Grilled Buffalo Tofu Po’ Boy with Apple Slaw Recipe
March 3, 20160
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
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.
Combine the cabbage, apple, shallot, mayo and vinegar in a large bowl. Season with salt and black pepper and mix well.
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.
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.