Vegan BBQ Tofu Sandwiches with Coleslaw

Ingredients

• Coleslaw (The video displays a coleslaw ingredient list, but the quantities are not readable in the supplied source.)
• 1 package Extra-firm tofu (Cut into four planks; package weight is not stated.)
• Saltwater-bath ingredients (The displayed ingredient list is not readable in the supplied source. Combine with water, bring to a boil, and use to simmer the tofu.)
• Broth from the tofu bath (For brushing over the sliced tofu before seasoning.)
• Mustard (For the wet baste; use a heavy coat.)
• Liquid aminos (Mixed with the mustard for the wet baste.)
• Dry barbecue pork rub (The displayed rub ingredients and quantities are not readable in the supplied source; apply heavily over the mustard-amino baste.)
• 0.5 White onion (Sliced into long, thin strips.)
• 2 cloves Garlic (Sliced thin rather than minced.)
• 0.75 small Red bell pepper (Use about three-quarters of a small pepper, or half of a larger pepper; slice into long, thin strips.)
• Olive oil (A little, for frying the onion, garlic, and pepper.)
• Sesame oil (A little, for frying the onion, garlic, and pepper.)
• Ketchup (Use a 50:50 mix with barbecue sauce; exact quantity is not stated.)
• Barbecue sauce (Use a 50:50 mix with ketchup; exact quantity is not stated.)
• 1 cup Water (The creator first added 1 cup and later added a second cup because more liquid was needed to hydrate the tofu.)
• Maple syrup (A little, added to increase sweetness.)
• 2 Vegan burger buns (The creator used Dave's Killer Buns; toast before assembling.)

Steps

1. 1

   Mix all of the coleslaw ingredients together. Taste it before chilling and adjust the seasonings if needed.

2. 2

   Cover the coleslaw and refrigerate it for a few hours so the flavors can blend. The creator recommends preparing it early in the day for dinner.

3. 3

   Cut the extra-firm tofu into four planks. Add the saltwater-bath ingredients to a pot, bring the liquid to a boil, and carefully add the tofu.

4. 4

   Boil the tofu in the flavored bath for about 20–30 minutes, until it becomes darker and absorbs much of the liquid.

5. 5

   Carefully remove the softened tofu from the bath; it may break apart. Stack the planks and reserve the cooking broth.

6. 6

   Line a baking sheet with parchment paper. Slice the tofu planks into very thin pieces, allowing varied sizes and shapes, then arrange the slices in an even, slightly overlapping layer on the sheet.

7. 7

   Brush the tofu generously with some of the broth in which it was boiled.

8. 8

   Mix the mustard and liquid aminos for the wet baste. Brush a heavy coat over the tofu, then heavily sprinkle the dry barbecue rub over the surface.

9. 9

   Bake the seasoned tofu at 350°F (175°C) for about 30 minutes. Convection can help dehydrate it. Watch closely because the thin pieces can quickly go from usable to burned.

10. 10

    Remove the tofu from the oven and test it. It should resemble tofu jerky, with some crisp parts.

11. 11

    While the tofu cools, slice half a white onion, two garlic cloves, and about three-quarters of a small red bell pepper into long, thin strips.

12. 12

    Heat a frying pan with a little olive oil and sesame oil. Add the sliced onion, garlic, and bell pepper, and cook until softened.

13. 13

    Transfer the cooled tofu to a cutting board and separate the slices that have stuck together.

14. 14

    Add the separated tofu to the cooked vegetables and toss everything together.

15. 15

    Add equal parts ketchup and barbecue sauce, then add about 1 cup of water. Set the pan over low heat, cover it, and let the mixture simmer so the tofu can hydrate.

16. 16

    If the mixture still seems too dry, add a second cup of water as the creator did. Taste the tofu; if it remains too dense or does not taste sufficiently meaty, add more water and continue hydrating it.

17. 17

    Add a little maple syrup to increase the sweetness.

18. 18

    Toast the vegan buns.

19. 19

    Lift the saucy tofu mixture from the pan and allow excess liquid to drip off. Divide plenty of the tofu filling between the two toasted buns.

20. 20

    Top each sandwich with the chilled coleslaw and place the top bun over the filling. Serve immediately; the sandwiches will be messy and combine hot tofu with cold slaw.

Notes

The exact quantities shown in the video's ingredient screenshots are not readable in the supplied transcript, so the saltwater bath, dry rub, wet baste, coleslaw, oils, sauces, and maple syrup remain unquantified. The creator warns that tofu can burn quickly during baking. A top comment suggests an alternate method, but it is not the creator's method and was not incorporated.

Nutrition per serving

• main
• sandwich
• vegan
• plant-based
• dairy-free
• egg-free
• baked
• stovetop