Pulled tofu barbecue sliders recipe
This is finger-licking good, very messy and seriously easy to make. Just make sure you prepare enough for everyone to come back for seconds.
Ingredients
For the tofu- 2 x 225g/8oz packs of smoked tofu, drained and dried (we like Tofoo)
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 1 tsp garlic powder
- 200 ml ready-made barbecue sauce
- 8 small bread rolls
- 0.5 red apple, cored and grated
- 0.5 green apple, cored and grated
- 0.5 red onion, very finely sliced
- 1 x quarter of white cabbage, finely shredded
- 3 tbsp mayonnaise
- 2 tbsp yogurt, dairy or non-dairy
- 1 tsp wholegrain mustard
- 1 pinch each of sea salt and ground black pepper
Details
- Cuisine: American
- Recipe Type: Tofu
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a baking tray with baking paper.
- Grate the tofu on the big side of a grater and place in a mixing bowl.
- Add the vegetable oil, soy sauce, smoked paprika and the chilli and garlic powders, and toss until the tofu is well coated.
- Spoon the tofu on to the lined baking tray and bake for 20-25 minutes, tossing halfway through cooking.
- Meanwhile, make the apple slaw. Mix together the apples, onion and cabbage.
- Mix together the mayonnaise, yogurt and mustard, and fold into the apple, onion and cabbage. Toss to cover and season well.
- Pour the barbecue sauce into a small saucepan and add a splash of water. Heat and leave to simmer.
- Slice the bread rolls in half and lightly toast.
- Add the tofu to the pan of simmering barbecue sauce and stir to coat.
- Spoon the ‘pulled’ tofu on to the toasted rolls and top with a spoonful of apple slaw. Serve immediately with a pile of napkins.
This recipe is extracted from The Tofoo Cookbook by The Tofoo Co. (Ebury Press, £16.99). Photography by Joff Lee.
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