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Grilled Buffalo Tofu Po’ Boy with Apple Slaw

[Image:Zsu Dever]
Zsu DeverZsu Dever is the author of the soon-to-be released cookbook, Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and an adopted kitty. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at www.ZsusVeganPantry.com. Follow her on Twitter, like her on Facebook, view her on Instagram and pin her on Pinterest.

Ingredients

  • ½ cup vegetable broth
  • ¼ cup hot sauce, plus more for serving
  • 1 tablespoon vegan butter
  • 1 (14 to 16-ounces) package tofu, pressed overnight, and cut into ½-inch slices
  • 4 cups shredded cabbage
  • 2 medium apples, grated
  • 1 medium shallot, grated
  • 6 tablespoons vegan mayonnaise, plus more for spreading
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper
  • 4 (6-inch) hoagie rolls or gluten-free wraps
  • 8 slices tomato

Preparation

  1. Combine the broth, hot sauce and butter in a medium saucepan. Bring the sauce to a boil, add the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the heat and set aside for 10 minutes to marinate.
  2. Combine the cabbage, apple, shallot, mayo and vinegar in a large bowl. Season with salt and black pepper and mix well.
  3. Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the reserved marinade, as needed.
  4. Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve.
 
These days, you can find almost anything served with buffalo sauce – which is a mixture of butter and hot sauce. The traditional Buffalo Sandwich is breaded, deep-fried, and smothered in the fatty condiment.

I’ve lightened up the typical buffalo sandwich by featuring a grilled, marinated tofu and making the sandwich into a po’ boy by adding a creamy slaw. The cabbage and apples in the slaw add crunch, the vegan mayo adds creaminess, and the vinegar gives it some needed acidity. This is a simple and easy to make, no fuss sandwich with all the authentic buffalo flavors.

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