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Tofu Sandwiches with Barbeque Sauce and Tangy Slaw
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Makes 4 servings. Fluffy or whole wheat hamburger buns Combine ketchup, molasses, brown sugar, vinegar Worcestershire sauce and chipotle sauce in a nonaluminum saucepan. Simmer over low heat for 15 minutes, stirring freqently. Stir in whiskey if using and add salt and pepper. Remove from heat and let cool. Use immediately or pour into a clean glass jar, cover tightly, and refrigerate. Drain and rinse tofu. Cut crosswise into 8 thin slices. Wrap a thick paper towel around each slice and gently but firmly press tofu between palms of your hands to squeeze out moisture. Place tofu slices in a glass baking dish or pie plate. Pour 1/2 cup barbeque sauce over tofu slices and turn them to coat evenly. Cover and refrigerate for several hours or overnight. Place cabbage and carrot in a glass or ceramic bowl. Add vinegar, sugar and salt, and toss well. Chill for at least 1 hour and upto 24 hours. Heat coals. Grill tofu over medium-hot coals, turning once and basting once or twice with additional barbeque sauce, until nicely browned, 6 to 8 minutes. (Tofu may also be cooked under a broiler or in a nonstick pan that has been sprayed with nonstick cooking spray.) Place buns, cut side down, on grill to lightly toast them. Place sliced tofu on bottom halves of buns. Spoon a scant 1/4 cup slaw on top of tofu. Brush top halves of buns lightly with barbeque sauce, then place on top of tofu and slaw. Serve sandwiches immediately, with remaining slaw on the side. Leftover barbeque sauce can be refrigerated for upto 3 weeks.