BBQ Tofu Wraps
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.
What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
- 1 sweet potato, cut into 1/2-inch cubes
- 10 oz extra firm non-GMO tofu, patted dry and torn into bite-size pieces
- 1/4 cup 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 (from your kitchen)
Salt (from your kitchen)
Pepper (from your kitchen)
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 670 |
|---|---|
| Protein | 32g |
| Carbohydrate | 85g |
| Total fat | 24g |
| Dietary fiber | Not reported |
| Sodium | Not reported |
Preparation
A separate timing summary is not recorded. Check the saved instructions or current package.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Crisp the tofu: Preheat oven to 450u00b0F. 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
Step 2
Make the slaw: Whisk together hot sauce, Dijon, vinegar, and a pinch of salt and pepper in medium bowl. Add coleslaw and toss to combine.
Step 3
Assemble the wraps: 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 wrap
Step 4
CULINARY NOTES:: You can also cook the tofu and sweet potato in air-fryer at 370u00b0F for 10 to 12 minutes. Toss tofu in sauce then return to frier, until sticky, 1 to 2 minutes. This recipe was tested with 2 servings. If you are cooking more portions, you may need to cook in batches, in larger coo
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Complete meal details
BBQ Tofu Wraps
Ingredients
How to Cook
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. 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
Make the slaw: Whisk together hot sauce, Dijon, vinegar, and a pinch of salt and pepper in medium bowl. Add coleslaw and toss to combine.
Assemble the wraps: 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 wrap
CULINARY NOTES:: You can also cook the tofu and sweet potato in air-fryer at 370°F for 10 to 12 minutes. Toss tofu in sauce then return to frier, until sticky, 1 to 2 minutes. This recipe was tested with 2 servings. If you are cooking more portions, you may need to cook in batches, in larger coo
Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
- 1 sweet potato, cut into 1/2-inch cubes
- 10 oz extra firm non-GMO tofu, patted dry and torn into bite-size pieces
- 1/4 cup 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 (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
