Vegan Breaded BBQ Tofu & Apple Cheddar Slaw

This is the perfect combination. Filling, light, crunchy and just all around yummy! I found the most delicious apples and I have fresh, just picked from the garden kale that I used for my slaw. The BBQ sauce wasn’t home made but it was simple with the ingredients and sweet and savory.

For my breading, I used up a whole grain bread crumb that I had but you could use a gluten free bread crumb or panko.

This dish is a sandwich so you can go gluten free with the bread too.

Breaded BBQ Tofu
1 Package extra firm tofu
BBQ sauce of your choice
Bread Crumbs
1 T oregano
1 t garlic powder
1 t salt

Pour BBQ sauce in one bowl and add bread crumbs and spices to another bowl.

Take the tofu out of the package and DO NOT drain. Cut it into slabs. One at a time, place the tofu into the BBQ sauce and turn until it’s covered. Next place the tofu into the bread crumb bowl and turn until covered. Repeat with the rest of the tofu.

Place the pieces onto a parchment lined baking sheet and bake on 400 for about 35 to 40 minutes. I like my tofu and little chewy but if that’s not for you, cook for 20 to 25 minutes of until light golden brown on each side.
Once cooked, spread a little more BBQ sauce on the top of each piece of tofu and place into the oven for another 5 minutes.

Cheddar Apple Slaw
1 C Daiya Cheddar Cheese
1 Apple, cubed
Kale, Shredded
1 Package coleslaw mix
1 C snow peas, cut into pieces
1 C almond milk
1 C salted cashews
1/2 C nutritional yeast
1 t cardamom
1 t tumeric

In a food processor of blender, add cashews, milk, cardamom and nutritional yeast together until pureed. Set aside.

In a large bowl add your salad ingredients including cheese. Pour your cashew sauce over the salad mix and stir together.

Now it’s time to assemble!

Optional toppings:
Red onion
Dill pickle
Extra BBQ sauce
S&P