BBQ Tofu with Potato Wedges

Instructions

1. 1

   Preheat the conventional oven to 220°C/425°F with racks in the upper-middle and lower-middle positions. Line two large rimmed baking trays with baking parchment rated for this temperature. Choose a barbecue sauce labeled vegan. Drain the tofu, wrap it in a clean kitchen towel and gently press under a plate for 10 minutes. Meanwhile, scrub the potatoes and cut into wedges about 2.5 cm thick at their widest edge.

2. 2

   Thinly slice the cabbage and cut the carrot into fine matchsticks using a knife. In a large bowl, whisk together the vinegar, sugar, 15 ml vegetable oil and 1/4 tsp salt. Toss in the cabbage and carrot, then refrigerate the slaw until serving.

3. 3

   Toss the potato wedges on one tray with 30 ml vegetable oil, the paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer with a cut side down. Roast on the upper-middle rack for 15 minutes.

4. 4

   While the potatoes begin roasting, cut the pressed tofu into 2.5 cm cubes. Toss gently in a bowl with the remaining 15 ml vegetable oil, then add the cornstarch, remaining 1/4 tsp salt and remaining 1/4 tsp black pepper. Toss to coat and spread on the second tray. After the potatoes have roasted for 15 minutes, add the tofu tray to the lower-middle rack and roast both trays for 15 minutes at 220°C/425°F.

5. 5

   Turn the wedges and tofu with a spatula. Swap the trays between racks and rotate them front to back. Roast for another 10 minutes at the same temperature.

6. 6

   Gently turn the tofu in the barbecue sauce on its tray, spreading it out again. Return it to the oven and roast both trays for a final 10 minutes, until the sauce is sticky, the potatoes are golden and easily pierced with a knife, and the tofu reaches 74°C/165°F in the center when checked with a food thermometer. The potatoes roast for 50 minutes total and the tofu for 35 minutes. Toss the slaw again and divide it, the tofu and the wedges evenly among four plates.