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.