Pressed Sandwich of Barbecued Tofu and Braised Red Cabbage

5.0 (1 reviews)

1 lb. extra firm tofu
4 Tbsp. ketchup
4 Tbsp. soy sauce
4 Tbsp. orange juice
1 Tbsp. maple syrup
1 Tbsp. sesame oil
1 Tbsp. olive oil
2 cloves garlic, crushed
1 tsp. dry mustard
2 Tbsp. cider vinegar
2 tsp. chipotle, chopped
1/4 tsp. ground cumin
4 dashes vegan Worcestershire sauce

Red-Cabbage Mixture:
1 small head of red cabbage (about 2 pounds), quartered, cored, and thinly sliced crosswise
2 Tbsp. olive oil
3 Tbsp. red onion, finely sliced
1 large green apple, diced
3 Tbsp. red-wine vinegar
2 Tbsp. maple syrup
1/4 tsp. salt

• Press tofu for 20 minutes, pat dry, and cut into 1/4- to 1/2-inch sections.

Barbecue Sauce:
• Combine ingredients, mix well, and refrigerate. Marinate tofu in barbecue sauce for up to one day.

Red-Cabbage Mixture:
• Immerse the cabbage briefly in a bowl of cold water.
• Cook the olive oil and onion in a large, non-corrosive pan until soft and colorless. Remove the cabbage from the water and add it, along with the green apple, red-wine vinegar, maple syrup, and salt, to the pan. Cover pan and cook over medium heat until the cabbage is very soft (about 1 hour). Add boiling water or stock during cooking, if needed.
• To assemble the sandwich, coat one side of two slices of sourdough bread with spicy mustard, spread 1/4 cup of cabbage on the bread, grill two slices of tofu, and add the tofu to the cabbage mixture. Close sandwich, lightly oil bread, and place on a griddle with a sandwich press. Toast both sides until golden brown.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind