Wrap the extra firm or super firm tofu in some paper towels and squeeze to gently remove any excess water. If the tofu is super juicy, it would benefit from a 15 - 30 minute press (see notes).

Open the paper towel, cut the tofu block into ¼-½" thick slabs and arrange on the paper towel. Stir the spices together then sprinkle over tofu on both sides.

Heat a griddle or large non stick skillet over medium-high heat (with or without oil). Add the tofu slices pan frying until lightly golden (3-4 minutes) then flip the slices and smear the tops with the bbq sauce mixture.

Reduce the heat to medium (so the sugar in the bbq doesn't burn) and cook for another ~3 minutes.

Flip one last time, brush with bbq sauce. Remove from heat after another minute or two. BBQ sauce will be sticky and delicious. *Note: this should use around half the BBQ sauce, serve the remaining sauce for dipping and drizzling.

If you'd like to oven bake your tofu, cut the tofu into slices or batons then season and bake the tofu using this method.

Slather the bbq sauce on both sides when you flip the tofu at the 12 minute mark. Continue to bake another ~6 minutes as per recipe. *Cook time will depend on how thick you slice the tofu and how well done you prefer your tofu.

While the tofu is cooking, cut, chop and slice veggies.

Whisk together the BBQ sauce ingredients. Taste and adjust seasoning as desired.

Heat the tortilla on a hot, dry griddle/skillet over medium-high heat until warm but pliable (~20-30 seconds per side). Use the same method for the pitas or pop it in the microwave for ~15 seconds.

Smear some BBQ sauce (or one of the other sauces like vegan tzatziki or KFC twister wrap sauce) in the center of each tortilla. Layer on BBQ tofu, veggies, and a drizzle of BBQ sauce.

Wrap by tucking in the sides, roll the bottom flap up and over the filling and then continue to roll and tuck (burrito style) until sealed. Cut in half and enjoy with extra sauce for dipping!