Easy and quick crispy bbq tofu topped on a bed of cabbage slaw, a thick layer of creamy avocado, and toasted sourdough bread. The ultimate elevated, but easy, lunch or snack.
Tofu may seem like an intimidating task to take on, because most of the time it has this overarching stereotype that it tastes like a bland sponge. It’s true that it is hard to make tofu taste good, but once you nail down the right recipe…it’s truly addicting. May sound hard to believe, but trust me on this one.
How do I make tofu taste good?
Most of the time it is the texture that is hard to win people over with. The answer to making it more appealing is a crunchy outside and soft middle. I’ve found that starch does just the trick. If you toss it in a bit of corn, potato, tapioca, or arrowroot starch before tossing it in the oven, it will develop a crunchy outer layer.
It is also helpful to slightly dry out your tofu. I do this by coating it in a dry rub before baking it, then tossing it in a sauce after taking it out of the oven. Tofu is VERY moist and it is essential to take out as much moisture as you can, other than just pressing it.
This Crispy BBQ Tofu is coated in a delicious, simply mouthwatering seasoning and bbq sauce, baked to perfection, and paired with all the right toasting toppings. It is…
- oh so delicious!
Easy and quick crispy bbq tofu topped on a bed of cabbage slaw, a thick layer of creamy avocado, and toasted sourdough bread.
- 7 oz. extra-firm tofu
- 1 tbsp arrowroot or corn starch
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp coconut sugar
- ¼ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup bbq sauce
- ¼ head red cabbage, thinly sliced
- 1 tsp rice vinegar
- ½ tsp salt
- Bread of choice (I recommend a crusty sourdough)
Preheat the oven to 425 degrees. Wrap tofu block in a few paper towels. Place a plate on top then a heavy object to press it down. Let sit for 10 min. to allow excess water to drain. Wipe tofu dry. Cut into 4 slabs, then cut those slabs in half (see photos above for reference size). Place on a baking sheet lined with parchment paper.
In a small bowl, combine all spices (up to pepper). Sprinkle spice mix generously over tofu on both sides. Rub it in using your hands. Bake for 30 min. flipping half way through.
While tofu is baking, prepare the slaw. Toss the thinly sliced cabbage, vinegar, and salt in a small bowl. Set aside. Toast a few slices of bread, top each with ½ mashed avocado and a sprinkle of flaky sea salt.
Add tofu to a shallow bowl. Pour over bbq sauce and carefully stir to coat.
Assemble by topping each avocado toast with a bed of cabbage slaw and a few slices of the bbq tofu. Garnish with freshly ground black pepper and red pepper flakes.