Barbecue Tofu Sandwiches
In this recipe, slices of tofu are dredged in cornstarch and browned on both sides in the oven on a baking sheet. We then generously coat the slices in barbecue sauce and return them to the oven to let them caramelize and crisp up even further. We serve the tofu slices on hamburger buns garnished […]
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 block (350 g) extra-firm tofu
- ⅓ cup (45 g) cornstarch
- ⅓ cup (75 ml) homemade or store-bought barbecue sauce
- 2 cups (170 g) red cabbage, thinly sliced
- ¼ cup (30 g) carrots, julienned
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) maple syrup
- 1 green onion, thinly sliced
- 4 brioche hamburger buns, toasted
- ⅓ cup (75 ml) homemade or store-bought barbecue sauce
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Brush a non-stick or parchment paper-lined baking sheet with the oil.
- Place two layers of paper towels on a work surface. Place the tofu on the paper towels and cover with another two layers of paper towels. Press with your hands to absorb all of the water. Change the paper towels as needed. Cut the tofu into 16 slices.
- Place the cornstarch on a plate. Dredge the tofu slices in the cornstarch and place them on the baking sheet. Bake for 20 minutes, flipping the slices over halfway through cooking.
- Remove the baking sheet from the oven. Using a pastry brush, coat the tofu slices with the barbecue sauce on both sides. Continue baking for 10 minutes or until the sauce begins to caramelize slightly.
In this recipe, slices of tofu are dredged in cornstarch and browned on both sides in the oven on a baking sheet. We then generously coat the slices in barbecue sauce and return them to the oven to let them caramelize and crisp up even further. We serve the tofu slices on hamburger buns garnished with coleslaw and green onion.