By Genevieve
Whenever I buy a package of tofu, I end up having such a tough time deciding what to make with it - not because I don't know what to do with it, but because I have too many ideas and I can't decide! Do I make soba noodles with tofu in a peanut sauce? Or crumble it up to make either scrambled tofu or tofu salad? Or maybe add it to a warm soup or curry?
One idea that I've been meaning to try for a while and finally got around to doing has been BBQ tofu. I love BBQ sauce and sometimes spend a while looking at all the delicious flavours of it in the grocery store, but I rarely buy it because I end up deciding I don't have much use for it other than as a pizza sauce (which I highly recommend!).
Of course, that was silly thinking on my part - there's no reason vegetarians and vegans should be deprived of BBQ sauce when it goes so well with tofu!
For my first BBQ tofu attempt, I kept things as simple as possible by using bottled sauce instead of making my own, and a premade coleslaw mix with just a splash of apple cider vinegar and a pinch of salt and sugar for seasoning.
The tofu itself is pressed and then tossed in a generous amount of BBQ sauce, then baked in the oven to soak up the sauce and get nice and chewy. I also took some inspiration from this BBQ tempeh and sweet potato recipe from Appetite for Reduction and added some sweet potato to the tofu mix before roasting it all in the oven.
After roasting, the tofu and sweet potato really absorbed the sauce so they had lots of flavour. Rather than eating them on their own though, I placed a layer in a tortilla shell topped with the coleslaw mix and an extra serving of BBQ sauce to make a giant soft taco.
Or if you don't feel like making wraps, you could also eat this as a salad by topping the coleslaw with a serving of the tofu-sweet potato mixture and a drizzle of BBQ sauce - I liked mine both ways!
BBQ Tofu & Sweet Potato Wraps
Inspired by Oh My Veggies and Appetite for Reduction
Ingredients:
- 1 14oz package firm tofu
- 1.5 lbs sweet potato, peeled and diced
- 1/2 cup BBQ sauce, plus extra for serving (use your favourite brand or a homemade sauce)
- 1 bag coleslaw mix
- Apple cider vinegar to taste
- Salt, pepper, and sugar to taste
- Whole wheat tortillas
Instructions:
Remove tofu from package, drain, and slice into three lengthwise slabs. Press tofu between paper towels under a heavy book for 15-30 minutes (see this post by Oh My Veggies on how to press tofu if you need a guide).
Preheat oven to 400°F and prepare a large baking sheet by lining with aluminum foil and spraying with cooking spray.
Slice the tofu into cubes. Toss tofu and diced sweet potato in the ½ cup of BBQ sauce and spread out into a single layer on the baking sheet. Roast in the preheated oven for 20 minutes, then flip or toss the pieces and return to the oven for another 15-20 minutes, until the sweet potatoes are tender.
To assemble each taco, warm a tortilla in the microwave (or oven). Lay as much of the tofu and sweet potato as you like in a line down the middle of the tortilla. Top with extra BBQ sauce (as much as desired). For each taco, take about 1 cup of coleslaw mix and toss with a splash of apple cider vinegar and a sprinkle of sugar, salt, and pepper. Lay the seasoned coleslaw on top of the BBQ mixture. Close wrap. (Alternatively, place the seasoned coleslaw in a bowl, add a serving of the tofu and sweet potatoes, and drizzle with extra BBQ sauce to make a salad).
Makes enough for 4-6 wraps.
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