with Creamy and Crunchy Cabbage-Apple Slaw
Ingredients: Chicken tenders • Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Gala apple • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red cabbage • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard).
Allergens
Utensils
Tags
Tofu
1 unit
Sandwich Bun
2 unit
Gala Apple
1 unit
Red Cabbage, shredded
56 g
Dill Pickle, sliced
90 mL
BBQ Sauce
4 tbsp
Mayonnaise
4 tbsp
Applewood Smoke Spice
7 g
Whole Grain Mustard
1 tbsp
Honey
0.5 unit
Chicken Breast Tenders
320 g
Pepper
0.125 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
Sugar
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Pat tofu dry with paper towels, then on a parchment-lined baking sheet, crumble into pea-sized pieces.
- Sprinkle with 1 1/2 tbsp (3 tbsp) oil and Applewood Smoke Spice. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven for 17-20 min, stirring halfway through, until golden.
- When tofu is done, transfer to a large bowl. Add BBQ sauce, then toss to coat.
- Meanwhile, core, then cut apple into 1/4-inch matchsticks.
- Over a small bowl, drain pickles.
- To the bowl with the pickle brine, add 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) mayo. Season with pepper, then whisk to combine.
- In a medium bowl, add cabbage and season with salt.
- Using your hands, massage cabbage for 1 min, until slightly tender.
- Drizzle cabbage with brine-mayo mixture, then add apples. Toss together.
- To another small bowl, add mustard, half the honey (use all for 4 servings) and remaining mayo.
- Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Halve sandwich buns.
- Arrange directly on the top rack of the oven, cut-side up.
- Toast buns for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Spread honey-mustard mayo on sandwich buns.
- Top bottom buns with pickles, chicken and BBQ tofu. Close with top buns.
- Divide BBQ tofu sandwiches and cabbage-apple slaw between plates.
If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Top buns with chicken.
1040
kcal
Calories
48
g
Fat
7
g
Saturated Fat
83
g
Carbohydrate
27
g
Sugar
7
g
Dietary Fiber
64
g
Protein
150
mg
Cholesterol
1830
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
600
mg
Calcium
7
mg
Iron
with Pickles and Lettuce-Cucumber Salad
