This scrumptious slider is perfect when you're looking for fresh, vibrant flavors in bite-sized portions. Slider-sized sandwiches are something special, whether you serve them as an appetizer or put two or three on your plate for a full meal. The satisfying combination of textures–tender tofu, soft slider bun, and crunchy, creamy coleslaw–will have you reaching for more. Tofu is a blank slate, able to take on flavorful sauces and marinades. This one comes together with ease using mainly pantry ingredients. While you can buy bottled hoisin sauce, you'll be rewarded with fresher flavor if you make your own. The coleslaw gets a global makeover by using almond butter and spicy ginger instead of the traditional (vegan) mayonnaise or oil and vinegar base. This version may become your new favorite!
Press the tofu by wrapping it in a clean dish towel or several layers of paper towels. Place it on a plate or cutting board. Put another plate or small cutting board on top of the tofu then gently weigh it down with a heavy book or several cans of food. Let sit while you make the sauce.
In a large square or rectangular dish, make the sauce by mixing together the tamari, tahini, syrup, vinegar, sesame oil, garlic powder, miso, and lime juice. Slice the tofu block into quarters by making one vertical cut in the middle of the block then making another cut horizontally. Then slice each quarter block horizontally into slabs twice to get a total of 12 slices. Place the slices into the dish with the sauce and turn each one thoroughly to coat. Set aside while you make the slaw.
To make the slaw, use a large bowl to mix together the almond butter, vinegar, tamari, syrup, ginger, and garlic. Add the cabbage and scallions and toss to combine thoroughly. Taste and add salt and pepper if you like.
Lightly oil grill. Preheat the grill on medium heat. When hot, arrange the tofu slices on the grill. Baste the tops with remaining sauce. Depending on the grill, cook for about 5 minutes per side until slices have grill marks and are turning brown. Flip slices, marinade, and grill for another 5 minutes or so. Use a metal spatula to transfer the tofu from the grill to a clean plate.
To serve, arrange a couple of spoonfuls of coleslaw on a bun. Place a slice of tofu on top of the coleslaw then add a little more slaw on top.
YIELDS
Press the tofu by wrapping it in a clean dish towel or several layers of paper towels. Place it on a plate or cutting board. Put another plate or small cutting board on top of the tofu then gently weigh it down with a heavy book or several cans of food. Let sit while you make the sauce.
In a large square or rectangular dish, make the sauce by mixing together the tamari, tahini, syrup, vinegar, sesame oil, garlic powder, miso, and lime juice. Slice the tofu block into quarters by making one vertical cut in the middle of the block then making another cut horizontally. Then slice each quarter block horizontally into slabs twice to get a total of 12 slices. Place the slices into the dish with the sauce and turn each one thoroughly to coat. Set aside while you make the slaw.
To make the slaw, use a large bowl to mix together the almond butter, vinegar, tamari, syrup, ginger, and garlic. Add the cabbage and scallions and toss to combine thoroughly. Taste and add salt and pepper if you like.
Lightly oil grill. Preheat the grill on medium heat. When hot, arrange the tofu slices on the grill. Baste the tops with remaining sauce. Depending on the grill, cook for about 5 minutes per side until slices have grill marks and are turning brown. Flip slices, marinade, and grill for another 5 minutes or so. Use a metal spatula to transfer the tofu from the grill to a clean plate.
To serve, arrange a couple of spoonfuls of coleslaw on a bun. Place a slice of tofu on top of the coleslaw then add a little more slaw on top.
