Preheat oven to 450°F. Combine tofu, sweet potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Bake until tofu is crispy and sweet potatoes are tender, 12 to 15 minutes. Add BBQ sauce and toss to combine. Return to oven and bake until sticky, 3 to 5 minutes. Leave oven on for step 3.

Whisk together hot sauce, Dijon, vinegar, and a pinch of salt and pepper in medium bowl. Add coleslaw and toss to combine.

Place tortillas directly on oven rack and cook until just heated through, 30 seconds to 1 minute. Transfer to clean work surface and divide BBQ tofu and sweet potatoes between tortillas. Top with spicy mustard coleslaw and pickles. Roll wraps, tucking in sides as you go. Cut wraps in half and serve with extra coleslaw. Enjoy!

You can also cook the tofu and sweet potato in air-fryer at 370°F for 10 to 12 minutes. Toss tofu in sauce then return to frier, until sticky, 1 to 2 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.