowding.
4. Roast for 15 minutes, then flip the tofu and potatoes and roast another 15–20 minutes, until the potatoes are soft and browned and the tofu has firmed up and absorbed the sauce. Mash or rub the roasted garlic over the potatoes.
5. While everything roasts, rinse the mixed greens and dress with the remaining olive oil and balsamic vinegar. Serve the tofu and potatoes with the salad on the side.