BBQ Sandwich: Vegan and Gluten-Free

Ingredients:

2 ½ cups water

6 ounces can tomato paste

½ cup light corn syrup

½ cup apple cider vinegar

¼ cup molasses

2 tablespoons kosher salt

1 tablespoon liquid smoke

2 tablespoons dried minced onions

1 tablespoon powdered garlic

1 teaspoon paprika

½ teaspoon mustard powder

¼ teaspoon cayenne

1 ½ teaspoons cornstarch

1 package premade coleslaw veggies

3 tablespoons Vegenaise

3 tablespoons apple cider vinegar

sea salt

black pepper

1 pound extra firm tofu, drained and pressed

3/4 cup vegetable oil

sub rolls {vegan and gluten-free}

Directions:

1. Combine the water, tomato paste, corn syrup, ½ cup vinegar, molasses, kosher salt, liquid smoke, onions, garlic powder, cayenne, paprika and mustard powder in a medium sauce pan and heat until simmering.

2. Simmer for 30 minutes so the flavors can combine.

3. Whisk in the cornstarch to thicken the liquid. Make sure to add the cornstarch in small batches to avoid clumping.

4. Cut the tofu into four or six pieces (depending on your preference) and fry it in ½ cup vegetable oil on each side until the tofu develops a crust.  It should take about 5-6 minutes on both sides with the pan on medium.

5. In a shallow pan (we use a lasagna pan), put the tofu pieces on the bottom and cover with the sauce. Marinate in the fridge for 30 minutes to an hour.

6. To make the coleslaw, mix the remaining vinegar, veganaise, salt and pepper in a medium bowl.

7. Add the coleslaw veggies and mix until the veggies are coated.  Put in the fridge to marinate.

8. After the tofu has finished marinating, heat a pan on medium with the remaining vegetable oil. Cook the tofu for another 4-5 minutes on each side. They should caramelize a bit.

9. Assemble the sandwiches by adding one or two pieces of tofu, some sauce, and the coleslaw.

Tip: Serve with a side salad, sweet potato fries or chips.  Enjoy!