tofu sliders
The term coleslaw originates from the Dutch expression koosla, which means ‘cabbage salad’.
Per serving : 553kCal / Carbs 80g / Protein 20g / Fat 17g
Ingredients
900g firm tofu
1/2 cup all purpose flour
480ml smokey BBQ sauce
1 tsp vegetable oil
8 slider buns
FOR THE CREAMY COLESLAW
125ml light mayonnaise
2 tbsp lime juice
1/4 tsp sea salt & cracked pepper
150g grated carrot
600g red cabbage
TO SERVE
Pickled jalapenos
How to make it
- Cut the block of tofu in half (to thin down the slices), then cut each half in quarters. You’ll need to drain some of the liquid from the tofu, you can do this by wrapping it in a piece of kitchen paper and putting a chopping board on top to weigh it down.
- Meanwhile, prepare the coleslaw. Add all ingredients to a large mixing bowl and combine well. Set aside.
- Next, pour flour into a shallow dish and submerged tofu, making sure it’s completely covered in flour.
- Bring a large, non-stick pan to high heat and add vegetable oil. In batches, place the tofu in the pan and generously baste the top side with BBQ sauce.
- Cook for about 2 minutes, then flip and baste the other side. Cook for an additional 2 minutes or until tofu is golden and crispy.
- Slice the sliders and top with coleslaw, tofu and pickled jalapenos.