BBQ Tofu Wraps
with Roasted Sweet Potato & Spicy Mustard Slaw
INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 sweet potato, cut into ½-inch cubes
- 1/4 cup smoky BBQ sauce
- 2 tsp hot sauce
- 2 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 4 oz coleslaw blend
- 2 gluten-free quinoa tortillas
- 2 oz dill pickle chips
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 450°F. Combine tofu, sweet potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss to combine. Bake until tofu is crispy and sweet potatoes are tender, 12 to 15 minutes. Add BBQ sauce and toss to combine. Return to oven and bake until sticky, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If you want to use your air fryer, cook at 370°F until crisp, 10 to 12 minutes.
Combine hot sauce, Dijon, vinegar, sugar, and a pinch of salt and pepper in medium bowl. Whisk to dissolve sugar, add coleslaw, and toss to combine.
Place tortillas directly on top rack of oven until just heated through, 30 seconds to 1 minute. Transfer to serving plates. Divide BBQ tofu and sweet potatoes between wraps. Top with spicy mustard coleslaw and pickles. Roll wraps, tucking in sides as you go. Cut wraps on a bias and serve with any remaining coleslaw. Enjoy!
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