Hot-Honey Tofu and Creamy Slaw Wraps
with Wedges and Garlic-Ranch Sauce
Tonight's veggie dinner features the sensational pairing of hot-honey sauce and cooling dill pickle sauces. Don't be scared to choose your own spice level, as a cooling and crispy coleslaw is there with you every bite of the way.
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)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
90 mL
Dill Pickle, sliced
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
1 unit(s)
Honey
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
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.
- Thinly slice chives.
- Drain pickles, reserving liquid, then roughly chop/ slice pickles in half pickles.
- Add pickle juice, mayo, garlic and yogurt sauce to a large bowl. Season with salt and pepper, stir to mix. Separate one third of this sauce into a small bowl. Add coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to sauce in large bowl. Stir to coat.
- Add honey and hot sauce to a medium bowl. (NOTE: Reference heat guide.)
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- 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, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer tofu to bowl with hot honey sauce. Toss to coat.
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 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 sauce alongside for dipping.