BBQ Tofu Sandwiches

• Vegetarian

• Produce

  • 1 (4-oz. can Green chiles, mild or hot
  • 1/2 tsp Onion powder

• Refrigerated

  • 16 oz Tofu, extra firm

• Condiments

  • 1 cup Barbecue sauce
  • 1/2 tsp Liquid smoke
  • 2 tsp Mustard, prepared
  • 1 tbsp Tamari or soy sauce

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper
  • 1 Toppings

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Sandwich rolls

Found on yupitsvegan.com

Description

Ingredients

• 16 oz. extra-firm tofu, drained
• 1 tb. olive oil
• 1 (4-oz.) can chopped mild or hot green chiles, drained (see notes)
• 1 c. barbecue sauce of choice (I used homemade)
• 1 tb. tamari or soy sauce
• 2 tsp. prepared mustard
• ½ tsp. smoked paprika
• ½ tsp. liquid smoke
• ½ tsp. onion powder
• salt and pepper, to taste
• 4 sandwich rolls, split and toasted (I used Trader Joes whole wheat sandwich buns)
• other toppings for serving as desired, such as cabbage slaw, chopped green onion, or lettuce

Directions

• Wrap the drained tofu in a clean kitchen towel and place on a cutting board. Use a heavy object to press the tofu for at least 20 minutes, then slice into slabs. Prepare a plate lined with paper towels.
• Heat the olive oil in a large skillet. When hot, place the slabs of tofu into the skillet, and cook until browned and crisp on the bottom, 3-5 minutes. Gently flip and continue cooking until the other side is also crisp, 3-5 more minutes, then transfer to the paper towel-lined plate to absorb any excess oil.
• When the tofu has cooled, slice into thick matchstick shapes. Add to a saucepan along with the rest of the ingredients, and cook over medium-low heat until heated through and the tofu has absorbed some of the barbecue sauce.
• Adjust seasoning to taste, and serve hot on toasted sandwich rolls with other toppings of choice.