<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 medium sweet potatoes, cut into ½-inch wedges</li>
<li>1 tbsp grape-seed oil, plus more for brushing</li>
<li>½ tsp smoked paprika</li>
<li>½ tsp garlic powder</li>
<li>½ tsp salt</li>
<li>¼ tsp black pepper</li>
<li>1 avocado, halved, peeled, and pit removed</li>
<li>1 medium tomato, diced</li>
<li>¼ cup diced red onion</li>
<li>¼ cup chopped cilantro</li>
<li>½ jalapeño, minced</li>
<li>1 tbsp fresh lime juice</li>
<li>1 garlic clove, minced</li>
<li>1 block extra-firm tofu</li>
<li>¼ cup hoisin sauce or barbecue sauce</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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