BBQ-Jerk Tofu and Pineapple Wraps
with Sweet Slaw and Fresh Greens- Soy
- Sulphites
- Wheat
- Egg
- Mustard
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Crustaceans
- Fish
- Gluten
- Mustard
- Tree nuts
- Sesame
- Sulphites
- Egg
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
1 unit(s)
Tofu
( )
6 unit(s)
Flour Tortillas
( )
170 g
Coleslaw Cabbage Mix
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
( )
2 tbsp
BBQ Sauce
( )
2 tbsp
Jerk Sauce
()
1 tbsp
Seasoned Rice Vinegar
()
56 g
Spring Mix
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Wash and dry all produce.
- Drain pineapple, reserving juice.
- Thinly slice green onions.
- Quarter cucumber lengthwise. Cut into 1/4-inch-thick quarter-moons. Season with salt and pepper.
- To a large bowl, add coleslaw cabbage mix, mayo, vinegar, half the green onions and 1 tbsp (2 tbsp) reserved pineapple juice. Season with salt and pepper. Stir to coat.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels, then cut into 1/4-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) Cook for 4-6 min, stirring often, until tofu is golden.
- Add pineapple. Cook for 1-2 min, stirring often, until fragrant.
- Remove from heat. Stir in jerk sauce and half the BBQ sauce (use all for 4 servings), until coated.
- Arrange tortillas on a clean surface.
- Top with spring mix, some of the coleslaw, cucumbers and BBQ-jerk tofu.
- Sprinkle remaining green onions over top.
- Flavor: Many enjoyed the mix of sweet, spicy, and tangy flavors, though some found the BBQ sauce overpowering.
- Ease of prep: Customers praised this as one of the easiest meals to prepare, with quick assembly and minimal cooking.
- Suggestions: Consider marinating the tofu for better flavor absorption; try using jerk sauce alone on tofu and drizzling BBQ sauce on top.
- Portions: Some found there was too much filling for the tortillas; consider serving extra veggies as a side salad.
- Texture: The slaw can make tortillas soggy; drain well before assembling or serve components separately for crispier wraps.
