Grilled Honey Tofu Wraps
with Potato Wedges
Classic pub flavours are all wrapped up into a delicious handheld! Tender tofu is grilled to perfection for that smoky, chargrilled flavour, then tossed in spiced honey. Creamy ranch and quick-pickled cucumbers make these wraps lip-smacking good!
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)
2 tbsp
Hot Sauce
(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)
1 unit(s)
Honey
28 g
Baby Spinach
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Russet Potato
1 tbsp
Southwest Spice Blend
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Mini Cucumber
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, half the Southwest Spice Blend and 1 tbsp oil to an unlined 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 middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Pat tofu 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.
- Add tofu, 1/2 tbsp (1 tbsp) oil and remaining Southwest Spice Blend to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
- Add cucumbers, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer cucumbers, including liquid, to a medium bowl.
- Place in the fridge to cool.
- Add tofu to the grill.
- Close lid and grill, flipping once, until tofu is grill-marked, 4-6 min per side.
- Meanwhile, wrap tortillas in foil.
- Place tortilla packet on the grill next to tofu.
- Close lid and grill, flipping once, until warmed through, 5-6 min.
- Remove tortilla packet from the grill and set aside.
- Thinly slice tofu.
- Stir together honey and hot sauce in another medium bowl. Add tofu, then toss to coat. (NOTE: Reference heat guide.)
- Divide potato wedges and tortillas between plates. Top tortillas with baby spinach, tofu, pickled cucumbers and cheese.
- Drizzle half the ranch dressing over wraps.
- Serve remaining ranch dressing alongside for dipping.
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 the same way as the turkey, until tofu is grill-marked, 4-6 min per side.
Plate tofu in the same way the recipe instructs you to plate the turkey.