Spicy Barbecued Tofu Burgers
These burgers feature slabs of extra firm tofu marinated in a spicy barbecue and chile powder mix, then broiled until caramelised. They are served on toasted buns with sliced pickles and a quick, tangy coleslaw made with cabbage, mayonnaise and Cajun seasoning. The recipe yields four substantial sandwiches.
Ingredients
- 1 (14 ounce) package extra firm tofu, drained and pressed
- 1/2 cup spicy barbecue sauce
- 1 tablespoon pure chile powder
- 4 rolls or 4 buns
- 1 large pickle, sliced
- 2 cups coleslaw mix or 2 cups shredded cabbage
- 3 tablespoons mayonnaise
- 1/4 teaspoon cajun seasoning
- 1/8 teaspoon fresh coarse ground black pepper
- 1 teaspoon sugar
- 1/8 teaspoon lemon-pepper seasoning
- 1 teaspoon white vinegar
- cayenne (to taste)
Method
- Slice the tofu cake horizontally to create rectangles roughly 3/4 inch thick, matching the size of your buns.
- Pour half of the barbecue sauce into a small pan. Coat each tofu rectangle on both sides with chile powder, then arrange them in a single layer over the sauce. Pour the remaining sauce over the top. Allow this to marinate for 30 minutes.
- Prepare the slaw by combining all ingredients except the cabbage in a small bowl. Let the mixture sit for 5 minutes before stirring it into the cabbage. Refrigerate the slaw until needed.
- Set your broiler to preheat, positioning the rack 6 inches from the heat source. Line a baking sheet with foil and place a rack on top, spraying it with cooking spray. Remove the tofu from the sauce, placing the pieces on the rack with space between them. Keep the leftover sauce. Broil until the top is browned and bubbly, about 5 minutes. Flip the tofu and broil for another 5 minutes until browned.
- Lightly toast the buns. Assemble each burger by placing a tofu slab on a bun, adding extra reserved sauce if you like, then topping with pickle slices and a generous scoop of the chilled slaw.
Nutrition (per serving)
Sodium999800 mg
Recipe details
CategorySnack
Authorsofie-a-toast
