BBQ TOFU BURGERS WITH LIME MARINATED ONION SLAW
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| Summer Flavors, Summer Fun!! |
- 1 medium red onion, very thinly sliced
- 1 and 1/2 cups shredded lettuce or green cabbage
- juice of 1 lime, freshly squeezed
- salt and freshly ground pepper, to taste
- one 16oz block extra firm tofu, preferably hand-crafted, well-drained and pressed*
- approx. 1 Tbsp chili powder
- 1/2 cup barbecue sauce of choice, homemade or bottled
- cooking spray or vegetable oil for pan
- 4 gluten free hamburger buns
- vegan buttery spread, or butter
- 4 large tomato slices
- vegan chipotle dressing, optional (recipe follows)
- Begin by placing the onion slices, lettuce or cabbage, lime juice, salt and pepper in a small bowl. Toss gently to combine and set aside to marinate at room temperature while preparing burgers.
- Once drained and pressed, slice the tofu in half both vertically and horizontally, creating four thick rectangles. Press each piece once more between clean paper towels, removing as much moisture as possible.*
- Divide chili powder equally and rub all sides of the tofu pieces to coat them generously.
- Pour 1/4 cup BBQ sauce onto a large, shallow plate and use a basting brush to spread it into a thin layer. Now place the tofu pieces on the sauce-covered plate in a single layer. Pour remaining sauce over top of the tofu and use the brush to coat each piece evenly. Allow to sit at room temperature for about 15 minutes while you preheat broiler and prepare pan.
- Cover a large, rimmed broiler pan with aluminum foil. Generously spray a baking (sometimes called cooling) rack with non-stick cooking spray. Place the rack on top of the foil-lined pan.
- Once tofu has marinated for 15 minutes or more, transfer the pieces to the prepared pan and reserve remaining sauce for basting. Cook the tofu under a preheated broiler for 10 minutes, turning them over once after five minutes. Baste tops of tofu burgers with reserved sauce and allow to cook about 2 more minutes until the sauce is beginning to darken and starts to look slightly dry.
- While tofu is cooking, slice buns and butter each of the cut sides lightly with vegan spread. Toast buns very briefly under broiler or on the stove top in a skillet over medium-high heat. Watch carefully to avoid burning the buns!
- Once burgers have finished cooking, its time to put everything together. Spread each bun with a little chipotle dressing, place one slice of tomato on each bun bottom, then one piece of tofu. Top each piece of tofu with a generous spoonful of onion slaw and cap the beautiful burgers off with bun tops. A toothpick works great to hold everything in place, just remind your guests to take it out before anyone takes a bite. (OUCH!!)
- Serve burgers alongside your own picnic favorites. Some suggestions include: roasted sweet corn, mashed sweet potatoes, baked beans or a fresh garden salad.
- *A helpful hint when cooking with tofu: Store tofu in the freezer and allow to thaw overnight before pressing and cooking. This will give the tofu a much "meatier" texture and, in this recipe, will help the burger resist crumbling. I have mentioned before that choosing the right tofu is important in achieving the best results. Here, silken tofu will not work and a hand-crafted, very firm tofu will reward you with the most enjoyable burger. I always use Ithaca Soy tofu...hands down, the very best!
- Makes 4 burgers.
- Gluten-free. Vegetarian. All-American.
- VEGAN CHIPOTLE DRESSING
- This recipe was developed by trial and error and is meant to replicate the amazing ranch dressing served at Panera Bread with their BBQ Chopped Chicken Salad. It is one of our family's favorites!
- 1 or 2 dried chipotle peppers, according to taste
- 6oz firm silken tofu
- scant 1/3c canola oil or light olive oil
- 2 Tbsp capers, drained
- juice of 1/2 a lemon, freshly squeezed
- 2 tsp agave nectar, or 1 and 1/2tsp sugar
- 1 Tbsp cider vinegar
- 1/4c red onion, chopped
- 1 Tbsp garlic, minced
- 1/2 tsp salt
- 3/4 tsp chili powder
- 1/2 tsp paprika
Begin by softening the dried chipotle(s). To do this, simply place them in a small bowl with enough VERY HOT tap water to cover the peppers. Let them sit for about 10 minutes. Once pliable, drain the water and remove pepper stems. Seeds may also be removed if you want a less spicy dressing.
Place the peppers along with all remaining ingredients into a food processor or blender and process until smooth and creamy. Taste and adjust seasoning. If too spicy, and a small amount of lemon juice. You can also add a bit more oil (to thin) or tofu (to thicken) in order to achieve your preferred consistency.
Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 2 cups.
Gluten-free. Vegan. Creamy and Delicious!
