These flavorful tofu sliders make an ideal party food for backyard bashes. Created by Makini Howell, owner and chef of Seattles Plum Bistro, they’re a huge hit at her restaurant. “We cook them for the happy hour crowd, cutting the spice with picked cabbage for a huge punch of flavor,” Howell says.
Plum Bistro makes its own Jamaican tofu, which you can buy online, but you can substitute any brand of spicy tofu. Note that youll need to start the pickled cabbage at least 12 hours in advance, but it will keep in the fridge for a few weeks.
1 small red-skinned yam, unpeeled and cut into 1/2-inch-thick slices
2 tablespoons olive oil, divided
1 package (14 to 16 ounces) Jamaican-spiced tofu, cut into slices 1/2 inch thick by 2 inches wide
1/4 cup vegan mayonnaise
1 1/2 tablespoons yellow mustard
1 tablespoon sweet relish
8 mini burger buns, split
1 cup Pickled Purple Cabbage (recipe follows)
2 tablespoons chopped fresh Italian parsley
1. Preheat oven to 400 degrees F. Coat yam slices lightly in about 1/2 tablespoon oil and put in a small roasting pan. Cook until quite tender, about 30 minutes. Set aside to cool.
2. In a large sauté pan, heat remaining 1 1/2 tablespoons oil over medium heat. Sauté tofu slices for 1 to 2 minutes on each side until warmed through.
3. In a small bowl, whisk together mayonnaise, mustard, and relish. Spread a dab on top of each bun, then add 1 slice yam. Top with 1 slice tofu and 1 to 2 tablespoons cabbage, depending on how much kick you prefer. Sprinkle parsley over each, add top buns, and serve.
Nutrition score per serving: 542 calories, 33g fat (4g saturated), 51g carbs, 17g protein, 5g fiber, 215mg calcium, 4mg iron
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Pickled Purple Cabbage
Makes: 2 cups
1 medium red onion, thinly sliced
1/2 cup lemon juice
1/4 cup canola oil
1 tablespoon evaporated cane juice (sugar) or agave syrup
1 tablespoon chopped fresh basil
1 small jalapeño, seeded and chopped
1 teaspoon freshly ground pepper
1/2 head small purple cabbage, shredded (4 to 5 cups)
In a large bowl, combine onion, vinegar, oil, lime juice, cane juice, basil, jalapeño, salt, and pepper. Stir until cane juice is completely dissolved. Add cabbage and stir until well coated. Cover and let stand at room temperature for 12 to 24 hours, depending how strong you want the taste, mixing it once or twice. Refrigerate until ready to use.
Recipes adapted from Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro by Makini Howell. Copyright 2013 by Makini Howell. Used with permission. All rights reserved.