Chili-Garlic and Honey Tofu Wraps
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Chili-Garlic and Honey Tofu Wraps

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.

Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (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) • 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • Cornstarch • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.

Tags:
Veggie
New
Low CO2
Spicy
Allergens:
Soy
Sulphites
Wheat
Mustard
Egg
Milk

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.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories1260 kcal
Fat75 g
Saturated Fat11 g
Carbohydrate108 g
Sugar19 g
Dietary Fiber9 g
Protein33 g
Cholesterol55 mg
Sodium1870 mg
Trans Fat0.3 g
Potassium1600 mg
Calcium800 mg
Iron8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Large Bowl
Medium Bowl
Small Bowl
Large Non-Stick Pan

Cooking Steps

Prep and roast potatoes
1
  • 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.)
Finish prep
2
  • 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.
Make slaw and sauces
3
  • 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.)
Prep and fry tofu
4
  • 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.
Warm tortillas and assemble wraps
5
  • 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.
Finish and serve
6
  • Divide wraps and wedges between plates.
  • Serve remaining ranch sauce alongside for dipping.