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1
Several hours or day before serving, prepare and marinate tofu: Drain tofu and pat dry with paper towels.
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2
From 4 1/2- by 3-inch block of tofu, cut off and reserve about a 3- by 1 1/2-inch crosswise slice, leaving remaining tofu cake about 3 inches square.
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3
Evenly split the square into 3 horizontal slices.
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4
Cut reserved tofu slice lengthwise in half to make 2 rectangles (each about 3 by 2 by 3/4 inches).
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5
Brush slices evenly with barbecue sauce and place in medium-size bowl; top with any remaining sauce.
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6
Cover and refrigerate until ready to grill.
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7
In medium-size bowl, whisk together mayonnaise, vinegar, sugar, pepper, and salt until well combined.
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8
Stir in green and red cabbage, mixing well.
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9
Cover and refrigerate until ready to serve.
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10
To serve, heat indoor grill or nonstick grill pan over medium heat.
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11
Grease grilltop or pan with vegetable oil or nonstick cooking spray.
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12
Grill tofu slices until browned, turning once -- 2 to 3 minutes on each side.
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13
Place the 3-inch-square slices of grilled tofu on bottoms of 3 toasted buns; place the 2 smaller slices side by side on bottom of remaining bun.
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14
Spoon 2 tablespoons coleslaw over each sandwich.
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15
Place tops of buns on sandwiches and serve with remaining coleslaw on the side.
