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–+ servings

BBQ Tofu Wraps

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Serves: 4 -6 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 4-6 wraps
  • 2 avocados, sliced

Barbecue Tofu

  • 2 blocks extra firm-tofu 14 oz each
  • 1/3 cup barbecue sauce
  • 1 tbsp tapioca flour, or sub all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 2 tbsp olive oil
  • Pinch of salt

Pickled Red Onions

  • 1 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/4 cup hot water
  • 1-2 tbsp sugar
  • 1 tsp salt

Cabbage Slaw

  • 10 oz bag shredded cabbage or coleslaw mix
  • 1/4 cup mayonnaise
  • Juice from 1/2 lemon
  • Salt & pepper

Directions

Picked Red Onions

  1. Thinly slice the red onion and add it to a large jar or contaier. Top it with the hot water, vinegar, sugar and salt and shake well. Let marinate for at least 20-30 minutes before serving. Keep refrigerated for up to 2 weeks.

Baked Tofu

  1. Preheat the oven to 400 F
  2. Drain the tofu and pat it dry. Break it apart into chunks and place it in a bowl with the spices, tapioca flour and barbecue sauce. Toss together to coat evenly.
  3. Transfer the tofu to a parchment lined sheet-pan and drizzle with 2 tbsp of olive oil. Bake for about 35-40 minutes, flipping halfway through.
  4. Prepare the cabbage slaw by adding the mayo, lemon juice, salt & pepper to the cabbage and massaging it into the cabbage with your hands.
  5. Assemble the wraps- I like to heat my wraps directly over a flame for 30 seconds per side before adding the toppings. Layer with cabbage slaw, baked tofu, avocado and pickled red onions.