Made with layers of tofu covered in sauce and oven roasted, this vegan barbequed sandwich will turn any reluctant tofu eater into a fan. And, it’s served on a bed of fresh cabbage slaw and a toasted roll with as much sauce and mayo as you want. Makes for a little messy eating, but definitely finger licking delicious! P.S. Just be sure to serve with an extra side of napkins!
Ingredients / Serves 4-6
4-6 Sandwich rolls/buns
2 (16 oz) packages of organic extra firm tofu, drained
3/4-1 cup barbeque sauce (your favorite)
2 cups green cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
2 cups iceberg lettuce, thinly sliced
1 cup or 1 large carrot, grated
1/2 onion, red or white, thinly sliced (optional)
1/2 cup vegan mayonnaise, plus more as desired
Juice of one lemon
Salt and pepper to taste
Directions
Step 1) Pre-heat oven to 400 degrees (convection roast if an option). Line large baking/cookie sheet pan with parchment paper. You can try using foil if parchment paper isn’t available, or use cooking spray or oil to grease pan. (I highly recommend the parchment)
Step 2) Open and drain tofu. Wrapped the block of tofu in a few paper towels and pressed as much water out as possible. Place dry tofu on cutting board and cut each block into 8-10 slices and place on parchment lined cookie sheet.
Step 3) Brush or spoon 1-2 tablespoons barbeque sauce on to each slice. Place in pre-heated oven and bake for 15-20 minutes. Remove from oven and turn tofu over and repeat with sauce. Place back in oven for another 10-15 minutes. Remove from oven and let cool on pan.
Step 3) Combine cabbages, lettuce, and carrots in a large bowl and toss with mayonnaise and juice of lemon. Season with salt and pepper to taste.
Step 4) Toast rolls under broiler is you like or serve soft. Spread rolls with mayonnaise or extra barbeque sauce, or both.
Step 5) Assemble sandwiches starting with a generous serving of slaw and then layering the tofu across top (I used 3 slices per sandwich). Also, any leftover slaw can be served on the side as a salad.
