On the 10th day of BBQ, my sweet love made for me…

BBQ Tofu Sandwich

Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won’t mind the contradiction. Serve with: Baked beans and corn on the cob.

4 servings
Total Time: 25 minutes

Ingredients
1/4 cup thinly sliced onion
1 14-ounce package extra-firm or firm water-packed tofu, drained
1/8 teaspoon salt
1 tablespoon canola oil
1/2 cup Gayle’s BBQ Sauce
1 1/2 cups coleslaw mix or finely shredded cabbage (or just lettuce if you prefer no slaw)
2 tablespoons low-fat mayonnaise
2 teaspoons red-wine vinegar
1/4 teaspoon garlic powder
Freshly ground pepper to taste
4 whole-wheat hamburger buns, toasted
4 dill pickle sandwich slices

Preparation
1.Place onion in a small bowl, cover with cold water and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt.
2.Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add Gayle’s BBQ Sauce and carefully turn the tofu to coat with the sauce. Cover and cook for 3 minutes more.
3.Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder and pepper in a medium bowl. Drain the onion.
4.To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice and a few onion slices. Spread any sauce remaining in the pan on the top buns.