Maple syrup and whole grain mustard are the ultimate Canadian duo! These local ingredients shine in a sweet-salty glaze for grilled tofu.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Red Onion
1 unit(s)
Mini Cucumber
113 g
Baby Spinach
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Maple Syrup
2 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the turkey. Grill tofu, flipping once, until grill-marked, 4-5 min per side. Follow the rest of the recipe as written.