Honey-Garlic Tofu Wraps

Name: Honey-Garlic Tofu Wraps with Potato Wedges and Ranch
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 unit(s) Tofu; 2 tbsp All-Purpose Flour; 1 tsp Garlic Salt; 4 tbsp Honey-Garlic Sauce; 6 unit(s) Flour Tortillas; 28 g Spring Mix; 1 unit(s) Tomato; 2 unit(s) Russet Potato; 1 tbsp BBQ Seasoning; 4 tbsp Ranch Dressing; 0.19 tsp Pepper*; 2 tbsp Oil*; 0.06 tsp Salt*; 2 tbsp Unsalted Butter*

with Potato Wedges and Ranch

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This is pub food at its finest, made in the comfort of your own home! And what better way to get some extra veggies into dinner than by putting them in a wrap that's bursting with tofu and classic honey-garlic flavour?! These wraps are sure to be a hit with the whole family.

Tags:

Veggie

•Quick

Allergens:

Soja

•Hvede

•Schwefeldioxide und Sulfite

•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 Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

2 tbsp

All-Purpose Flour

1 tsp

Garlic Salt

4 tbsp

Honey-Garlic Sauce

6 unit(s)

Flour Tortillas

28 g

Spring Mix

1 unit(s)

Tomato

2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

4 tbsp

Ranch Dressing

Not included in your delivery

0.19 tsp

Pepper*

2 tbsp

Oil*

0.06 tsp

Salt*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories1110 kcal

Fat51 g

Saturated Fat13 g

Carbohydrate130 g

Sugar29 g

Dietary Fiber7 g

Protein32 g

Cholesterol40 mg

Sodium1870 mg

Trans Fat1 g

Potassium1500 mg

Calcium750 mg

Iron8.5 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

•Medium Bowl

•Small Bowl

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

Cut potatoes into 1/2-inch wedges.
Add potatoes 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 BBQ Seasoning, 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 tomato into 1/4-inch pieces.
Stir together ranch dressing and 1/8 tsp (1/4 tsp) pepper in a small bowl. Set aside.
Combine flour and half the garlic salt (use all for 4 ppl) in a medium bowl.
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.)
Add tofu to flour mixture, then toss to coat.

Heat a large non-stick pan over medium heat.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
Cook until golden-brown, 2-3 min per side.
Transfer tofu to a plate, then cover to keep warm.
Carefully wipe the pan clean.

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 tortillas!)

Meanwhile, reheat the same pan (from step 3) over medium-low.
When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl until melted.
Remove the pan from heat, then add honey-garlic sauce. Stir until combined.

Thinly slice tofu, then add to the pan with honey-garlic sauce. Toss to coat.
Divide tortillas and potato wedges between plates.
Spread half the ranch mixture over tortillas. Top with spring mix, tomatoes and tofu.
Spoon any remaining honey-garlic sauce from the pan over top.
Serve remaining ranch mixture alongside for dipping.