BBQ Tofu Sliders
User Reviews
4.8
BBQ Tofu Sliders
Description
The BBQ Tofu Sliders feature firm tofu pressed to remove excess moisture, then chopped and seasoned with smoked paprika, garlic powder, salt, and freshly cracked black pepper. Coated evenly with cornstarch, the tofu pieces get a light crispness when sautéed in oil. After cooking, they are tossed in a flavorful BBQ sauce that adds sweetness and smokiness.
The sliders are assembled with soft buns and a simple coleslaw made by combining shredded cabbage with a dressing of mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper, adding creaminess and a touch of tang. The contrast between the crunchy coleslaw and tender, saucy tofu makes this meal enjoyable.
This dish works well for casual lunches or dinners where a plant-based protein option is desired. The coleslaw can be prepared in advance, and pressing the tofu helps achieve a better texture that holds up well in the sandwich.
Ingredients
BBQ Tofu
- 14 oz. block firm tofu $1.69, or extra firm tofu
- 1 tsp smoked paprika $0.10
- 1/4 tsp garlic powder $0.03
- 1/2 tsp salt $0.02
- black pepper $0.02, freshly cracked
- 1 Tbsp cornstarch $0.04
- 2 Tbsp neutral cooking oil $0.08, generic cooking oil
- 1/4 cup BBQ sauce $0.15
Simple Coleslaw
- 1/2 lb. cabbage slaw mix $0.60, shredded, about 3 cups
- 1/3 cup mayonnaise $0.44
- 1/2 Tbsp honey $0.06
- 1 tsp Dijon mustard $0.06
- 1 tsp apple cider vinegar $0.02
- 1/4 tsp salt $0.02
- black pepper $0.02, freshly cracked
For Serving
- 3 Tbsp BBQ sauce $0.12
- 3 Buns $0.86
Instructions
- OPTIONAL: Freeze the tofu at least a day before, then thaw before pressing. This gives the tofu a more firm and less jelly-like texture.
- Remove the tofu from the package and place it on a baking sheet. Place a cutting board or a smaller baking sheet on top, then place something heavy on top, like a pot full of water, or a cast iron skillet. Allow the tofu to press for about 30 minutes to remove excess water. (If you previously froze the tofu, you can press for about half the time because the water comes out much more quickly.)
- Once pressed, transfer the tofu to a cutting board and roughly chop into random 1/2-inch sized pieces. Place the chopped tofu in a bowl.
- In a separate small bowl, stir together the smoked paprika, garlic powder, salt, and some freshly cracked pepper. Sprinkle this over the tofu, then gently stir the tofu until it is coated in the spices.
- Add 1 tsp cornstarch to the tofu and gently fold until coated. Repeat two more times until 1 Tbsp cornstarch total has been added to the tofu.
- Heat 2 Tbsp cooking oil in a large non-stick skillet over medium heat (cast-iron or teflon, your choice). Once the oil is very hot, add the tofu to the skillet. Let the tofu cook, stirring only occasionally, for about ten minutes, or until it appears firm and darkened on the outside edges.
- Remove the tofu from the heat, add the 1/4 cup BBQ sauce, and stir to coat.
- While the tofu is cooking, prepare the simple coleslaw. In a medium bowl stir together the mayonnaise, honey, Dijon, vinegar, salt, and pepper. Add the shredded cabbage coleslaw mix, then stir until it is coated in the dressing.
- To serve the sliders, scoop about 1/3 of the BBQ tofu onto each bun, then drizzle each with an extra tablespoon of BBQ sauce. Finish each slider off with a heaping scoop of the simple coleslaw and finally, the top half of the bun. Enjoy!
Notes
- Pressing tofu properly removes excess water for a firmer texture that holds up during cooking.
- Prepared coleslaw mix is shredded cabbage and carrots and is convenient for small quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 6121 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 612.1kcal | 31% |
| Carbohydrates | 43.07g | 14% |
| Protein | 19.4g | 39% |
| Fat | 41.13g | 63% |
| Sodium | 2593.83mg | 108% |
| Fiber | 3.97g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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