Ingrédients

• □2 unité(s) x 280g blocks extra-firm tofu, pressed and cut into 16 flat strips
• □Au besoin Drizzle of oil
• □3 c. à soupe tomato ketchup
• □1 c. à soupe light brown sugar
• □2 c. à soupe apple cider vinegar
• □1 c. à soupe soy sauce
• □1 c. à soupe sweet and smoky seasoning
• □1 unité(s) crisp red apple (Braeburn or Pink Lady), sliced into matchsticks
• □200 g white cabbage, finely shredded
• □1 unité(s) medium carrot, coarsely grated
• □2 unité(s) spring onions, sliced
• □Au besoin Small handful coriander, finely chopped
• □2 c. à soupe vegan mayo
• □1 c. à soupe apple cider vinegar
• □1/2 c. à thé Dijon mustard
• □Au besoin Pinch of salt
• □6 c. à soupe vegan mayo
• □1 c. à soupe chipotle paste
• □1 c. à thé maple syrup
• □Au besoin Squeeze of lime juice
• □16 unité(s) plant-based mini brioche slider buns
• □Au besoin Small handful of coriander leaves (optional)

Préparation

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.