1Make the sauce mix. Crumble tofu using your hands and add to a small mixing bowl.

2Add sweet potato, plain protein powder, tomato paste, smoked paprika, onion powder, garlic powder and salt.

3Mix well until combined.

4Split it into 8 equal portions. Tip: Place each on top of a baking sheet.

5Shape into sausages.

6Add room temperature water to a shallow plate. Submerge rice paper into water and hold it down. Count to 10 then flip it over. Soak for ~ 45-60 seconds. Lift it up and shake any excess water. Tip: you can do it inside a kitchen sink to avoid water splashing everywhere.

7Transfer soaked rice paper to another plate or any clean surface. Add ⅛ of the sausage mix at the bottom of the soaked rice paper. Tip: place another rice paper sheet to soak while rolling the sausage to speed the process up. Fold and roll it up. Set aside and repeat with the rest of the rice paper and the rest of the mix.

8Spray or lightly drizzle a large frying pan with olive oil. Add the sausages.

9Brush each one with BBQ sauce all over.

10Fry over medium heat for ~ 2 minutes on each side or until crispy-brown.

11Transfer to plates. Serve with the rest of the BBQ sauce on the side.