Maple BBQ Crispy Cornflake Tofu Sandwich by Jeneatsplants

Ingredients

• 1 block firm tofu, pressed and cut into 2 sandwich-size slabs
• 1/4 cup all-purpose flour
• 1/3 cup plant milk
• 1 tsp Dijon mustard (for batter)
• Pinch of salt and black pepper (for batter)
• 2 cups cornflakes, crushed
• 2 tbsp BBQ sauce
• 1 tbsp maple syrup
• 1 tsp hot sauce
• 1 tsp soy sauce
• 1/2 tsp Dijon mustard (for glaze)
• 1/2 cucumber, finely sliced
• 6–8 pickles or cornichons, roughly chopped
• 1 tbsp mayo or plain yoghurt
• 1 tsp Dijon mustard (for slaw)
• 1 tbsp pickle juice
• 1 tsp olive oil
• Salt and black pepper to taste
• 2 sandwich buns, to serve

Instructions

1. Press the tofu for at least 10 minutes, then slice into 2 sandwich-size pieces.
2. Whisk together the flour, plant milk, 1 tsp Dijon mustard, salt, and pepper in a shallow bowl to form a smooth batter.
3. Crush the cornflakes into coarse crumbs and spread on a plate.
4. Dip each tofu piece into the batter, letting excess drip off, then press firmly into the crushed cornflakes to coat all sides.
5. Air fry at 200°C (390°F) for 15–18 minutes, flipping halfway, until deeply golden and crispy.
6. While the tofu cooks, combine BBQ sauce, maple syrup, hot sauce, soy sauce, and 1/2 tsp Dijon mustard in a small saucepan. Warm over medium-low heat for 2–3 minutes, stirring, until glossy.
7. Make the slaw by mixing cucumber, chopped pickles, mayo or yoghurt, 1 tsp Dijon mustard, pickle juice, olive oil, salt, and pepper in a bowl. Toss well and set aside.
8. Brush the hot crispy tofu generously with the maple BBQ glaze.
9. Assemble sandwiches: place glazed tofu on buns and top with a generous heap of pickle-cucumber slaw. Serve immediately.