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BBQ Tofu Wraps with Roasted Sweet Potato & Spicy Mustard Slaw
2 or 4 Serving Dinner

BBQ Tofu Wraps

with Roasted Sweet Potato & Spicy Mustard Slaw

Tags: Gluten-Free High-Protein Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
35 min
CALORIES
560
FAT
12g
CARBOHYDRATES
84g
PROTEIN
27g

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INGREDIENTS

  1. 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
  2. 1 sweet potato, cut into ½-inch cubes
  3. 1/4 cup smoky BBQ sauce
  4. 2 tsp hot sauce
  5. 2 tsp Dijon mustard
  6. 2 tbsp apple cider vinegar
  7. 1 tsp turbinado sugar
  8. 4 oz coleslaw blend
  9. 2 gluten-free quinoa tortillas
  10. 2 oz dill pickle chips
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Baking sheet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
560
FAT
12g
CARBOHYDRATES
84g
PROTEIN
27g

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INSTRUCTIONS

1
Crisp the tofu

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.

2
Make the slaw

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.

3
Assemble the wraps and serve

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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