Tuesday, April 24, 2012

BBQ Tofu Sandwich

I may be a vegetarian, but my husband is not.  I have to find meals that will satisfy his tastes while still not containing meat.  This sandwich is a great option!  With the chunky tofu and crunchy onions and bell pepper, it has plenty of heft to it.  Best of all, it is a cold sandwich, so the tofu filling can be made ahead of time to minimize dinnertime stress...a big deal in my house with the two kiddos!

14 oz firm tofu
1 green bell pepper, diced
1/2 C red onion, diced
2 Tbsp cilantro, chopped
1/2 tsp cumin
1/2 C whole-kernel corn
1/4 C vegan mayonnaise
1/4 C regular mayonnaise
1/2 C BBQ sauce

Note: I mix the two kinds of mayonnaise to make it a little more healthy.  Feel free to use only one or the other if you prefer. 

  1. Prepare the tofu by rinsing it and slicing it into 1/2 inch thick slabs.  Then place in a towel or layer in paper towels to press the excess water out of it.  I usually place my cutting board on top of the wrapped tofu with a medium sized bowl on top of it to weigh it down.  
  2. Once drained, cut into 1/2 inch cubes and place in a medium bowl.
  3. Add the pepper, onion and cilantro to the bowl.
  4. Combine the ingredients being careful not to break the tofu.
  5. In a small bowl, combine the cumin, corn, both mayonnaises, and BBQ sauce.  Mix well.
  6. Gently combine the tofu with the dressing
  7. Serve on your favorite roll and top with lettuce, tomato and onion
  8. Since the sandwich can be difficult to eat, especially for little ones, I tend to serve this slightly differently to my 3 year old.  For her, I tear up the bread, dice up some tomato and onion, and add the tofu mix.  She is able to eat it just fine with a spoon.  She really loves it!

Adapted from VegCooking.com

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