Smokey BBQ Tofu & Corn
with All-American Sweet Potato Fries & Slaw
The secret to tasty tofu lies in the marinade and the cooking method, and we've got you covered for both. Complete with juicy corn, crisp sweet potato fries, pickled cucumbers and creamy slaw, this dish is a plant-based party on a plate.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 cob
corn
1
cucumber
1 bag
coriander
1 bag
slaw mix
1 sachet
All-American spice blend
1 packet
Smokey BBQ Tofu
(Contains Gluten, Soy;)
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
15 g
plant-based butter (for the sauce)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into fries. Cut corn in half. • Spread fries and corn on an oven tray lined with baking paper. Sprinkle with the all-American spice blend, drizzle with olive oil, season with a pinch of salt and toss to coat. • Bake until tender, 25-30 minutes.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, add the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid. • Add enough water to just cover the cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
TIP: Toss the cucumber occasionally to coat in the pickling liquid.
• When the fries and corn have 10 minutes remaining, heat a large frying pan with a drizzle of olive oil over a medium-high heat. • Cook tofu, turning occasionally, until golden, 3-4 minutes. • Roughly chop coriander. In a large bowl, combine coriander, slaw mix, 1/2 the plant-based smokey aioli and a splash of pickling liquid. Toss to combine. Season to taste.
• Spread each corn cob with plant-based butter. Season. • Drain pickled cucumber. • Divide smokey BBQ tofu, corn, all-American sweet potato fries and slaw between plates. Serve with pickled cucumber and remaining aioli.
