Pulled Tofu Sliders
The main appeal of tofu in this recipe is that it can be made super crunchy, while soaking up all the sauce. This dish uses it grated as a garnish on a little bun, evoking the flavour of pulled pork, minus the cooking time and price! Barbecue sauce made with condiments from the fridge brings […]
Ingredients
- 1 lb (450 g) firm tofu, patted dry and grated
- 1/3 cup (45 g) cornstarch
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp ground chipotle chili pepper (optional)
- 2 tbsp (30 ml) vegetable oil
- 6 tbsp (90 ml) ketchup
- 3 tbsp (45 ml) maple syrup
- 1/2 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground chipotle chili pepper (optional)
- 12 mini brioche hamburger buns, pulled apart and cut in half horizontally, warm (see note)
- 1 Lebanese cucumber, sliced into thin rounds
- 1 cup (30 g) cilantro leaves
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large bowl, combine the tofu with the cornstarch and spices. Season generously with salt and pepper.
- Pour the oil onto a non-stick or parchment paper-lined baking sheet. Spread the tofu mixture out on the baking sheet, lightly coating it in the oil. Bake for 10 minutes. Remove the baking sheet from the oven. Stir the tofu with a spatula. Bake for another 5 minutes.
The main appeal of tofu in this recipe is that it can be made super crunchy, while soaking up all the sauce. This dish uses it grated as a garnish on a little bun, evoking the flavour of pulled pork, minus the cooking time and price! Barbecue sauce made with condiments from the fridge brings the finishing touch. Anything to make back-to-school nights simpler!