Chili-Garlic and Honey Tofu Wraps
with Wedges and Creamy Dill Pickle Slaw
Tonight's veggie dinner features the sensational pairing of hot-honey sauce and cooling dill pickle flavours. Don't be scared to choose your own spice level, as you've got crispy coleslaw in every bite.
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)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
90 mL
Dill Pickle, sliced
8 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Honey
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
1 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 22-26 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Peel, then mince or grate garlic.
- Drain pickles, reserving liquid, then roughly chop.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Add pickle juice, mayo, garlic and yogurt sauce to a large bowl. Season with salt and pepper, stir to mix. Separate half of this sauce into a small bowl. This is your ranch sauce.
- Add coleslaw cabbage mix and 1/4 tsp (1/2 tsp) sugar to remaining sauce in large bowl. Stir to coat.
- Add chili-garlic sauce and honey to a medium bowl. (NOTE: Reference heat guide.)
- Add cornstarch, tofu and remaining Dill-Garlic Spice Blend to a zip-top bag. Toss to coat.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry, turning occasionally, until golden-brown, 5-7 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch.) Transfer tofu to bowl with chili-garlic honey sauce. Toss to coat.
- Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Arrange tortillas on a clean surface.
- Divide slaw between tortillas.
- Top with tofu and pickles.
- Divide wraps and wedges between plates.
- Serve remaining ranch sauce alongside for dipping.