¾ cup (6 ounces) extra firm light silken tofu, such as Mori Nu brand
2 tablespoons chopped flat leaf parsley
1-1/2 tablespoons lemon juice
1 tablespoon water
½ teaspoon salt, divided
1 tablespoon olive oil
1 cup thinly sliced red onion
3 cups chopped broccoli florets
¼ teaspoon freshly ground black pepper
¼ cup barbecue sauce
4 whole wheat or whole grain English muffins, split, toasted
Combine tofu, parsley, lemon juice, water and ¼ teaspoon of the salt in a blender container or food processor. Blend until smooth; set aside. Heat a large nonstick skillet over medium-high heat. Add oil, then onion; cook 4 minutes, stirring occasionally. Add broccoli, remaining ¼ teaspoon salt and pepper; cook 4 minutes, stirring occasionally. Add barbecue sauce; continue cooking 2 minutes or until thickened. Spoon broccoli mixture evenly over bottom halves of muffins. Top with tofu dressing and muffin tops.
Though this sandwich can be made with a little grated melted cheese on top (I like smoked gouda especially), it’s tangy with lemony smooth tofu and sweet with the barbecue sauce. Double this recipe—you’ll need two of these sandwiches, at least.
Any sweet onion will work—try Walla Wallas and Vidalias (both specialty onions, both occasionally eaten out of hand!). Seasoned rice wine vinegar can substitute for the lemon juice—it is a little milder and smoother than lemon juice, and good by itself as a dressing.