Name: Barbecue Tofu Sandwiches
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tbsp (15 ml) olive oil; 1 block (350 g) extra-firm tofu; ⅓ cup (45 g) cornstarch; ⅓ cup (75 ml) homemade or store-bought barbecue sauce; 2 cups (170 g) red cabbage, thinly sliced; ¼ cup (30 g) carrots, julienned; 2 tbsp (30 ml) whole-grain mustard; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) maple syrup; 1 green onion, thinly sliced; 4 brioche hamburger buns, toasted; ⅓ cup (75 ml) homemade or store-bought barbecue sauce

Preparation

Tofu
- With the rack in the middle position, preheat the oven to 400°F (200°C). Brush a non-stick or parchment paper-lined baking sheet with the oil.
- Place two layers of paper towels on a work surface. Place the tofu on the paper towels and cover with another two layers of paper towels. Press with your hands to absorb all of the water. Change the paper towels as needed. Cut the tofu into 16 slices.
- Place the cornstarch on a plate. Dredge the tofu slices in the cornstarch and place them on the baking sheet. Bake for 20 minutes, flipping the slices over halfway through cooking.
- Remove the baking sheet from the oven. Using a pastry brush, coat the tofu slices with the barbecue sauce on both sides. Continue baking for 10 minutes or until the sauce begins to caramelize slightly.
Coleslaw
- Meanwhile, in a large bowl, combine all of the ingredients. Season with salt and pepper.
Sandwiches
- Cover the inside of the toasted buns with the barbecue sauce. Place 4 slices of tofu on each bun bottom. Top with the coleslaw. Close with the bun tops and serve immediately.

Barbecue Tofu Sandwiches

Categories

Ingredients

Tofu

Coleslaw

Sandwiches

Preparation

Tofu

Coleslaw

Sandwiches

Personal Note

To help you with this recipe

RICARDO Chef’s Knife