BBQ Tofu Sandwich

Made it,
Loved it.

Serving size 4

Prep Time 25MIN

Total Time 25MIN

Ingredients

¼ cup thinly sliced onion
1 extra-firm or firm water-packed tofu, drained
14 oz salt
⅛ tsp canola oil
1 Tbsp prepared barbecue sauce
½ cup coleslaw mix (see Note) or finely shredded cabbage
1 ½ cup low-fat mayonnaise
2 Tbsp red wine vinegar
2 tsp garlic powder
freshly ground pepper to taste
4 whole-wheat hamburger buns, toasted
4 dill pickle sandwich slices

Directions

1. 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.

2. 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 for 3 minutes more.

3. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.

4. 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.

Note: Look for preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section.