BBQ and slaw are pretty much a match made in heaven. And eating plant-based food doesn’t mean you have to miss out on this simple pleasure! Just whip up some tofu BBQ. Wait – you say – how can tofu ever have a truly meaty texture? We’ve got answers. Freeze it. No kidding. Bring home your tofu and just toss it in the freezer. The night before you plan to make this recipe, let it thaw. Then you can proceed as normal. The freezing process changes the tofu’s texture and makes it extra chewy and hearty.
The Carrot- Dill Slaw and BBQ Tofu are designed to be counterpoints to each other: the tofu is spicy and warm and the slaw’s dill and cabbage cool things down – opposite sensations in each bite! This recipe is fast to pull together and will make a great weeknight meal or could easily pack for lunches or picnics. If you want extra flavor make the slaw ahead and chill it until you’re ready to serve. And of course, the longer you marinate the tofu in BBQ sauce, more potent the flavors will be. Like your BBQ extra hot? Add sriracha or hot sauce to the marinade! Want it less spicy? Leave out the cayenne and horseradish.
Finding ingredients should be a snap for this recipe. When shopping for vegan BBQ sauce, you will have a lot of options – just watch out for those containing beef or pork/bacon ingredients; some have honey and very few contain dairy. We used Jack Daniels Extra Spicy in this recipe and Bone-Suckin’ Sauce another time. Vegan mayo is increasingly easy to locate and we really like Just Mayo, Vegenaise and Earth Balance brands. If you need gluten-free rolls, there are options at most neighborhood grocers now – if not in the specialty diets aisle, check the freezer case. You could also try these in wraps, if you prefer and rice-flour wraps are also widely available for those eating GF.
BBQ Tofu Sandwiches with Carrot-Dill Slaw
5 cups shredded cabbage (bagged, pre-shredded works great)
2 cups shredded carrots (bagged, pre-shredded or grocery salad bar works greats)
1/2 cup chopped green onion
1/3 cup fresh dill
1 or 2 cloves of garlic, as preferred
1/4 cup apple cider vinegar
3 Tbl. yellow mustard
2 Tbl. grapeseed oil
salt and pepper, to taste (we like about 1/2 tsp. each)
1/8 to 1/4 cup water
In a large mixing bowl, combine shredded cabbage, shredded carrots and chopped green onions. Set aside.
Add to a food processor or blender fresh dill, garlic cloves, apple cider vinegar, yellow mustard, grapeseed oil, salt and pepper. Blend thoroughly until dill and garlic are broken down. Dressing will be a bright green. Add small amounts of water, as needed to thin enough to coat vegetables.
Toss with cabbage, carrots and green onions. Allow to stand for at least 10 to 15 minutes and up to overnight in the fridge for best flavor.
BBQ Tofu Sandwiches
1 block extra firm tofu, frozen, thawed and drained
1 cup vegan BBQ sauce
1 tsp. garlic powder
1 tsp. onion powder
dash of cayenne, optional
1 tsp. horseradish, optional
1 Tbl. grapeseed oil
1 red onion, to serve
8 sandwich rolls, to serve
extra BBQ sauce or vegan mayo, as desired, to serve
Cut tofu into small cubes, about 1/2-inch squares. Make sure all water is squeezed from tofu.
In a large bowl, stir together BBQ sauce, garlic powder, onion powder, cayenne and horseradish to make a marinade. Fold in tofu cubes and allow to stir and absorb liquid for at least 10 minutes and up to overnight (chill if doing a longer marinate time.)
To prepare sandwiches, warm grapeseed oil in large saute pan. Saute red onions two minutes to season oil, and then add marinated tofu cubes and all sauce. Cook together over medium-high heat for about 5 to 8 minutes until onions and tofu are cooked through and lightly browned.
Top rolls with tofu/onion combination and then pile on some carrot-dill slaw. Add other condiments as desired, such as extra BBQ sauce, vegan mayo, hot sauce, horseradish or relish. For a tasty treat, toast the rolls before serving.
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