BBQ Tofu Subs with Pickled Veggies, Potato Wedges &Amp; Garlic Lime Mayo

Get ready for a flavor-packed vegetarian sandwich that’s anything but boring. Crispy pan-fried tofu cubes are glazed in a tangy citrus BBQ sauce, then topped with spicy pepper jack cheese that melts into gooey perfection. Pile it all onto a toasted baguette and finish with crunchy quick-pickled red onion and jalapeño for a bright, tangy kick.

On the side, enjoy crispy roasted potato wedges seasoned simply with salt and pepper and a creamy garlic lime mayo for dipping. This hearty meal comes together in under an hour and is sure to satisfy even the biggest appetites.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

12 ounce Russet PotatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch thick wedges. Toss with 1 tsp oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, prepare pickled veggies: Thinly slice half the red onion and the jalapeño (remove seeds for less heat). In a small bowl, combine ¼ cup water, 1 tsp sugar and a pinch of salt. Add onion and jalapeño; set aside to quick-pickle.
3. Drain tofu and pat dry with paper towels. Cut into ½-inch cubes. In a shallow bowl, mix cornstarch with a pinch of salt and pepper. Toss tofu cubes in cornstarch mixture until coated.
4. Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 5-7 minutes.
5. In a small bowl, whisk together BBQ sauce, veggie stock concentrate and ketchup. Pour over tofu in the skillet. Stir to coat and cook for 1 minute until glaze thickens. Sprinkle pepper jack cheese over tofu; cover skillet and let cheese melt, about 1 minute.
6. Meanwhile, cut baguettes in half lengthwise and toast in oven or toaster until lightly golden. For garlic lime mayo: mince garlic clove; mix with mayonnaise and juice of half the lime.
7. To assemble subs: spread garlic lime mayo on toasted baguette halves. Pile BBQ tofu with melted cheese on bottom halves. Top with pickled onion and jalapeño (drain excess liquid). Close sandwiches and serve with potato wedges and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute pepper jack with Monterey Jack, cheddar or a dairy-free cheese if needed.

Can I make the pickled veggies ahead of time?

Absolutely! The pickled onions and jalapeños can be made up to a day in advance and stored in the fridge.

How do I reheat leftovers?

Reheat the tofu and potato wedges in a 350°F oven for about 5-10 minutes to restore crispness. Assemble the sub fresh with the pickled veggies.