BARBECUE TOFU SANDWICHES
Finally a veggie sandwich with true barbeque flavor!
Provided by FOODCAT
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Drain the tofu between paper towels until most of the water has been squeezed out.
- Slice tofu into 1/4 inch thick slices.
- Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
- Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 47.1 g, Fat 12.5 g, Fiber 2.1 g, Protein 9.4 g, SaturatedFat 1.7 g, Sodium 945.4 mg, Sugar 17.3 g
GRILLED TOFU SANDWICH
Great sandwich when you're short on time and hungry!!
Provided by Cindy
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
- Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.
Nutrition Facts : Calories 549.2 calories, Carbohydrate 44 g, Cholesterol 7.9 mg, Fat 34.9 g, Fiber 4.7 g, Protein 19.5 g, SaturatedFat 5.1 g, Sodium 582.6 mg, Sugar 3.5 g
FOLAMI'S BBQ TOFU
Kwanzaa gatherings continue to go strong in community centers and at home in dining rooms, as they have since 1966. The seven-day holiday of self-reflection, often an extension of Christmas or the winter solstice, culminates with the karamu, or feast. The spread leans heavily vegetarian. In Atlanta, Folami Prescott-Adams dries, seasons, fries and broils pounds of tofu. Store-bought, tomato-based barbecue sauce provides the comfort factor. She is a 40-year veteran of Kwanzaa and maintains a spreadsheet of potluck logistics for her family and guests. Alongside this vegetarian barbecue, Dr. Prescott-Adams's buffet feeds more than 100 people, and the greatest hits include macaroni and cheese, red punch and black-eyed peas.
Provided by Nicole Taylor
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Two and a half hours before serving, start drying out the tofu: Place the slices in a single layer between clean, dry dish towels or double layers of paper towels. Press to remove water from the tofu, and let stand for 2 hours, replacing the soaked towels once or twice, until there is very little water left in the tofu. (You can press and dry the tofu quickly, and use it immediately, but it will be less crisp.)
- Heat a broiler to its highest setting. Heat a large skillet over medium and add the oil and butter, swirling to cover the bottom. Pour the tamari into a small, shallow dish. Press the tofu one last time. Quickly dip both sides of a single slice in the tamari and place it in the skillet. (Be careful as the liquid may lead to hot pops from the oil.) Repeat with the remaining tofu slices and tamari.
- Cook until the tofu gets the same beautiful golden brown on both sides, 2 to 3 minutes per side. While the tofu browns, spread half of the barbecue sauce on a small rimmed baking sheet. Transfer the tofu to the barbecue sauce on the sheet, then cover with the remaining sauce. Broil, turning once, until the sauce thickens and bubbles, 2 to 3 minutes per side. Serve hot.
GRILLED TOFU SANDWICHES
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 14
Steps:
- Press tofu.
- Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.
- Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.
- Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.
- Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.
Nutrition Facts : Calories 368 g, Fat 15 g, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, Sodium 1682 g
BARBECUE TOFU
With a scrumptious homemade barbecue sauce, this can easily be prepared in the oven or (even tastier, of course!) on the grill. It's a family staple, originally from "Breaking the Food Seduction" by Dr. Neil Barnard.
Provided by White Rose Child
Categories Soy/Tofu
Time 45m
Yield 10 tofu steaks, 5 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture.
- Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue.
- Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce.
- Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor.
- Bake for 20 minutes at 350°F, turning halfway through.
- If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce.
- Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!
Nutrition Facts : Calories 103.6, Fat 4.8, SaturatedFat 0.9, Sodium 322.7, Carbohydrate 8.6, Fiber 1.3, Sugar 5.4, Protein 8.4
BBQ TOFU SANDWICH
Make and share this BBQ Tofu Sandwich recipe from Food.com.
Provided by TattooedMamaof2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place onion in a small bowl, cover with cold water and set aside. Stand tofu on it's long narrow side. Cut lengthwise into 4 slabs, each about 1/2-inch thick, and pat dry. Sprinkle with salt.
- Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs. Cook until browned on both sides, about 4 minutes per side.
- Reduce heat to low. Add bbq sauce and carefully turn the tofu to coat with the sauce. Cover and cook 3 more minutes.
- Meanwhile, combine coleslaw, mayo, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
- To assemble sandwiches, place about 1/3 cup coleslaw mixture on each bun and top with a tofu slab, pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top bun.
Nutrition Facts : Calories 292.6, Fat 13.4, SaturatedFat 2.2, Cholesterol 1.9, Sodium 1427.1, Carbohydrate 32.9, Fiber 4.6, Sugar 9.1, Protein 13.9
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Ratings 2Category LunchCuisine AmericanTotal Time 28 mins
- Drain the tofu, cut into 1/4 inch slices, pat dry with a clean kitchen towel, and place in a shallow dish.
- Brush tofu slices with Bragg's Liquid Aminos, sprinkle with nutritional yeast flakes, onion powder, and garlic powder. Marinate for 20 minutes.
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