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BBQ Tofu Sandwich
with pickled cucumbers and corn on the cob

Active: 30 min Total: 40 min
Grilled tofu gets vibrant with a quick homemade BBQ marinade. Topped with pickled cucumbers, you have a crunchy treat. Our paleo members will be enjoying a BBQed portobello.
Smarts: Have a lot of summer cucumbers to get rid of? This quick pickle is the perfect treat. They should last ~1 week.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
BBQ Tofu Burger:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Crushed tomatoes - 1 cup
  • Rice vinegar - 2 Tbsp
  • Ketchup - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Cooking oil - 1 Tbsp
  • Sandwich or burger buns - 4 ((You can also make sliders - use 2 / serving))
  • Arugula - 2 oz
Quick Pickled Cucumber:
  • Cucumbers - 1 lb ((Look for special pickling cucumber or Persians if you can find them))
  • Rice vinegar - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Sugar - 1 tsp
Grilled Corn:
  • Corn - 4 cobs
  • Cooking oil - for brushing

Nutrition Facts

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Prep

  1. Tofu - Slice into ½” (1.25 cm) thick pieces (~2 / person). Place tofu into a baking dish. Mix together crushed tomatoes, rice vinegar, ketchup, soy sauce, and oil and pour over tofu. Cover and marinate in fridge for up to 1 day. (Can be done up to 1 day ahead).
  2. Cucumbers - Peel cucumbers into ribbons (like what we did with this zucchini), julienne, or put through the flat ribbon blade of your spiralizer (blade on the right of this photo - you can use this video as an example). Toss with rice vinegar, soy sauce, and sugar. Cover and refrigerate until serving. (Can be done up to 3 days ahead)
  3. Corn - Peel back husks and remove silk (that white stringy stuff). Brush corn with oil and sprinkle on some salt and pepper. Close husks back over corn and wrap in aluminum foil.

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Make

  1. If making everything on grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with a paper towel soaked in some oil. Add corn to the lower heat part and tofu pieces to higher heat section. Sear on each side for ~5 minutes, brushing with more of the marinade throughout the cooking process. Once tofu is done, remove from grill, leaving corn on grill for another 10 to 15 minutes (keeping grill closed). Toast buns in the last 5 minutes.
  2. If making tofu on stovetop: Heat a skillet or grill pan over medium-high heat. Add tofu and marinade that it was sitting in to hot pan. Sear on each side for ~4 minutes.
  3. If cooking corn in the oven: Preheat oven to 350F (177C) degrees. Place corn right on oven racks and cook for 25 to 30 minutes. Toast buns in the oven for the last 3 to 5 minutes.
  4. Assemble sandwiches with arugula, tofu, and cucumber slaw (you’ll have more than you need for sandwiches, so enjoy some on the side with your corn on the cob!).

Nutrition Facts

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