American BBQ Tofu & Charred Corn Bowl
with Garlic Rice & Plant-Based Mayo
We’re cooking up tonight’s little tofu cubes in a lavish dark sauce. Smokey-sweet BBQ sauce and hot sriracha come together for a flavourful marinade that packs a punch. Pull it together with garlic rice and charred corn, plus a dollop of creamy mayo for a taste of decadence in a bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
1 tin
Sweetcorn
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Sriracha
(May be present: Sesame, Fish, Eggs, Soy, Almond, Milk, Wheat, Gluten)
1 packet
baby leaves
1 packet
Basmati Rice
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
2
Garlic
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
1 sachet
All-American Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, roughly chop tomato and baby leaves. • Pat plain tofu (see ingredients) dry with paper towel and cut into 2cm cubes. • Drain sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• In a second medium bowl, combine tofu and All-American spice blend. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 4-5 minutes. • Remove from heat, then add BBQ sauce, sriracha and a splash of water. Toss to coat.
• Meanwhile, add tomato, baby leaves and a drizzle of white wine vinegar and olive oil to the charred corn. • Season and toss to combine.
• Divide garlic rice between bowls. Top with American BBQ tofu and charred corn salsa. • Spoon over any remaining sauce from the pan. • Serve with plant-based mayo. Enjoy!
