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Tofu-Avocado Sliders with No Mayo Coleslaw

September 7, 2012

One of my favorite tofu recipes of all time comes from the Grit cookbook. One day I will write a post just ranting and raving the Grit…but I’ll spare you today. This recipe is a take on their tofu-avocado sandwich, and is, of course, altered. The original recipe just calls for avocado, tofu, and balsamic vinaigrette on the sandwich. We happened to have some spare cheese laying around, so I decided to swap that with the vinaigrette (for a lighter, healthier version- obviously go the balsamic route). I decided to do coleslaw as a side because I had some left over from eggrolls I made earlier in the week (which were a mild disaster, hence why I did not post about them).

Tofu-Avocado Cheese Sliders

Time: 30-45 minutes. Feeds: 2 people

Ingredients:

  • One package of extra firm tofu
  • 1/4 cup soy sauce
  • 2 tbs olive oil
  • 2 tbs nutritional yeast (optional)
  • 1 avocado
  • 1 slice of cheese for every sandwich
  • 2 tsp of balsamic vinaigrette (optional)
  • bread of some sort (we went slider style and used whole wheat rolls)

Recipe:

  1. Drain the tofu, cut into cubes, and then press with a paper towel to remove any excess water.
  2. Bring the olive oil to medium-high heat in a skillet. When oil is hot, add tofu. You will occasionally stir the tofu until all sides become nicely browned.
  3. Once your tofu is browned, gradually start adding the soy sauce. Make sure all the tofu is subjected to the soy sauce.
  4. Right before you take the tofu off the stove (I like it super well done, so I don’t remove it until the edges are slightly burnt) add nutritional yeast. I didn’t have any at the time Sad smile so my tofu didn’t have any nut yeast on it.
  5. Preheat the oven to 350. Cut rolls (or place sandwich bread) on a cookie sheet. Add the cheese and bake until cheese is melted. Side note: my husband loves all things spicy, so I cut up a jalapeno and baked it along with the cheese. He highly recommends this.
  6. Cut an avocado up. Add avocado and tofu to the cheese bread. Your sandwiches are now finished. If you were to use balsamic vinaigrette instead of cheese, you would just drizzle it over the inside of the finished sandwich right before serving.

No Mayo Coleslaw

Time: 15-20 minutes. Feeds: 3-4 people

Ingredients:

  • Half a bag of  coleslaw mix (if you use the whole bag, just increase all the other ingredients) If you don’t want to buy a mix, just buy a head of cabbage and shred it. It’s basically the same thing.
  • 1 small bunch of kale
  • 1 fresh ear of corn
  • 1/2 an onion
  • 1/2 a bell pepper
  • 1/3 cup of olive oil
  • 5 tbs red wine vinegar
  • 2 tbs mustard (preferably a hearty mustard)
  • 1 tsp hot sauce (optional)
  • Salt and pepper to taste

Recipe:

  1. I actually made this while the tofu was cooking for my tofu avocado sandwiches. It worked out perfectly, because while I was finishing up the sandwiches, the coleslaw was soaking in all the flavors of the dressing.
  2. Put your coleslaw mix in a large bowl.
  3. Chop up your kale, onion, bell pepper, and corn and add to the mix.
  4. In a container that has a lid, combine olive oil, vinegar, mustard, hot sauce and a little salt and pepper. Close the lid and shake vigorously. Make sure you taste test it and alter it to your preference before adding to the cabbage.
  5. Add dressing to coleslaw bowl. Stir well and let sit for a little bit (you could serve immediately, but it tastes a little better after the coleslaw has had a couple minutes to soak in the flavor)

For those visual learners:

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Right after I started the tofu on the skillet, I started making the coleslaw.

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Left: adding kale and onion. Right: it’s getting browner

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Adding the corn and the bell pepper.

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Left: just pre soy sauce. Right: post soy sauce. right before I took it off the burner.

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Making the coleslaw dressing. This is your delicious (and healthy) mayo replacer.

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The finished slaw that went to ‘marinate’ in the fridge until I finished the sandwiches.

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These are the little rolls I used to create sliders. You could also use: a baguette, typical sandwich bread, a bagel….

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The finished sliders!! I don’t have the tops on mine so you can get an idea of what they look like inside. Enjoy! Smile

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One Comment leave one →
  1. September 7, 2012 11:17 am

    This looks amazing! I definitely want to try this one out!

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