hot dishes / BBQ sweet potato tacos

These tacos are made with simple and nourishing ingredients, but still pack a big flavour punch.

Ingredients:

For the BBQ Filling :

1 package Nasoyan Plantspired Sweet BBQ TofuBaked, cubed

1 medium sweet potato, peeled and diced

1/4 cup barbecue sauce, divided

2 teaspoons oil (optional, but recommended)

1/4 teaspoon ground cumin

1/4 teaspoon salt

For the Slaw:

1/4 head red cabbage, finely shredded

1 jalapeños, diced (remove seeds for mild heat)

1/4 teaspoon cumin

Juice of 1/2 lime

1/4 teaspoon salt

For Serving:

6 corn tortillas (or sub flour)

Chopped cilantro, for garnish

How to cook:

Prep:

If you are using an oven, pre-heat it to 400F and line a baking tray. If you are using an air-fryer you do not need to pre-heat it.

BBQ Filling:

add the tofu and sweet potato to a medium bowl along with 2 tablespoons of barbecue sauce and the oil, cumin, and salt. Mix well, until evenly coated.

Air Fryer:

transfer to the basket of the air fryer and bake at 380F for 20 minutes, shaking the basket every 5 minutes to ensure even cooking.

Oven:

bake at 400F for 25-30 minutes, flipping halfway.

Slaw:

in the meantime, add the cabbage, jalapeño, cumin, lime, and salt to a bowl and mix until evenly combined. Place in the fridge and let marinate while the tofu bakes.

Assemble:

briefly warm your tortillas using the oven or microwave, then wrap in a towel to keep warm. Once the BBQ tofu filling is done, quickly transfer it to the same bowl and toss with the remaining BBQ sauce, then divide it evenly among the tacos. Top everything off with the crunchy slaw and a sprinkle of fresh cilantro, then enjoy warm. Leftovers will keep in the fridge for up to 5 days.