• 2 medium sweet potatoes, cut into ½-inch wedges
  • 1 tbsp grape-seed oil, plus more for brushing
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 avocado, halved, peeled, and pit removed
  • 1 medium tomato, diced
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • ½ jalapeño, minced
  • 1 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 block extra-firm tofu
  • ¼ cup hoisin sauce or barbecue sauce


  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
  2. Place potatoes in a saucepan, cover with water, and bring to a boil. Cook for 5 minutes, or until slightly tender. Drain, toss with 1 tbsp oil, paprika, garlic powder, salt, and black pepper. Grill potatoes until cooked through and darkened, about 8 minutes, stirring at least once. Set aside and keep warm.
  3. Brush avocado with oil and place on a greased grill, cut-side down. Grill for 5 minutes, or until grill marks appear. Let cool, then mash in a bowl. Stir in tomato, onion, cilantro, jalapeño, lime juice, garlic, and a pinch of salt.
  4. Slice tofu along its width into 2 slabs. Slice each slab lengthwise to make 4 pieces. Line cutting board with paper towel. Top with tofu; using paper towel, press gently to remove liquid. Brush both sides of tofu with oil and season with salt and pepper. Grill tofu until golden and grill marks appear, about 4 minutes per side. Turn 90° halfway through cooking each side for a crosshatch pattern.
  5. Place tofu on a serving plate, brush on hoisin sauce, and spread on some guacamole. Top with another tofu piece, hoisin sauce, and more guacamole. Serve with sweet potato fries.
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