Vegan pulled BBQ tofu sandwiches with homemade kale slaw

Ingredients for 2 servings:

• 1 bunch of kale
• ½ bunch of spring onions
• 2 carrots
• 1 handful of cashews
• 1 ½ cup(s) soy milk (soy drink)
• 1 tbsp whole wheat flour
• 1 tbsp agave syrup
• 1 tbsp apple cider vinegar
• ½ lime(s)
• 1 tsp fresh ginger
• 250g tofu
• 4 slices of toast (rye or wholemeal)
• 2 slices of cheese, vegan
• some red wine
• lots of barbecue sauce
• some hot sauce, e.g. Tabasco
• some garlic, fresh
• salt and pepper
• some olive oil or avocado oil for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

vegan hammer for fans of the pork original

Mash the tofu with a fork and add a few drops of barbecue sauce, a little hot sauce, some garlic, and salt, and let it marinate in the refrigerator for about 1 hour. Meanwhile, remove the kale from the stems, wash it, and tear the leaves into bite-sized pieces. Peel and grate the carrots, and slice the spring onions into small rings. To make the salad dressing, place the cashews in a food processor or blender, cover with a little water, and blend until smooth. Mix in the soy milk and whole-wheat flour, and bring the liquid to a boil briefly to thicken it. Then remove the pan from the heat. Add the agave syrup, apple cider vinegar, the juice of half a lime, salt, pepper, garlic, and ginger, and blend everything well again. Let the dressing cool slightly, if necessary. Mix the vegetables with the sauce, making sure everything is well absorbed, and let it sit in the refrigerator. Take the tofu out of the fridge, fry it in a pan with a little olive or avocado oil and deglaze with a splash of red wine. Preheat the oven and turn on the grill if you have one. After about 3 minutes, add a little more barbecue sauce to the tofu in the pan and let it simmer briefly. Toast the slices of toast in the oven. After 3 minutes, remove 2 slices, divide the pulled tofu equally between them, cover each with a slice of vegan cheese and return to the oven until the cheese melts. With vegan cheese, the heat needs to be very high to melt it, so you may need to reduce the distance from the grill. Finally, remove all 4 slices of toast, spread a thick layer of kale slaw on the empty slices, fold them up and serve while still warm.