Barbecue Pulled Tofu

• 1 block (454 g) firm or extra-firm tofu
• 1 tbsp extra-virgin olive oil
• 1 medium red or yellow onion
• 1/4 tsp fine sea salt
• 1 tsp Spanish paprika
• 1/2 tsp smoked paprika
• 3/4 cup barbecue sauce
• 1/2 tbsp Dijon mustard
• 1 tbsp tamari or soy sauce
• 1 tbsp hot sauce
• 1/2 tbsp vegan Worcestershire sauce (Wizard brand is my favourite)

Roasted Butternut Squash

• 4 cups peeled and 1- inch cubed butternut squash (about 1 medium)
• 1/2 tbsp extra-virgin olive oil
• Pinch each fine sea salt and freshly ground black pepper

Grapefruit Cabbage Slaw

• 4 cups shredded red cabbage
• 1 large grapefruit, peeled, white pith removed as much as possible
• 1 cup chopped cilantro (optional)
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 2 tsp pure maple syrup
• 1/4 tsp each salt and freshly ground black pepper

Avocado Citrus Dressing

• 1 large avocado, pitted and flesh scooped out
• 1/3 cup freshly squeezed orange juice (from 1 large orange)
• 1/3 cup parsley or cilantro
• 1 large clove garlic
• 2 tbsp red wine vinegar
• 1/2 tsp fine sea salt
• Freshly ground black pepper
• 1/3 cup water, plus more as needed

Everything else:

• 8 small corn or flour tortillas (sprouted grain are my favourite)
• Cilantro for garnish
• Hot sauce