Start by cutting your tofu into equal squares. I cut mine into quarters and then halved the thickness of each one. So a typical pack of tofu made 8 tofu squares.
Marinate your tofu in your preferred bbq sauce of choice for about an hour. Overnight is best, but no worries if you’re crunched for time. You can just top it with extra afterwards.
You can either bake your tofu squares in the oven at 425 degrees F, for 30 minutes - flipped halfway OR you can fry them. Really any method you prefer, I had oil ready so I just fried them in organic coconut oil. About 4-5 minutes on each side, over a medium high heat.
Transfer those to a paper towel lined plate, if you fried them and let them cool.
Prep all your veggies by washing, drying and chopping them.
I decided to not use bread, I’ve recently cut gluten from my diet and instead of sharing a gluten-free slider bun, I kicked it super lazy mode and used butter lettuce. You could use bread, mushroom caps, tomato slices or any green you wish. It’s fun playing around with different combos!
Assemble your sliders, lettuce (bread) - tofu - onion - broccoli slaw and tomato - topped with lettuce (bread). I mixed about 1 cup of broccoli slaw with a tablespoon of vegan mayo and used that to finish off my slider. Have fun with any veggie or condiments you’d like to add!
Serve warm, enjoy!
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lambeau-leaping-tofu-sliders/