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Grilled Buffalo Tofu Po’ Boy with Apple Slaw
[Vegan]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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Grilled Buffalo Tofu Po’ Boy with Apple Slaw

Dairy Free

Vegan

These days, you can find almost anything served with buffalo sauce – which is a mixture of butter and hot sauce. The traditional Buffalo Sandwich is breaded, deep-fried, and smothered in the fatty condiment. I’ve lightened up the typical buffalo sandwich by featuring a grilled, marinated tofu and making the... Read More

Ingredients You Need for Grilled Buffalo Tofu Po’ Boy with Apple Slaw [Vegan]

1/2 cup vegetable broth
1/4 cup hot sauce, plus more for serving
1 tablespoon vegan butter
1 14 -16-ounce package tofu, pressed overnight, and cut into 12-inch slices
4 cups shredded cabbage
2 medium apples, grated
1 medium shallot, grated
6 tablespoons vegan mayonnaise, plus more for spreading
1 tablespoon apple cider vinegar
Salt and black pepper
4 6-inch hoagie rolls or gluten-free wraps
8 slices tomato

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How to Prepare Grilled Buffalo Tofu Po’ Boy with Apple Slaw [Vegan]

Combine the broth, hot sauce, and butter in a medium saucepan. Bring the sauce to a boil, add the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the heat and set aside for 10 minutes to marinate.
Combine the cabbage, apple, shallot, mayonnaise, and vinegar in a large bowl. Season with salt and black pepper and mix well.
Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the reserved marinade, as needed.
Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.