Build the slaw Toss the apple matchsticks, shredded cabbage, grated carrot and spring onions in a bowl. Add the vegan mayo, cider vinegar, Dijon and a pinch of salt, then mix well. It should taste sharp, sweet and properly crunchy. Chill until needed.

Slice the tofu Slice each block lengthways into 8 flat strips (roughly 1cm thick), giving you 16 strips in total.

Mix the BBQ glaze Whisk the ketchup, brown sugar, cider vinegar, soy sauce and sweet and smoky seasoning together in a small bowl until smooth and glossy. Set aside.

Make the chipotle mayo Stir the vegan mayo, chipotle paste, maple syrup and lime juice together in a small bowl until smooth. Taste and add more chipotle if you want more heat. Chill until needed.

Fry the tofu Heat the oil in a large non-stick frying pan over medium-high heat. Once the oil is shimmering, lay the tofu strips in a single layer (you may need two batches). Fry for 3-4 minutes per side until deep golden and properly crisp at the edges. You want a real crunch when you tap one with the tongs.

Glaze the tofu Turn the heat down to medium-low. Pour the BBQ glaze straight into the pan over the tofu. It should hiss, bubble and start to thicken almost immediately, filling the kitchen with that caramelising brown-sugar smell. Turn the tofu strips gently in the sauce for 2-3 minutes until each one is glossy, sticky and coated all over.

Toast the buns Slice the plant-based brioche buns in half. Lightly toast them cut-side down in a dry pan for 30 seconds until just warmed through and a little golden.

Build the sliders Spread a small spoonful of chipotle mayo on the bottom half of each bun. Top with a sticky BBQ tofu strip, a generous pinch of apple slaw and a few coriander leaves if using. Crown with the top bun and press down gently.

Serve immediately Pile the sliders onto a big board and get them to the table while they're warm, sticky and messy. Serve any extra slaw and chipotle mayo alongside for dipping.