Step 1

Add the BBQ sauce to a large dish. You might want to add a small dash of water to thin the sauce a little if it's particularly thick. Cut the tofu into 6 slices. They should be fairly thin, but if they're too thin they become quite fragile - I found about 3-4 mm was a good thickness. Add the sliced tofu to the sauce, and make sure it's well covered. You can leave it to marinate for a while if you like, or just a a couple of minutes if you're pressed for time.

Step 2

Heat the oil in a frying pan, and add the marinated tofu, scraping off any excess sauce first. Cook over a medium heat for around 5 minutes each side, until crispy.

Step 3

To make the avocado 'mayonnaise', add a few sprigs of coriander (cilantro) and about 1/2 a small spring onion to a mini food processor, and blitz until chopped. Add the avocado and olive oil, and blitz again until fairly smooth. You can add a dash of water to thin the mayo out a little if desired.

Step 4

To assemble, spread the avocado 'mayo' onto two large flour tortillas, and top with the BBQ tofu bacon, baby gem lettuce, and sliced tomatoes. Roll tightly, and cut in half.