Bbq tofu & sweet potato wrap
481cal, 18p, 61c, 16f (per meal)
4 slices (28g)
4 oz (113g)
1/4 sweetpotato, 5" long (53g)
2 tbsp (36g)
1 tortilla (approx 10" dia) (72g)
1 tsp (5mL)
1 tbsp (18g)
2 oz (57g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Combine tofu, sweet potato, oil, and some salt and pepper on a baking sheet. Toss to coat.
3
Bake 12-15 minutes until tofu is crispy and potatoes are soft. Add barbecue sauce and toss to evenly coat. Cook another 3-5 minutes until sticky.
4
Combine coleslaw, greek yogurt, and some salt and pepper to a small bowl. Toss.
5
Place barbecued tofu and sweet potato on a tortilla. Top with slaw and pickles. Roll up and serve.