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BBQ Tofu Sliders with Creamy Apple Slaw

BBQ Tofu Sliders with Apple Slaw

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 sliders 1x
  • Category: appetizer, snack, party food
  • Method: bake
  • Cuisine: American, Healthy, Vegan

Description

BBQ Tofu Sliders with Apple Slaw. These sliders are perfect for tailgating parties, football games and get togethers. Vegan and delicious! Crispy BBQ tofu with creamy apple slaw.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 sliders 1x
  • Category: appetizer, snack, party food
  • Method: bake
  • Cuisine: American, Healthy, Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 sliders 1x
  • Category: appetizer, snack, party food
  • Method: bake
  • Cuisine: American, Healthy, Vegan
Scale

Ingredients

  • 1 (14 ounce) container extra firm tofu, pressed and drained
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt & 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoons olive oil, plus more for the baking sheet
  • 1/3 cup barbecue sauce
  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 1 apple, peeled and shredded (I use my mandoline)
  • 1 tablespoon brown sugar
  • 1 tablespoon white or apple cider vinegar
  • 23 tablespoons mayo (vegan or regular)
  • salt/pepper to taste
  • 12 slider buns

Instructions

Instructions

  1. Preheat oven to 425 degrees F. Drain and press the tofu (using either a tofu press or by wrapping the tofu in papertowels/a dish towel and placing something heavy on top.) Let sit for at least 5 minutes to get as much water out as possible. Slice the tofu into slabs- I slice in quarters, then in thirds again to get 12 thick slices.
  2. Combine the seasonings and olive oil in a small bowl and rub over the tofu. Place on a lightly greased baking sheet and roast, flipping halfway through until crispy, about 30 minutes.
  3. Remove from oven and baste with BBQ until coated on both sides. Place back in the oven for an additional 5 minutes to warm through. Remove from oven.
  4. While the tofu is baking, make the slaw. Whisk together the sugar, vinegar, mayo and salt and pepper until sugar is dissolved. Toss with the cabbage, carrot and apple until well dressed, adding more salt/pepper as needed.
  5. To serve, top the BBQ tofu on the slider buns along with a heaping pile of apple slaw.

Notes

*I love frozen and then thawed tofu for this dish as it has the best texture. But, if you don’t have time to do that then just use firm tofu drained and pressed.

* To easily shred the vegetables, I use a mandoline or my food processor.

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