Chili- BBQ Tofu and Shrimp Wraps

New

Very High Fibre

Spicy

with Wedges and Creamy Dill Pickle Slaw

10 min

Difficulty: 2/3

Canadian

Ingredients: Russet potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • 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) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • Cornstarch • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Shallow Dish

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Tags

30-min-or-less

Very High Fibre

Regional-specialty

Spicy

Handhelds

Ingredients

Tofu

1 unit(s)

Flour Tortillas

6 unit(s)

Russet Potato

2 unit(s)

Coleslaw Cabbage Mix

170 g

Dill Pickle, sliced

90 mL

Mayonnaise

8 tbsp

Yogurt Sauce

3 tbsp

Chili-Garlic Sauce

2 tbsp

Cornstarch

9 g

Dill-Garlic Spice Blend

4 g

Garlic, cloves

1 unit(s)

BBQ Sauce

4 tbsp

Shrimp

285 g

Oil

2 tbsp

Sugar

0.25 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, 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 for 22-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, peel, then mince or grate garlic.
Drain pickles, reserving liquid in a large bowl. Roughly chop pickles.
Pat tofu dry with paper towels, then, using hands or a potato masher, crumble into pea-sized pieces.
To a shallow dish, add tofu, cornstarch and remaining Dill-Garlic Spice Blend. Season with salt and pepper. Toss to coat. Set aside.

To the bowl with pickle brine, add mayo, garlic and yogurt sauce. Season with salt and pepper, then stir to combine.
Transfer half the sauce to a small bowl and set aside. (NOTE: This is your ranch sauce!)
To the large bowl with remaining sauce, add coleslaw cabbage mix and 1/4 tsp (1/2 tsp) sugar. Stir to coat.
Using a strainer, drain and rinse shrimp, then 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 shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate and cover to keep warm.

Heat the same pan over medium-high.
When hot, add 1 tbsp oil, then tofu. Pan-fry for 4-7 min, stirring occasionally, until crispy and golden. (NOTE: Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch.)
Remove from heat. Stir in chili-garlic sauce and BBQ sauce.

Wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas.)

Divide slaw between tortillas.
Top with tofu, shrimp and pickles.
Divide wraps and wedges between plates.
Serve the reserved ranch sauce alongside for dipping.

If you've opted to add shrimp, using a strainer, drain and rinse, then 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 shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer to a plate and cover to keep warm. Use the same pan to cook tofu in step 4.