Barbecue Tofu Sandwiches with Veggie Slaw
A tasty vegetarian sandwich of pan-fried barbecue tofu and a cool, creamy slaw.
- 14 oz. block extra firm tofu
- 2 Tbsp. mayonnaise
- 2 tsp. red wine vinegar
- 1/4 tsp. garlic powder
- black pepper, to taste
- 1 1/2 c. shredded broccoli and carrot mix
- 1 Tbsp. canola or olive oil
- 1/2 c. barbecue sauce
- 4 sandwich thins, toasted
- dill pickles, if desired
Drain tofu and squeeze as much liquid out of it as possible. If time allows, remove even more moisture by pressing tofu. (Place on a paper towel-lined plate and weigh it down with something heavy, like cans or books.) Slice tofu lengthwise into 4 equal slabs.
Prepare the slaw: in a medium bowl, combine mayonnaise, red wine vinegar, garlic powder, and pepper. Add shredded broccoli/carrot mix and stir to coat. Set aside.
Heat canola oil in a large non-stick skillet over medium heat. Add tofu slabs and cook about 4 minutes per side, or until lightly browned. Reduce heat to low, add barbecue sauce, and cook for another 3 minutes or so, carefully turning tofu to coat both sides.
Assemble sandwiches with toasted sandwich thins, barbecue tofu, slaw and pickles (if you like).