Ingredients:
1/4 cup thinly sliced onion
1 14-ounce package extra-firm or firm water-packed tofu, drained
1/8 teaspoon salt
1 tablespoon canola oil
1/2 cup prepared barbecue sauce
2 tablespoons low-fat mayonnaise
2 teaspoons red-wine vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
4 whole-wheat hamburger buns, toasted
1 1/2 cups coleslaw mix (see Note) or finely shredded cabbage
Directions:
1.Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt.
2. Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more.
3. Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
4. To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.
I didn't have the cabbage, so I just used lettuce. But it was still delicious all the same! For nutritional information check out Eating Well's website.
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