Express
Premium
Tofu Naan Mi Wrap
with quick-pickled veggies and cilantro
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
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2 Naan Flatbreads
- 3 oz. Matchstick Carrots
- 1 Persian Cucumber
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1.26 oz. Mayonnaise
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¾ oz. Roasted Garlic & Herb Butter
- 4 tsp. Pho Vegetable Broth Concentrate
- ½ oz. Seasoned Rice Vinegar
- 2 Tbsp. Cornstarch
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories980
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Carbohydrates85g
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Net Carbs77g
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Fat58g
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Protein30g
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Sodium2440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Box Grater
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Quick-Pickle Vegetables and Make Pho Mayonnaise
Trim cucumber and grate into a mixing bowl.
Add carrots, vinegar, and a pinch of salt and pepper to mixing bowl with cucumber. Stir to combine and set aside.In another mixing bowl, combine 1/4 the pho base (reserve remaining for sauce), mayonnaise, and a pinch of pepper. Set aside. -
2 Cook the Tofu
Line a plate with paper towels. Halve tofu lengthwise and cut into 6 planks. Top with paper towels, then press gently but firmly to remove excess moisture.
Season tofu all over with cornstarch, 1/4 tsp. salt, and a pinch of pepper.Line another plate with a paper towel.Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and flip occasionally until golden-brown, 6-8 minutes.Remove from burner. Transfer tofu to towel-lined plate. Wipe pan clean and reserve. -
3 Make Sauce and Coat Tofu
Return pan used to cook tofu to medium heat. Add 1/4 cup water and remaining pho base to hot pan. Stir occasionally until sauce has reduced and thickened, 1-2 minutes.
Remove from burner.Transfer tofu to pan with sauce. Gently flip tofu until coated on both sides. -
4 Toast Flatbreads and Finish Dish
Place flatbreads on prepared baking sheet, flat-side up. Place baking sheet under hot broiler. Broil until beginning to brown around edges, 1-2 minutes.
Don't text and broil! Keep an eye on oven as flatbreads may burn easily under broiler.Carefully remove flatbreads from broiler. Flip flatbreads and evenly top with butter. Flatbreads and sheet will be hot! Use a utensil.Stem cilantro and reserve whole leaves.Plate dish as pictured on front of card, filling flatbread with tofu, quick-pickled vegetables, pho mayonnaise, and cilantro. Bon appétit!
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