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I’ve been making versions of these sandwiches for years<\/a>; they are based on a recipe by Bryant Terry<\/a>, Spicy Barbecue Tofu Triangles from Grub<\/a>, a book he co-wrote with Anna Moore Lappe. Tofu or chicken and sauce<\/strong> Coleslaw:<\/strong> Preheat the oven to 350\u00b0. Squeeze some of the water out of the block of tofu, halve the block, and cut the halves into slices \u2013 you should get 4 slices per half. Dredge the tofu in flour, heat about a tablespoon of the oil in a large skillet, and fry the tofu in batches turning once until it is browned on both sides, adding more oil as necessary.<\/p>\n If you are using chicken, cut each breast into 3 or 4 pieces, then pound with a meat mallet until flattened to about an inch thick. Dredge in flour and fry following the same directions as for the tofu.<\/p>\n For sauce, combine one tablespoon of the oil, the rice vinegar, soy sauce, tomato sauce, chipotle chile, maple syrup, molasses, cumin, oregano, red pepper flakes, chili powder, paprika, and salt & pepper to taste in a food processor or blender jar, and whir until smooth. Pour enough of this sauce to cover the bottom of a one to two quart baking dish, and transfer the tofu or chicken into the dish as it\u2019s fried. When you get all the tofu or chicken into the dish, pour in the rest of the sauce from the blender.<\/p>\n Cover the baking dish with foil, and bake for about 30 minutes, until all the sauce is absorbed.<\/p>\n Warm the buns, spread with mustard if desired, and make sandwiches with the tofu or chicken, and top with coleslaw.<\/p>\n For the coleslaw: In a large bowl, toss the shredded cabbage & grated carrot with the sugar and kosher salt. Transfer the cabbage mix to a colander – it helps to do this in the sink! – and set the colander inside the bowl. Let the coleslaw wilt for at least 1 hour and up to three. Lift the cabbage and colander out of the bowl, discard the liquid, and rinse and dry the bowl. Put the cabbage mixture back into the bowl and add the mayo, lemon juice, black pepper and celery seed if using and mix well. Chill the coleslaw for an hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" I’ve been making versions of these sandwiches for years; they are based on a recipe by Bryant Terry, Spicy Barbecue Tofu Triangles from Grub, a book he co-wrote with Anna Moore Lappe. Tofu\/chicken takes 30 minutes prep, and 30 minutes baking Slaw takes 15 minutes prep, 1-3 hours wilting, 1 hour or more chilling Tofu … <\/p>\n
\nTofu\/chicken takes 30 minutes prep, and 30 minutes baking
\nSlaw takes 15 minutes prep, 1-3 hours wilting, 1 hour or more chilling<\/p>\n
\nNote: you can make this even quicker by skipping the sauce ingredients, and covering the tofu or chicken with about a cup of your favorite bottled barbecue sauce<\/em>
\none 16 oz. package of firm tofu (such as Bountiful Bean, made in WI) OR 16 oz. skinless boneless chicken breast
\n3-4 tablespoons vegetable oil, divided
\nabout 3 tablespoons flour for dredging
\n2 tablespoons rice vinegar
\n3 TBLS soy sauce
\n1 8 oz. can of tomato sauce
\n1 large chipotle chile in adobo (or more if you like heat; these also come in cans)
\n2 tablespoons maple syrup
\n2 tablespoons molasses
\n2 teaspoon cumin
\n1 reaspoon dried oregano
\npinch red pepper flakes
\n1 teaspoon chili powder
\n1 teaspoon paprika
\n4 soft French rolls
\nmustard & coleslaw for serving<\/p>\n
\n6 cups shredded cabbage
\n1 carrot grated
\n1\/4 cup sugar
\n1 teaspoon kosher salt
\n1\/4 cup mayonnaise or vegan mayonnaise
\njuice of one large lemon or 3 tablespoons cider or rice vinegar
\nfreshly ground black pepper
\noptional: 1\/2 teaspoon celery seed
\nAdditional coleslaw variations, here<\/a> and here<\/a>.<\/p>\n