This is a great recipe for your last summer adventures before the temperatures cool - I don't know when on Earth that will actually happen in Arkansas and it's still almost 100 degrees everyday! but let's get to the exciting part of these temps - food!
Last weekend we wanted to get some BBQ going - without some of the nasty ingredients that can be present in many of the BBQ sauces on the shelves these days.
The BBQ sauce that we typically use is from Primal Kitchen - this is the collection they have, but I like the class one personally and would use it for this recipe.
You can also edit this to your specifications - I would try it with the coleslaw and without!
Also for the mayo - we tend to use this mayo - but feel free to choose your own - double check those ingredients as they can sneak in more seed oils and other crazy things!
Ingredients:
- 12 ozs Tofu (extra-firm, pressed, finely sliced)
- 1 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- Sea Salt & Black Pepper (to taste)
- 1 tbsp Cornstarch
- 2 tbsps Extra Virgin Olive Oil
- 1/4 cup Barbecue Sauce
- 2 cups Coleslaw Mix
- 1/4 cup Vegan Mayo
- 4 slices Gluten-Free Bread (cut in half, toasted)
Instructions:
- In a large bowl, toss the tofu with the smoked paprika, garlic powder, salt, black pepper, and cornstarch. Mix until the tofu is evenly coated.
- Heat the oil in a large pan over medium-high heat. Cook the tofu for eight to 10 minutes, stirring occasionally until golden and crispy.
- Add the barbecue sauce. Stir until the tofu is evenly coated and heated through.
- Combine the coleslaw mix and mayo in a separate bowl. Toss until well coated.
- Divide the tofu evenly among the buns. Top with the coleslaw, and enjoy!
2 servings
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