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  • 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) coriander seeds

  2. 1 1/2 teaspoon(s) fennel seeds

  3. 1 teaspoon(s) whole black peppercorns

  4. 1 teaspoon(s) crushed red pepper

  5. 1 dried bay leaf , crumbled

  6. 1 tablespoon(s) sweet paprika

  7. 1/2 cup(s) extra-virgin olive oil

  8. Extra-virgin olive oil , for the grill

  9. 4 clove(s) (large) garlic , minced and mashed to a paste with a pinch of salt

  10. 28 ounce(s) (2 14-ounce blocks) firm tofu , drained, each one cut crosswise into 4 slabs

  11. Salt

  12. 8 brioche buns , split

  13. 1/2 cup(s) mayonnaise

  14. 1/4 cup(s) barbecue sauce

  15. Lettuce , for serving

  16. Pickles , sliced, for serving

  17. Red onion , for serving

  18. Tomatoes , for serving

Instructions Jump to Ingredients ↑

  1. In a skillet, combine the coriander and fennel seeds, peppercorns, crushed red pepper, and bay leaf and cook over moderate heat, shaking the pan, until fragrant, 1 minute. Transfer the spices to a grinder and let cool. Add the paprika and finely grind the spices, then transfer them to a bowl and stir in the 1/2 cup of olive oil. Stir in the garlic paste.

  2. Arrange the tofu in a baking dish. Spread all but 1 tablespoon of the spice paste over the tofu. Cover with plastic wrap and refrigerate for at least 4 hours or up to 48 hours.

  3. Light a grill and oil the grates. Season the tofu with salt and grill over moderate heat, turning, until just heated through, 10 minutes.

  4. Grill the buns until toasted. In a bowl, mix the mayonnaise and barbecue sauce with the remaining 1 tablespoon of spice paste. Spread the mayonnaise sauce on the buns and top with the tofu, lettuce, pickles, red onion, and tomatoes. Close the sandwiches and serve.

  5. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .

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