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Preheat the oven to 200c / 180c fan / 400f / gas mark 6.
Pat the block of tofu (extra firm tofu) dry with a clean tea towel (if you're using firm tofu, press it first to remove as much liquid as possible).
Grate the tofu with the coarse side of a box grater and add the grated tofu to a mixing bowl.
Add the spices, salt and pepper and a little oil and toss well to combine, so the tofu shreds are well coated.
Spread the spiced tofu out in an even layer on a big lined baking tray and cook in a preheated oven. Cook for up to 20 minutes, stirring halfway through.
Pour the shreds back into the mixing bowl, add the BBQ sauce and mix well to coat.
Spread each wrap with mayo (you can mix it with mustard as I did if you like) in the centre of the large soft tortilla wrap.
Top with a thin layer or pickled cabbage or pickled red onions (my husband says to tell you not too much), then add a layer of salad leaves.
Pile on the BBQ tofu crumbles (shredded tofu), there should be enough for 3 or 4 well filled wraps.
Finally top with slaw, then wrap firmly, tucking in the filling and the sides as you roll it. Do the same for the other wraps.