Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won't mind the contradiction. Serve with: Baked beans and corn on the cob.
Ingredients
- ¼ cup thinly sliced onion
- 1 14-ounce package extra-firm or firm water-packed tofu, drained
- ⅛ teaspoon salt
- 1 tablespoon canola oil
- ½ cup prepared barbecue sauce
- 1½ cups coleslaw mix (see Note) or finely shredded cabbage
- 2 tablespoons low-fat mayonnaise
- 2 teaspoons red-wine vinegar
- ¼ teaspoon garlic powder
- Freshly ground pepper to taste
- 4 whole-wheat hamburger buns, toasted
- 4 dill pickle sandwich slices
Instructions
1. Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about ½ inch thick, and pat dry. Sprinkle with salt.
2. Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more.
3. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
4. To assemble sandwiches, place about ⅓ cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.
Nutrition information
Per serving:271 calories
11 g fat(2 g sat)
5 g fiber
33 g carbohydrates
12 g protein
