Tofu and Sauce:
1. Drain and press the water out of the tofu. Place between 2 baking sheets and weight it down with something heavy to press the water out.
2. Make sauce: 3 bottles BBQ sauce, 2 chopped green onions and 1/4 cup lemon juice.
3. Put tofu and sauce in Pyrex dish and bake 20-ish minutes in preheated oven.
The Potato Salad:
4. Boil potatoes in water to cover until potatoes are fork tender (about 15-20 min). Drain and cool for 20-30 min.
5. Peel (optional) potatoes and cut into 1" pieces.
7. Combine potatoes, green onions, walnuts, parsley and blue cheese in large mixing bowl.
8. Stir together sour cream, mayo, sugar, milk, mustard, thyme and salt and pepper to taste and pour over potatoes. Toss gently to coat.
9. Cover and refrigerate at least 2 hours before serving.