Vegan Barbecue Tofu Sandwiches

Ingredients

• 1 16-ounce block firm tofu, drained and pressed for 30 minutes
• ¾ cup ketchup
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Forager Project Dairy-Free Sour Cream
• 1 tablespoon mustard
• 1 tablespoon soy sauce
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried onion
• ½ teaspoon dried garlic
• 1 tablespoon tapioca starch
• 1 tablespoon cooking oil
• ½ cup vegan cheese
• 1 cup shredded lettuce
• 1 cup shredded red cabbage
• 1 large heirloom tomato
• 8 slices whole wheat bread

Prep

• In a large bowl, make the barbecue sauce by whisking together ketchup, maple syrup, apple cider vinegar, Forager Project Dairy-Free Sour Cream Alternative, mustard, soy sauce, smoked paprika, ground cumin, dried onion, and dried garlic. Set aside.
• Slice the tofu into 8 equal filets. Place the filets into a glass container, and pour about 2⁄3 of the barbecue sauce on top. Close the container and toss to evenly coat. Then sprinkle on the tapioca starch, and toss again. Allow the tofu to marinate for 10 minutes.
• Heat a large non-stick skillet with cooking oil. Add the tofu filets to the pan and cook on medium heat for 3-4 minutes, or until seared and slightly crispy. Then flip and cook for an additional 2-3 minutes until crispy.
• Reduce the heat to low, and add on about 1-2 tablespoons of barbecue sauce spread on top of the tofu filets. Sprinkle with Forager Project Queso Fresco. Cover the saucepan with a lid, and allow the tofu to cook until the cheese has melted, about 1-2 minutes. Then remove from heat and assemble the sandwiches.
• Prep the sandwiches. Toast the bread, then spread additional sour cream on top, followed by layers lettuce, red cabbage, and tomato.
• Top with the barbecue tofu filets, any additional sour cream and barbecue sauce, and an additional slice of bread.
• Slice, and serve!