Tuesday, August 24, 2010

BBQ Tofu Sandwich

Remember those Pecan & Mushroom Burgers I made a couple months ago and froze? I popped them in the refrigerator this morning to thaw and cooked them up for dinner, along with the blue cheese sauce. Delicious! Just as awesome as it was the first time around.

I had a coupon for tofu and all the other ingredients at home so I decided this tofu sandwich would be a good weeknight meal. And it is! It comes together so quickly. Next time I would cook the tofu longer because we like it when it's super-firm. It was yummy though.


Bbq Tofu Sandwich
Eating Well

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 mind the contradiction. Serve with: Baked beans and corn on the cob.
Note: Look for preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section.

1/4 cup thinly sliced onion
14 ounces 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 -- (see Note)
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

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.

Yield: 4 servings

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