Shredded BBQ Tofu Sandwiches

By Sarah's Vegan Kitchen · 40 min

Ingredients

Instructions

1. Brown the tofu: heat the oil in a nonstick skillet over medium-high heat. When it shimmers, add the shredded tofu in an even layer and leave it undisturbed 3 to 5 minutes until the bottom is golden. Toss and keep pan-frying, stirring occasionally, for another 8 to 12 minutes until evenly golden. Cook more or less depending on how chewy you want it.
2. Whisk together the soy sauce, warm water, bouillon paste, apple cider vinegar, smoked paprika, garlic powder, nutritional yeast and black pepper, making sure the bouillon dissolves fully.
3. Reduce the heat to low, pour the seasoning over the tofu and stir at once to coat. Cook 1 to 2 minutes until the tofu has absorbed the liquid.
4. Stir in the 1/2 cup BBQ sauce and let it heat through. Add more sauce if you want it saucier.
5. Whisk together the dressing: vegan mayo, yogurt, apple cider vinegar, Dijon mustard, the chick'n-style bouillon paste, maple syrup and celery seed, and add the cabbage, carrot and red onion. Toss well, then season with salt and black pepper to taste.
6. Lightly toast the buns in a pan until golden, optionally with a little butter or mayo first. If using cheese, melt it over the hot tofu in the pan before scooping.
7. Put a scoop of BBQ tofu on each bun, top with the slaw and any optional toppings like pickled onions, jalapeños or dill pickles.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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