Sticky-sweet barbecue tofu is a weeknight easy when you pile it on a sheet pan and serve it up with a couple of summery salads. But if you’re feeling adventurous, cut the tofu into thick planks, and fire up the grill.
Allergen Note: Contains milk, soy.
Preheat the oven to 425°F. Line a sheet pan with foil.
Cut the potatoes into halves or quarters. Pile them on the pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Arrange the potatoes on half of the pan.
Place the tofu between paper towels and press gently to remove some of the moisture. Cut the tofu into large dice. Place the tofu in a bowl, drizzle with 2 tablespoons canola oil, season with 1 tablespoon of the BBQ spice rub and ½ teaspoon salt, and toss to coat. Arrange the tofu on the other half of the pan. Roast until the tofu is crispy and golden and the potatoes are tender, stirring once toward the end of cooking, about 30 minutes.
Meanwhile, place the coleslaw mix in a bowl. Drizzle with the buttermilk dressing and the juice of ½ lemon, season to taste with salt and pepper, and toss to coat. Set aside to soften slightly, mixing once or twice before serving. Pick a handful of parsley leaves, toss the stems, and chop the leaves.
When the tofu and potatoes are ready, transfer the warm potatoes to a bowl, drizzle with the mustard-lemon vinaigrette, season with salt, and toss to coat. Fold in the chopped parsley last.
Place the tofu on plates and drizzle with the BBQ sauce. Spoon the warm potato salad and coleslaw on the side and serve warm.