My husband Jeffrey had been craving some good BBQ for quite some time now and came into the kitchen one morning with this wild idea, “How about a BBQ & Coleslaw Wrap?”. I have to admit I was skeptical at first but after a few attempts at getting the BBQ sauce just right we were absolutely blown away at how utterly scrumptious this recipe is. The smoky rich BBQ sauce and chewy, lightly crusted, tofu curls sitting atop our creamy coleslaw all wrapped up in a charred tortilla… mind blown. You will be amazed at how delicious, quick & easy this recipe is!
This episode is sponsored in part by:
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Ingredients
Soy Curls Marinade
1 cup Butler Soy Curls
1 1/2 cup vegetable broth
1 teaspoon smoked paprika
2 teaspoons Braggs liquid aminos
BBQ Sauce
1 small onion, diced
4 tablespoons tomato paste
1/3 cup white wine vinegar
1/2 cup dates
3 teaspoons molasses
2 teaspoons Braggs liquid aminos
2 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup water
Other
Coleslaw - Our tasty coleslaw recipe
Wraps of your choosing
Instructions
- Soak the soy curls in the vegetable broth, smoked paprika and Braggs mixture for at least an hour before using.
- To make the BBQ Sauce, sauté the onions until lightly browned.
- Add remaining BBQ Sauce ingredients along with the cooked onions to a blender and blend until smooth.
- Cook the soy curls in a pan until all of the liquid is absorbed and the soy curls are slightly browned.
- Stir a cup of the BBQ sauce into the soy curls.
- Scoop a generous amount of the soy curls mixture onto a wrap and top with a scoop of coleslaw.
- Keep the remaining BBQ sauce in an airtight container in the fridge for up to a week.
