BBQ Tofu Sandwiches

I think it's worth it to make some home made coleslaw to add to the sandwich.  I just bought shredded cabbage, added vegan mayo, vinegar, sugar and green onion to my mixture.

BBQ Tofu Sandwiches

4 sandwiches

1            package (16 ounces) extra-firm tofu

1/4         cup ketchup

2            tablespoons Dijon Mustard

2            tablespoons soy sauce

1            tablespoon molasses

1            tablespoon grated, peeled fresh ginger

1/8         teaspoon cayenne pepper

2            garlic cloves, crushed with garlic press or finely minced

2            teaspoons sesame seeds

8            slices whole-grain or sprouted bread, toasted

            Top with tomato, lettuce or coleslaw

Drain tofu; wrap in clean dish towel. Place wrapped tofu in pie plate; top with a dinner plate.  Place 1-2 heavy cans on top of late to weight down tofu to extract excess water; set aside about 15 minutes.

Meanwhile, preheat broiler.  Coat rack in broiling pan with nonstick cooking spray.

In small bowl, combine ketchup, mustard, soy sauce, molasses, ginger, cayenne, and garlic, stirring until blended.

Remove plate and cans, unwrap tofu, and discard water in pie plate.  Place tofu on cutting board with a shorter side facing you.  Cut tofu lengthwise into 8 slices.

Put tofu slices on broiler pan or prepared baking pan, brush with BBQ sauce.  Place in broiler about 5 inches from source of heat and broil tofu until BBQ sauce looks dry, about 3-5 minutes.  With metal spatula, turn slices over; brush with remaining ketchup mixture and sprinkle with sesame seeds.  Broil tofu 3 minutes longer.

To serve, place 2 tofu slices on 1 slice of toasted bread.  Add coleslaw or other fixings.  If only making four sandwiches, add another layer of two pieces of tofu.