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Make. It. Happen.
For the sliders:
Preheat oven to 425ºF. In a shallow baking dish, pour barbecue sauce in dish. Cut tofu into square slices (about 1/2″ X 2 1/2″). Place tofu pieces in barbecue dish and marinate for 10 to 15 minutes. While tofu is marinating, line 2 baking sheets with foil and spray with nonstick cooking spray. Place barbecue tofu pieces on baking sheets and bake for about 30 minutes. Once cooked, pull from oven, remove from sheet and let cook for a couple of minutes.
For the coleslaw:
Put cabbage and carrots in a large bowl. Toss with rice vinegar and toasted sesame oil until combined.
For the chipotle mayo:
Combine all ingredients in a bowl.
Spread a teaspoon of the chipotle mayo on the top and bottom of a whole wheat slider bun. Put one slice of the barbecue tofu on the bottom bun and top with about 1/4 cup of coleslaw. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!