Description
This recipe was created by Humane Society of the United States’s expert chefs and approved by HSUS’s team of registered dietitians to serve 12. We’ve adapted this for home cooking.
Ingredients
Scale
For the the Barbeque Tofu:
- 1/3 cup barbeque sauce
- 4 teaspoons canola oil
- 4 teaspoons soy sauce
- 1/3 teaspoon paprika, smoked and ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 8 triangles extra firm tofu (about 24 ounces, drained and pressed, then cut)
For the Chipotle Sauce:
- 1/3 cup vegan mayonnaise
- 1 teaspoon lime juice
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika, ground
- Pinch kosher salt
To Serve:
- 4 hoagie rolls, sliced and toasted
- 1 2/3 cups fresh arugula
- 1/4 cup pickled red onion
Instructions
- In a medium mixing bowl, combine BBQ sauce, canola oil, soy sauce, paprika, chili powder, garlic powder, onion powder, and black pepper, and whisk well.
- Heat oven to 400°F. Coat each side of tofu with sauce and place on a parchment-lined sheet pan about 1 inch apart. Reserve any extra sauce. Bake for 20 minutes.
- Flip and brush tofu with remaining sauce. Bake for another 10 minutes or until cooked through. Tofu can be covered to keep warm.
- To make the sauce: In a medium mixing bowl, combine vegan mayo, lime juice, chipotle chili powder, chili powder, paprika, and salt, and whisk well. Add water to adjust consistency. Chipotle sauce can be stored in a sealed container in the refrigerator.
- To serve: Spread 1 tablespoon chipotle sauce on top and bottom of bun, portion ¼ arugula on bottom bun, top with two tofu triangles, then ¼ red onion. Cover sandwich with top bun and serve.
Notes
The Forward Food Collaborative partners with the food service industry to ensure that 50 percent of the total meals offered in institutional dining programs in the United States will be plant-based by 2027. For more recipes and to learn more, visit their website.