Smoky Chipotle Tofu Sandos
with Mini Potato Coins
Tender tofu coated in Southwest spices and slathered with smoky chipotle sauce will have you screaming with delight! But don't fret — our chipotle sauce is more smoky than spicy!
Ingredients: Red potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cornstarch • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
6 g
Southwest Spice Blend
(Contains: Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy, May contain traces of allergens)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
2 unit(s)
Artisan Bun
(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)
28 g
Spring Mix
90 mL
Dill Pickle, sliced
4 tbsp
Chipotle Sauce
(Contains: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk, May contain traces of allergens, Egg, Milk, Mustard, Soy)
350 g
Red Potato
Not included in your delivery
0.31 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the bottom of the oven for 20-22 min, flipping halfway through, until tender and golden.
- Meanwhile, drain pickles. Pat dry with paper towels.
- Heat a large non-stick pan over medium.
- While the pan heats, 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.
- To a large bowl, add tofu and 1/2 tbsp (1 tbsp) oil. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.
- When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan. Cook tofu in 2 batches, using 1 tbsp oil per batch.)
- Cook tofu 2-3 min per side, until golden.
- Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.
- On an unlined baking sheet, arrange buns, cut-side up.
- Toast in the top of the oven for 4-5 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Stack tofu on bottom buns, then drizzle some chipotle sauce over tofu.
- Stack pickles and spring mix on top, then close with top buns.
- Divide sandos and potato coins between plates.
- Serve with any remaining pickles and chipotle sauce 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 the same way the recipe instructs you to season chicken.
Pan fry tofu 2-3 min per side, until golden. Plate tofu in the same way the recipe instructs you to plate the chicken.
