Honey-Garlic Tofu Wraps
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Honey-Garlic Tofu Wraps

Honey-Garlic Tofu Wraps

with Potato Wedges and Ranch

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 bursting with classic honey-garlic flavour?! These tofu wraps are sure to be a hit with the whole family.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(Contains Soy)

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

28 g

Spring Mix

1 unit(s)


2 unit(s)

Russet Potato

1 tbsp

BBQ Seasoning

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

4 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

7 g


Not included in your delivery

0.19 tsp


2 tbsp


0.06 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1110 kcal
Fat51 g
Saturated Fat13 g
Carbohydrate131 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.


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


Roast potato wedges
  • 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.
  • Thinly slice chives.
  • Stir together chives, 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.) Using a fork, poke tofu all over.
  • Add tofu to flour mixture, then toss to coat.
Cook tofu
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. 
  • Pan fry until golden, 2-3 min per side.
  • Transfer tofu to a plate, then cover to keep warm.
  • Carefully wipe the pan clean with paper towels.
Warm tortillas
  • 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!)
Make honey-garlic sauce
  • 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.
Finish and serve
  • Thinly slice tofu, then add to the pan with honey-garlic sauce. Toss to coat.
  • Divide tortillas and potato wedges between plates. 
  • Top tortillas with half the ranch mixture, spring mix, tomatoes, then tofu.
  • Spoon any remaining honey-garlic sauce from the pan over top.
  • Serve remaining ranch mixture alongside for dipping.