BBQ Tofu Sandwich

Ingredients

• Nasoya® TofuPlus® Organic Extra Firm Tofu 12 oz. Tray

  nasoya

  10 oz. or 333g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Chili peppers

  Green, canned

  60g

• Original BBQ Sauce

  Stubb's

  8 tbsp or 400g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Dijon mustard

  Grey poupon

  ½ tbsp or 8g

• Smoked Paprika

  Rub With Love

  ¼ tsp or 1g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Whole Grains 100% Whole Wheat Sandwich Buns

  Arnold

  1 bun or 57g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

Directions

1. Wrap the drained tofu in a clean kitchen towel and place on a cutting board. Use a heavy object to press the tofu for at least 20 minutes, then slice into slabs. Prepare a plate lined with paper towels.
2. Heat the olive oil in a large skillet. When hot, place the slabs of tofu into the skillet, and cook until browned and crisp on the bottom, 3-5 minutes. Gently flip and continue cooking until the other side is also crisp, 3-5 more minutes, then transfer to the paper towel-lined plate to absorb any excess oil.
3. When the tofu has cooled, slice into thick matchstick shapes. Add to a saucepan along with the rest of the ingredients, and cook over medium-low heat until heated through and the tofu has absorbed some of the barbecue sauce.
4. Adjust seasoning to taste, and serve hot on toasted sandwich rolls with other toppings of choice.

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