BBQ Tofu with Smashed Potatoes and Roasted Broccolini

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BBQ is one of my favorite things and I had a craving for smashed potatoes so here we are. Smashed potatoes are great because they are the best of both worlds. Crispy on the outside like a fry and soft on the inside like mashed potatoes. These are also great topped with guacamole or loaded with vegan bacon, sour cream, and chives. I might make a spread of these for a future recipe.

Even though this recipe takes some time and patience, it’s a really easy meal to make and totally worth it. You can make whatever BBQ sauce you want for this; I usually use Trader Joe’s Carolina BBQ sauce but this time I switched it out with their Kansas City sauce, and it is just as tasty.

Switch out whatever veggie you want to roast with this, they will all be tasty. I have done carrots, brussels sprouts, asparagus, regular broccoli, and green beans before and they are all great with this.

Thanks for reading,

Jessica

BBQ Tofu with Smashed Potatoes and Roasted Broccolini

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Yield: 4-5

Author: Jessica Morton

Prep time: 30 MinCook time: 55 MinInactive time: 2 HourTotal time: 3 H & 25 M

Ingredients

• 2 Blocks of High Protein super firm organic tofu (I use TJ’s)
• 1 jar Trader Joe’s Kansas City BBQ sauce (sub out whatever BBQ sauce you have)
• 1 bag TJ’s Teeny Tiny potatoes
• 2 packs organic broccolini (sub broccoli if that’s all you have)
• 4 TBSP garlic, minced
• ¼ cup grated parmesan (I love Violife block of parm and I grate it. This is for garnish on the potatoes and broccolini)
• 2 TBSP chopped chives (garnish for potatoes)
• 3 TBSP olive oil (drizzle on potatoes and broccolini)
• 1 TBSP Herbes de Provence
• 2 TBSP lemon juice
• 2 TBSP Nutritional Yeast
• 1 TBSP Trader Joe’s Cuban Citrus seasoning
• 1 TSP TJ’s 21 Seasoning Salute
• 1 TSP garlic salt
• Salt and pepper to taste

Instructions

1. Press tofu to take all the water out of it using a press or a stack of books and dish towels. Google “pressing tofu” if you need instructions on how to do it.
2. Slice each block in half short ways, than cut each slab into three equal pieces. You should end up with 12 equal slices. Place each slice into a baking dish or container you can cover and put in the fridge. Cover each piece with BBQ sauce, turning them over to make sure they are fully coated.
3. Cover and place in the fridge for at least two hours, if not overnight.
4. Preheat oven to 390 degrees Fahrenheit when ready to start making the meal.
5. Wash the potatoes and soft boil them until you can start to put a fork into it. You don’t want to overcook them, but they need to be soft enough to smash before roasting.
6. Once potatoes are down boiling, toss in a strainer to drain and sit for five minutes. Giving the potatoes time to rest will make for a crispier potato in the end.
7. Wash and rinse broccolini and trim the ends. Toss in a bowl with 1-1 ½ tablespoons of olive oil, lemon juice, nutritional yeast, Cuban citrus seasoning, and garlic salt until fully coated. Set aside.
8. Lay the potatoes on a cookie sheet covered with a liner or parchment paper. Give each one some space so you can smash them and not run into each other. Taking a fork or the bottom of a jar, gently use pressure to smash the potatoes. You want to try and keep them somewhat together, while spreading them out some.
9. Drizzle the remaining olive oil over each potato and sprinkle the minced garlic, herbes de Provence, 21 seasoning salute, salt, and pepper. You can sprinkle the shredded parmesan on before you add them to oven if you want to, but I like to add the cheese right after they come out of the oven. Either works and they are both delish.
10. Take the marinated tofu out of the fridge and place on a lined baking sheet or glass dish. If you can put all the tofu on the same sheet as the potatoes, you can save space.
11. Place broccolini on a cookie sheet and set aside until the potatoes and tofu are almost done. They don’t take long, and you don’t want to burn them.
12. Bake both the potatoes and tofu for 35-40 minutes, then add the broccolini to the oven and don’t mess with the potatoes or tofu.
13. Cook an additional 10-15 minutes or until the broccolini is cooked and the potatoes are nice and crispy. Small potatoes take about 45 and medium take about 55 minutes. Keep that in mind when using the times listed above.
14. Garnish potatoes with chives and cheese and broccolini with cheese and lemon juice if you want.

Notes:

Leftovers are good for three or four days after and I would reheat it all in the oven or air fryer if possible. The microwave just doesn’t do the leftovers justice.

**Inactive time is minimum marinate time.

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