Barbecue Tofu Wrap with Pickled Veggies and Lemon Dill Aioli + VIDEO

This post was sponsored by Flatout Bread. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.

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Barbecue Tofu Wrap with Pickled Veggies and Lemon Dill Aioli

This deliciously Southern inspired Barbecue Tofu Wrap with Pickled Veggies and Lemon Dill Aioli is the perfect weeknight dinner wrap, made with FlatOut wraps!

Course Hand Food, Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3 -4

Author Brewing Happiness

Ingredients

• 4-8 FlatOut Flatbread Original Wraps
• 2 heaping cups romaine, shredded

BBQ Tofu Ingredients:

• 5 oz 1/2 package extra firm tofu, cubed
• 1/2 cup 30 Minute Healthy Barbecue Sauce (sub store bought sweet BBQ sauce)
• 2 tablespoons olive oil

Pickled Veggie Ingredients:

• 3 heaping cups brussels sprouts, halved
• 2 cups carrots, sliced into thin circles
• 1/2 cup jalapeno, seeded and sliced into semi circles
• 1 cup water
• 1 cup white vinegar
• 3 tablespoons coconut sugar
• 1 tablespoon salt
• ½ teaspoon pepper
• ½ teaspoon turmeric

Lemon Dill Aioli Ingredients:

• 1 cup vegan mayo
• 1/4 cup dill pickles
• 1/2 lemon, juiced

Instructions

1. Begin by making your pickled veggies 24-48 hours prior to making your wraps. Heat a pot with water, white vinegar, coconut sugar, salt, pepper and turmeric over high heat. Once the pot is boiling add in your brussels sprouts, carrots, and jalapeños. Take the pot off of the heat and let sit for 10 minutes. After 10 minutes transfer the veggies and liquid into a sterilized jar. Store in the refrigerator until ready to serve.
2. When you are ready to make your BBQ Tofu Wraps, begin by heating a skillet with olive oil over high heat. Gently press your cubed tofu with a paper towel, getting rid of most of the excess water.
3. Toss your tofu into the skillet, and toss continuously with a metal spatula for 5-7 minutes. (You want the tofu to be slightly browned on all sides.)
4. When the tofu is browned, add in 1/2 cup of 30 Minute Healthy Barbecue sauce to the pan and sauté for another 1-2 minutes, or just until the BBQ sauce sticks to the tofu. Take off the heat and set aside.
5. In a blender or food processor add all Lemon Dill Aioli ingredients and blend until smooth. Set aside.
6. Finally, begin by layering two FlatOut Flatbread Original Wraps top those wraps with 1/2 cup of shredded romaine, roughly 1/3-1/2 cup of drained pickled veggies, and 1/4 of your BBQ tofu. Top your wrap with a drizzle of lemon dill aioli and EAT UP.

SCROLL TO BOTTOM FOR VIDEO.

If you follow me on Snapchat (username: brewinghappines), you probably heard my sob story as to how I made this recipe, filmed a whole recipe video, then I realized I needed to update my editing software. So I spent 2 hours watching it download, and at the end of the two hours my computer says, “Oh wait. Actually there isn’t enough space on your hard drive for this, you need to clear some space and start over.” UGHHH. So I cleared a bunch of stuff off of my computer and waited another THREE HOURS for the software to download again. Then at the end of all of that, I realized that I had accidentally deleted all the recipe video files while I was cleaning my computer. So I spent another hour frantically trying to recover the files, with no avail. So I ended up having to reshoot the whole video (which is the one at the bottom of the page). Basically I tell you all of this to say…

1. You better freaking like my dang video.
2. I have eaten two batches of these wraps this week, so I truly know how good they are and how easy they are to make. This recipe has been TESTED. And TESTED. And received a huge stamp of approval!

There are a few different components to this recipe that I combined from previous recipes in order to make a symbiotic Southern burst of flavor. Those components are…

• Pickle brine for the pickled veggies, that I also used to pickle jalapeños on my Spicy Mexican Burger.
• 30 Minute Healthy Barbecue Sauce, which I have used on my Barbecue Baked Salmon in the past.
• Lemon Dill Aioli which previously was drizzled on some baked veggie chips.
• I’ve used a different FlatOut Bread product to make my Easy Winter Pizza.

The combo of all of these flavors inside a delicious FlatOut Bread Original Wrap is pure magic. It’s light. It’s sweet. It’s crunchy. It’s vinegary. It’s creamy. It’s CAN I HAVE ANOTHER??? Oh wait… I’ve already had 6 this week. ‘Cause that’s the other nice part about this recipe, is that it’s easy AND it also can serve 3-4 people. So you can have a family dinner that will make everyone happy & impressed.

So here is the moral(s) of this story…

1. DON’T delete your own files like an idiot.
2. DO make a ton of these wraps.
3. DO put in the effort to make your own pickles and barbecue sauce.
4. DON’T forget to follow me on Snapchat.
5. DO WATCH THE FREAKING VIDEO THAT I MADE.