with Creamy Slaw and Potato Coins
The perfect pub-night dinner has been transformed to a sandwich! Creamy slaw and tender tofu tossed in a honey-butter sauce is served on a toasted bun alongside potato coins. Enjoy! Ingredients: Red potato • Tofu (non-GMO soybean, water, calcium sulfate, nigari) (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) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green cabbage • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Green onion • 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(s)
Applewood Smoke Spice
7 g
Hot Sauce
2 tbsp
Ranch Dressing
4 tbsp
Green Cabbage, shredded
56 g
Green Onion
1 unit(s)
Sandwich Bun
2 unit(s)
Red Potato
350 g
Butter
3 tbsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Applewood Smoke Spice 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 middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat tofu 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 with the remaining Applewood Smoke Spice, then salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan fry 2-3 min per side, until golden. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, thinly slice green onions.
- To a medium bowl, add half the ranch and green onions. Season with salt and pepper, then toss to combine.
- To the bowl, add cabbage. Toss to combine.
- To a large microwavable bowl, add 3 tbsp (6 tbsp) butter. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside.
- Halve buns. On an unlined baking sheet, arrange buns, cut-side up. Toast buns in the middle of the oven for 4-5 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Once tofu has finished cooking, transfer it to the large bowl with Buffalo-butter sauce. Toss to coat.
- Divide tofu between buns, drizzling any sauce from the bowl over tofu.
- Top with cabbage slaw.
- Divide sandwiches and roasted potatoes between plates.
- Serve remaining ranch sauce on the side 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 2-3 min per side, until golden. Plate tofu in the same way the recipe instructs you to plate the chicken.
900
kcal
Calories
52
g
Fat
16
g
Saturated Fat
80
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
28
g
Protein
55
mg
Cholesterol
1560
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
600
mg
Calcium
7
mg
Iron
with Beyond Meat®, Zucchini and Carrots
