For a delicious, healthy, barbecue-inspired meal, look no further. These plant-based barbecue wraps are filled with tender, crispy pieces of popcorn “chicken” made from tofu. This combination of pineapple barbecue sauce, fresh vegetables, and dairy-free ranch dressing is mouthwatering.
Health Benefits – nut free, gluten free, low sugar
Prep: 25 Minutes | Cooking time: 40 Minutes | Servings: 4
Ingredients
1 pound extra firm tofu, drained, pressed for 30 minutes, and broken into 1-inch pieces
3 Tbsp almond meal
3 Tbsp nutritional yeast, flaked or powdered
1 ½ Tbsp granulated garlic
1 tsp sea salt, more or less to taste
Black pepper to taste
¾ cup Pineapple Barbecue Sauce
4 (10-inch) whole grain wraps
1 medium carrot, grated
1 cup sliced romaine lettuce
⅔ cup plant-based ranch dressing
Method
- Preheat the oven to 350 degrees F.
- Combine the almond meal, nutritional yeast, garlic, sea salt, and black pepper in a bowl and mix well.
- Add the tofu to the bowl. Gently toss to completely coat the tofu.
- Place the seasoned tofu on a nonstick or parchment-lined baking sheet, and bake for 20 minutes.
- Turn the tofu cubes over and bake for another 20 minutes, or until the tofu is browned.
- Toss the tofu with the barbecue sauce and cook for another 10 minutes.
- Place the wraps on a work surface. Divide the barbecue tofu among each of the wraps and top with grated carrots, romaine lettuce, and Ranch Dressing.
- Fold the ends of the wrap over, toward the center, and roll it up.
Cooking Tips
For a quicker recipe, feel free to use your favorite pre-made BBQ sauce.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 21 Aug, 2024.
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