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Buffalo-Tossed Tofu Sandwiches
with Ranch and Sweet Potato Wedges
Buttery Buffalo tofu gets sandwiched between toasty brioche and slathered in ranch in tonight's pub grub-inspired recipe. A side of sweet potato wedges brings the dish together!
Ingredients: Sweet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Roma tomatoes • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Green onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Honey.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Tree nuts, Sesame, Soy)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
2 unit(s)
Sweet Potato
1 unit(s)
Honey
28 g
Spring Mix
1 unit(s)
Tomato
4 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
2 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut tomato into 1/4-inch slices.
- Thinly slice green onions.
- In a small bowl, stir together green onions and ranch dressing.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1/2-inch slices. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, then tofu.
- Cook for 2-3 min per side, until golden.
- Add half the hot sauce (use all for 4 servings) and honey.
- Cook for 30 sec, flipping to coat, until sauce thickens slightly.
- Meanwhile, halve buns.
- On an unlined baking sheet, arrange buns cut-side up.
- Toast in the bottom of the oven for 5-6 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- Spread 2 tbsp ranch over buns.
- Stack spring mix, tomatoes and Buffalo tofu on bottom buns. Close with top buns.
- Divide sandwiches and sweet potato wedges between plates.
- Serve remaining ranch alongside for dipping.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1/2-inch slices. Season with salt and pepper.
When the pan is hot, add 2 tbsp (4 tbsp) butter, then tofu. Cook for 2-3 min per side, until golden. Follow the rest of the recipe as written.