Hot-Honey Tofu and Creamy Slaw Wraps
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Hot-Honey Tofu and Creamy Slaw Wraps

Hot-Honey Tofu and Creamy Slaw Wraps

with Wedges and Garlic-Ranch Sauce

Tonight's veggie dinner features the sensational pairing of hot-honey sauce and cooling dill pickle sauces. Don't be scared to choose your own spice level, as a cooling and crispy coleslaw is there with you every bite of the way.


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


serving amount

1 unit(s)


(Contains Soy)

6 unit(s)

Flour Tortillas

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

2 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

90 mL

Dill Pickle, sliced

8 tbsp


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

3 tbsp

Yogurt Sauce

(Contains Milk)

2 tbsp

Hot Sauce

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

1 unit(s)


1 tbsp


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

1 tsp

Dill-Garlic Spice Blend

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

1 unit(s)

Garlic, cloves


Nutrition Values

Calories1090 kcal
Fat58 g
Saturated Fat9 g
Carbohydrate111 g
Sugar17 g
Dietary Fiber8 g
Protein33 g
Cholesterol50 mg
Sodium2090 mg
Trans Fat0.2 g
Potassium1500 mg
Calcium950 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.


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


  • 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.)
  • Peel, then mince or grate garlic.
  • Thinly slice chives.
  • Drain pickles, reserving liquid, then roughly chop/ slice pickles in half pickles.
  • Add pickle juice, mayo, garlic and yogurt sauce to a large bowl. Season with salt and pepper, stir to mix. Separate one third of this sauce into a small bowl. Add coleslaw cabbage mix and 1/2 tsp (1 tsp) sugar to sauce in large bowl. Stir to coat.
  • Add honey and hot sauce to a medium bowl. (NOTE: Reference heat guide.)
  • Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
  • 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, 7-8 min. (NOTE: Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer tofu to bowl with hot honey sauce. Toss to coat.
  • Wrap tortillas in paper towels.
  • Microwave until tortillas are warm and flexible, 1 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.
  • Divide wraps and wedges between plates.
  • Serve remaining sauce alongside for dipping.