Ingredients
1 Block Extra Firm Tofu
Purple Cabbage
Red Potatoes
Green Onions
BBQ Sauce
Buns
3 Tbsps Worcestershire Sauce
1 Tbsp Steak Seasoning
1/4 Cup Olive Oil
3 Tbsps Veganaise
1 Tbsp Dijon Mustard
1 Tbsp Garlic Powder
1 Tbsp Onions Powder
1/2 Tbsp Chili Powder
1/2 Tbsp Apple Cider Vinegar
Either the day before or several hours before you plan on cooking, you’ll need to marinate your tofu. Make sure your tofu has been pressed, then slice into 1” strips. Now in a large bowl or dish combine your olive oil, Worcestershire sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp chili powder, 1 tbsp steak seasoning, and salt and pepper to taste. Add tofu to the mixture and fully cover each piece in the marinade. Add your tofu to a zip lock bag or sealed container and put it in the fridge to marinate for 4 - 24 hours.
Heat your oven to 425º and cook your tofu for 20 minutes, flipping halfway.
For the slaw, you can make this ahead with your tofu or when you are ready to cook. First, chop up your cabbage, either with a knife or a mandoline slicer. Add your chopped cabbage to a large mixing bowl and combine with 1/2 tbsp ACV, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 3 tbsps veganaise, 1 tbsp dijon mustard, green onions, and salt and pepper to taste.
When your tofu is finished baking, toss in bbq sauce and add to your bun. Top with a little more bbq sauce and your slaw. (You could throw some pickles and hot sauce on there as well!) These go great with some smashed red potatoes!
Enjoy!
