Name: Shredded BBQ Tofu Bun with Creamy Cabbage, Radish, Celery & Chive Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1 small pkg chives; 3 (340 g) pkgs extra firm tofu; 1 ½ limes; 1 ½ medium heads napa cabbage; ¾ cup plain Greek yogurt; 1 ½ bunches radish; 6 whole grain buns or rolls; balsamic vinegar; black pepper; brown sugar; chili powder; Dijon mustard; dill, dried; extra virgin olive oil; garlic powder; ketchup; mayonnaise; salt; soy sauce

Shredded BBQ Tofu Bun with Creamy Cabbage, Radish, Celery & Chive SlawShredded BBQ Tofu Bun with Creamy Cabbage, Radish, Celery & Chive Slaw — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

6 sticks celery

1 small pkg chives

3 (340 g) pkgs extra firm tofu

1 ½ limes

1 ½ medium heads napa cabbage

¾ cup plain Greek yogurt

1 ½ bunches radish

6 whole grain buns or rolls

balsamic vinegar

black pepper

brown sugar

chili powder

Dijon mustard

dill, dried

extra virgin olive oil

garlic powder

ketchup

mayonnaise

salt

soy sauce

Instructions

Preheat oven to 205°C (400°F).

Coarsely grate tofu and divide between two large baking sheet pans. Drizzle with oil and season with spices; stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until tofu is golden and just starting to dry out, 20-25 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Juice limes into a large bowl.

Chop chives into small pieces. Add to the bowl with the lime juice along with yogurt, mayo, and spices. Stir to combine the dressing.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Trim and halve radishes lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Trim and thinly slice celery crosswise. Add to the bowl, stir to combine the slaw, and set aside.

Place ketchup, vinegar, sugar, soy sauce, Dijon, salt, and pepper in a large pot; stir to combine the BBQ sauce.

Bring sauce to a boil over medium-high heat. Once boiling, reduce heat to low and continue to cook, stirring occasionally, until slightly thickened, 3-4 minutes. Remove from heat.

When the tofu is done, add to the pot with the BBQ sauce and stir to combine.

Toast the buns if desired.

Place bottom half of each bun on a plate; top with BBQ tofu and a small portion of the slaw. Close with the top half of each bun and serve with remaining slaw on the side. Enjoy!

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