BBQ Tofu Wraps
with Roasted Sweet Potato & Spicy Mustard Slaw
Summer may be coming to an end, but we aren't done with BBQ season quite yet. Tender tofu and cubes of roasted sweet potato are tossed in sweet and tangy BBQ sauce. A simple slaw with spicy mustard dressing adds a crisp, bold crunch to this hand-held hero.
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 sweet potato, cut into 1/2-inch cubes
- 1/4 cup smoky BBQ sauce
- 1 1/2 tsp hot sauce
- 1/2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 4 oz coleslaw blend
- 2 whole wheat flour tortillas
- 2 oz dill pickle chips
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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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. 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. Leave oven on for step 3. (4-servings: use 2 tbsp vegetable oil) (TIP: You can also cook this in your air fryer at 370°F for 10 to 12 minutes.)
Whisk together hot sauce, Dijon, vinegar, and a pinch of salt and pepper in medium bowl. Add coleslaw and toss to combine.
Place tortillas directly on oven rack and cook until just heated through, 30 seconds to 1 minute. Transfer to clean work surface and divide BBQ tofu and sweet potatoes between tortillas. 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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