BBQ Tofu Sandwich
Adapted from The Simple Art of EatingWell Cookbook (The Countryman Press, 2010)
"Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won't worry about the contradiction. Serve with baked beans and corn on the cob."
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- 1/4 cup thinly sliced onion
- One 14-ounce package extra-firm or firm water-packed tofu, drained
- 1/8 teaspoon salt
- 1 tablespoon canola oil
- 1/2 cup prepared barbecue sauce
- 1 1/2 cups coleslaw mix or finely shredded cabbage
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons red-wine vinegar
- 1/4 teaspoon garlic powder
- Freshly ground pepper to taste
- 4 whole-wheat hamburger buns, toasted
- 4 dill pickle sandwich slices
Place onion in a small bowl, cover with cold water, and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt.
Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook 3 minutes more.
Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder, and pepper in a medium bowl. Drain the onion.
To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice, and a few onion slices. Spread any sauce remaining in the pan on the top buns.