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LOCATION: Recipes >> Vegetarian >> Tofu Sandwich 03

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Tofu sandwiches with barbeque sauce and tangy slaw
Makes 4 servings

3/4 cup ketchup
1/4 cup molasses
2 tbsp brown sugar
1/4 cup cider vinegar
1 tbsp vegetarian Worcestershire sauce
2 tsp chipotle chile sauce (or 2 tsp hot red pepper sauce and a dash of
liquid smoke)
1 tbsp Tennessee whiskey or bourbon (optional)
Salt and pepper to taste
1 pound firm tofu

4 cups shredded green cabbage
1/2 cup shredded carrot
1/4 cup red wine vinegar
1 1/2 tbsp sugar
1/2 tsp salt

Fluffy or whole wheat hamburger buns

Combine ketchup, molasses, brown sugar, vinegar Worcestershire
sauce and chipotle sauce in a nonaluminum saucepan. Simmer over
low heat for 15 minutes, stirring freqently. Stir in whiskey if
using and add salt and pepper. Remove from heat and let cool. Use
immediately or pour into a clean glass jar, cover tightly, and

Drain and rinse tofu. Cut crosswise into 8 thin slices. Wrap a
thick paper towel around each slice and gently but firmly press
tofu between palms of your hands to squeeze out moisture. Place
tofu slices in a glass baking dish or pie plate. Pour 1/2 cup
barbeque sauce over tofu slices and turn them to coat evenly. Cover
and refrigerate for several hours or overnight.

Place cabbage and carrot in a glass or ceramic bowl. Add vinegar,
sugar and salt, and toss well. Chill for at least 1 hour and upto
24 hours.

Heat coals. Grill tofu over medium-hot coals, turning once and
basting once or twice with additional barbeque sauce, until nicely
browned, 6 to 8 minutes. (Tofu may also be cooked under a broiler
or in a nonstick pan that has been sprayed with nonstick cooking

Place buns, cut side down, on grill to lightly toast them. Place
sliced tofu on bottom halves of buns. Spoon a scant 1/4 cup slaw
on top of tofu. Brush top halves of buns lightly with barbeque
sauce, then place on top of tofu and slaw.

Serve sandwiches immediately, with remaining slaw on the side.
Leftover barbeque sauce can be refrigerated for upto 3 weeks.


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