Pepper Jack BBQ Tofu Subs

🥘 Ingredients

• bbq sauce
  2 tbsp
• black pepper
  ¼ tsp
• cooking oil
  2 tbsp
• cornstarch
  1 tbsp
• demi-baguette
  1 unit
• garlic
  1 clove
• jalapeño
  1 unit
• ketchup
  1 tbsp
• lime
  1 unit
• mayonnaise
  2 tbsp
• pepper jack cheese
  1 c
• red onion
  1 unit
• russet potato
  1 unit
• salt
  ½ tsp
• sugar
  1 tsp
• tofu
  14 oz
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust oven rack to top position and preheat to 425 degrees. Wash and dry produce. Cut russet potato into ½-inch-thick wedges. Halve, peel, and thinly slice half the red onion . Halve jalapeño lengthwise, remove ribs and seeds for less heat, then thinly slice into half-moons. Zest and quarter lime . Mince garlic .

   russet potato: 1 unit, red onion: 1 unit, jalapeño: 1 unit, lime: 1 unit, garlic: 1 clove
2. 

   2

   Toss potato wedges on a baking sheet with cooking oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   cooking oil: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a small bowl , combine sliced onion, jalapeño, juice from half the lime, ¼ tsp sugar , 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 , veggie stock concentrate , juice from one lime wedge, and ¼ cup water. In a third small bowl , combine minced garlic, mayonnaise , juice from one lime wedge, a pinch of lime zest, and a pinch of salt and pepper to taste.

   sugar: 1 tsp, bbq sauce: 2 tbsp, ketchup: 1 tbsp, veggie stock concentrate: 1 unit, mayonnaise: 2 tbsp
4. 

   4

   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 pan over medium-high heat. Add tofu and cook until golden brown and crispy, 3-4 minutes per side ⏱️ 3 minutes . (Work in batches if needed.)

   tofu: 14 oz, cornstarch: 1 tbsp
5. 

   5

   Add BBQ sauce mixture to pan with tofu. Cook, stirring, until tofu is coated and sauce is thickened ⏱️ 1 minutes . Remove pan from heat; sprinkle pepper jack cheese over tofu and cover with a lid. Set aside until ready to serve.

   pepper jack cheese: 1 c
6. 

   6

   Cut demi-baguette in half lengthwise. Toast until golden brown. (Place on 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.

   demi-baguette: 1 unit
7. 

   7

   Divide sandwiches between plates. Serve with potato wedges and garlic-lime mayo for dipping.