BBQ Tofu Dinner & Easy Vegan Coleslaw Recipe| Kathy's Vegan Kitchen

Welcome to Kathy's Vegan Kitchen. Today we're barbecuing tofu, corn, and pineapple for a sandwich.

Use extra firm tofu; drain and dry it with paper towels. Cut the tofu into four slabs for grilling.

In a bowl, add 1/2 cup barbecue sauce, then add 1/4 cup to the bottom and coat the tofu, ensuring it's well covered.

Marinate the tofu in the refrigerator for a few hours (overnight preferred).

Prepare the corn by removing husks and silks; place 4 ears in a silicone bag.

Marinate the corn with lime juice, 1/2 cup cilantro, and hot sauce. Shake to mix and refrigerate.

After marinating, grill the tofu, corn, and pineapple. Start with tofu for about 8 minutes total, flipping halfway for grill marks.

Grill corn for about 10 minutes, rolling it around occasionally. Grill pineapple for 5-6 minutes.

Brush the tofu with leftover marinade while grilling.

Prepare coleslaw with 3 cups shredded white cabbage, 1 cup shredded carrots, and 1 cup shredded red cabbage. Add chopped green onions.

Mix 1/2 cup cashew mayo, 2 tablespoons maple syrup, and 2 tablespoons Dijon mustard for the dressing. Combine with the coleslaw and refrigerate.

Grill the marinated tofu, corn, and pineapple, then assemble the sandwich with spinach tortillas, baby spinach, tomato slices, coleslaw, tofu, and pineapple.

Heat a medium skillet and warm the assembled sandwich until just warm on the outside. Cut in half and serve.

Equipment Needed

Spice Level:

Dietary