Crispy BBQ Tofu Sandwich with Slaw

A delectable vegan supper is ready in about 30 minutes with crispy tofu coated in BBQ sauce, topped with avocado, and a refreshing cilantro cabbage salad.

Ingredients

For the tofu

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup BBQ sauce
• 1 tbsp vegetable oil

For the slaw

• 1/4 head green cabbage, shredded
• 1/4 head red cabbage, shredded
• 1/2 large carrot, grated
• 2 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp honey
• Salt and black pepper, to taste

For the sandwich

• 4 burger buns
• 1/2 cup sliced red onion
• 1/2 cup sliced pickles

Instructions

1. Cut the pressed tofu into 1/2-inch thick slices.
2. In a shallow dish, mix together the flour, garlic powder, smoked paprika, salt, and black pepper.
3. Dip each tofu slice in the flour mixture, making sure to coat it well.
4. Heat the vegetable oil in a large non-stick pan over medium-high heat.
5. Add the coated tofu slices to the pan and cook for 4-5 minutes on each side, or until crispy and golden brown.
6. Once the tofu is crispy, pour the BBQ sauce over the tofu slices and stir to coat.
7. In a large bowl, mix together the shredded green and red cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, salt, and black pepper.
8. Toast the burger buns.
9. To assemble the sandwiches, place a tofu slice on the bottom half of each bun.
10. Top the tofu with a generous portion of slaw.
11. Add sliced red onion and pickles on top of the slaw.
12. Place the top half of the bun on the sandwich.

Nutrition facts (per serving, based on 4 servings)

• Calories: 535
• Total fat: 17g
• Saturated fat: 2.6g
• Cholesterol: 5mg
• Sodium: 1476mg
• Total carbohydrate: 79g
• Dietary fiber: 8.2g
• Sugars: 32g
• Protein: 19g