You know that saying, a fish and bird may fall in love, but where will they build their nest?

I just may have the answer.
All the bird and fish need to do is build an exotic, posh pad a couple yards from the beach shore, and viola, both parties are living large and happy. Hey, it’s totally doable given today’s technology. Am I right? Right.
Besides bridging the world between fish and birds, I’m pretty sure I have found a way to bring meat lovers and vegetarians together. Gasp!
The answer? Barbecue tofu sliders.

As many of you know, tofu is a like a sponge and will take on any flavor you pour onto it. The most popular flavors are generally either teriyaki or curry based marinades. I thought about going down the Asian flavor route, but I felt it’s been way over done. Frustrated, I decided to let my mind wander and for some reason a vision of an Arthur Bryant’s barbecue brisket sandwich appeared . . . Folks from Kansas City people know what I’m taking about.


I day dream about Kansas City barbecue more than people should. It’s not my fault, the Mile High City in my opinion lacks good barbecue. Well, you can imagine what happened next. A giant light bulb appeared above my head (don’t worry no one was hurt lifting the bulb as all workers were professional). I immediately knew how I was going to bridge this culinary gap.

First, I poured themost delicious barbecue sauce on the planet, Stubb’s, into a deep dish. Second, I placed some slider size tofu squares into the dish and let the barbecue sauce get its groove on with the tofu. What felt like a life time, 15 minutes passed and into the oven went the little barbecued squares. I paced back and forth keeping my fingers crossed that this experiment would work. DING!


I pulled them out of the oven, grabbed a slider bun, and spread chipotle mayo on both ends. Next, I placed the barbecue tofu square on the bottom and topped it with a spicy slaw. At last, I took one bite (hey, it’s slider size) and fell over. Okay, not really, but the flavor was pretty darn tasty.
I may not be a vegetarian or in love with a bird or fish, but I think these sliders are a win-win situation.
Barbecue Tofu Sliders
Makes 12 to 14 sliders
Prep Time: 30 minutes
Cook Time: 30 minutes
for the sliders:
1 10 ounce package extra-firm tofu, drained, pressed
1 cup barbecue sauce (*I recommend Stubbs!)
12 whole slider buns
for the coleslaw:
1/2 head napa cabbage, shredded
1 cup carrots, shredded
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
 for the chipotle mayo:
1 cup mayonnaise
1 garlic clove, minced
2 teaspoons chili powder (add more if desired)
squeeze of lemon juice
salt and pepper
for the sliders:
Preheat oven to 425 degrees. In a shallow baking dish, pour barbecue sauce in dish. Cut tofu into square slices (about .5W X 2.5L). Place tofu pieces in barbecue dish and marinate for 10 to 15 minutes. While tofu is marinating, line two baking sheets with foil and spray with non-stick cooking spray. Place barbecue tofu pieces on baking sheets and bake for about 30 minutes. Once cooked, pull from oven, remove from sheet and let cook for a couple of minutes.
for the coleslaw:
Put cabbage and carrots in a large bowl. Toss with rice vinegar and toasted sesame oil until combined.
for the chipotle mayo:
Combine all ingredients in a bowl.
To serve:
Spread a teaspoon of the chipotle may on the top and bottom of a whole wheat slicer bun. Put one slice of the barbecue tofu on the bottom bun and top with about 1/4 cup of coleslaw. Enjoy!