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
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
1 packet
BBQ Sauce
(May be present: Sesame, Eggs, Soy, Milk, Fish)
2
Garlic
400 g
Firm tofu
(Contains: Soy; May be present: Sesame, Eggs, Crustaceans)
1 sachet
All-American Spice Blend
1 packet
Plant-Based Mayo
(May be present: Sesame, Eggs, Soy, Fish)
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1.5 cup
water
1 drizzle
white wine vinegar
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 spinach leaves.
• Cut plain tofu (see ingredients) into 2cm
chunks.
• 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.
• Return frying pan to medium-high heat with a
generous drizzle of olive oil. Cook tofu, tossing
occasionally, until browned, 4-5 minutes.
• Add All-American spice blend and cook, turning
to coat until fragrant, 1 minute.
• Remove from heat, then add BBQ sauce,
sriracha and a splash of water. Toss to coat.
TIP: Sriracha is slightly spicy, use less if you're
sensitive to heat
• Meanwhile, add tomato, spinach and a drizzle
of white wine vinegar and olive oil to the
charred corn.
• Season to taste with salt and pepper 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!
