BBQ Tofu Wraps

Picked Red Onions
1 Thinly slice the red onion and add it to a large jar or contaier. Top it with the hot water, vinegar, sugar and salt and shake well. Let marinate for at least 20-30 minutes before serving. Keep refrigerated for up to 2 weeks.
Baked Tofu 
2 Preheat the oven to 400 F
3 Drain the tofu and pat it dry. Break it apart into chunks and place it in a bowl with the spices, tapioca flour and barbecue sauce. Toss together to coat evenly.
4 Transfer the tofu to a parchment lined sheet-pan and drizzle with 2 tbsp of olive oil. Bake for about 35-40 minutes, flipping halfway through.
5 Prepare the cabbage slaw by adding the mayo, lemon juice, salt & pepper to the cabbage and massaging it into the cabbage with your hands.
6 Assemble the wraps- I like to heat my wraps directly over a flame for 30 seconds per side before adding the toppings. Layer with cabbage slaw, baked tofu, avocado and pickled red onions.