something tofu
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya)
6 pièce(s)
Tortillas de farine
(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)
2 pièce(s)
Pomme de terre Russet
170 g
Mélange pour salade de chou
90 ml
Cornichon à l'aneth, en tranches
8 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
3 cs
Sauce au yogourt
(Contient Lait)
2 cs
Sauce piquante
(Peut contenir Crustacés, Moutarde, Soya, Lait, Sésame, Blé, Poisson, Oeuf, Sulfites)
1 pièce(s)
Miel
1 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
1 cc
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
1 pièce(s)
Gousses d'ail
Informations nutritionnelles
Ustensiles
Instructions
- 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.