All American Vegetarian -- Tofu Sandwiches

[Guest guest]

* Exported from MasterCook *

 

Tofu Sandwiches with Barbecue Sauce and Tangy Slaw

 

Recipe By :All-American Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : All-American Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu

BARBECUE SAUCE:

3/4 cup ketchup

1/4 cup molasses

2 tablespoons brown sugar

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 teaspoons chipotle chile sauce -- (or to taste)

OR 2 tsp. hot sauce and a dash of Liquid

Smoke

1 tablespoon Tennessee whiskey or bourbon

salt & pepper to taste

SLAW:

4 cups shredded green cabbage

1/2 cup shredded carrot

1/4 cup red wine vinegar

1 1/2 tablespoons sugar

1/2 teaspoon salt

-------

hamburger buns

 

To make sauce: Combine ketchup, molasses, brown sugar, vinegar, Worcestershire

sauce, and chipotle sauce in a nonaluminum saucepan. Simmer over low heat for

15 minutes, stirring frequently. Stir in whiskey if using and add salt &

pepper. Remove from heat and let cool. Use immediately or pour into a clean

glass jar, cover tightly, and refrigerate.

 

To prepare tofu: 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

the palms of your hands to squeeze out moisture. Place tofu slices in a glass

baking dish or pie plate. Pour 1/2 cup of barbecue sauce over tofu and turn

tofu slices to coat evenly. Cover and refrigerate for several hours or

overnight.

 

To make slaw: 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 up to 24

hours.

 

Heat coals. Grill tofu over medium-hot coals, turning once and basting once or

twice with additional barbecue sauce, until nicely browned, 6-8 minutes. (Tofu

may also be cooked under a broiler or in a nonstick pan that has been sprayed

with nonstick cooking spray.)

 

Place buns, cut sides down, on grill to lightly toast them. Place sliced tofu

on bottom halves of buns. Spoon a cant 1/4 cup slaw on top of tofu. Brush top

halves of buns lightly with barbecue sauce, then place on top of tofu and slaw.

 

Serve sandwiches immediately with remaining slaw on the side. Leftover barbecue

sauce can be refrigerated for up to three weeks.

 

S(ISBN):

" 0-8050-3509-5 "

Copyright:

" 1995 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 246 Calories (kcal); 5g Total Fat; (18% calories from fat); 10g

Protein; 43g Carbohydrate; 0mg Cholesterol; 861mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 2 1/2 Other Carbohydrates

 

NOTES : This dish is bestif started the day before serving since the tofu must

marinate for several hours or overnight in the sauce.

Nutr. Assoc. : 0 2130706543 0 0 0 0 0 0 0 1618 0 0 0 0 0 0 0 0 0