Brown the tofu: Heat the vegetable oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be.

Mix the seasoning: While the tofu is crisping up, mix your seasoning. Whisk together soy sauce, warm water, bouillon, apple cider vinegar, smoked paprika, garlic powder, nutritional yeast, and black pepper. (Make sure the bouillon is fully dissolved.)

Season the tofu: Reduce heat to low and pour the seasoning mix over the tofu. Immediately stir to coat. Cook for a minute or two, until the tofu absorbs the liquid.

Add the BBQ sauce: Stir in the ½ cup of barbecue sauce and allow to heat through. Add extra sauce if you want a saucier tofu.

Make the Slaw: Whisk together all of the dressing ingredients in a mixing bowl, including: mayo, yogurt, apple cider vinegar, miso, mustard, maple syrup, and celery seed. Add shredded cabbage and carrot, sliced red onion to the mixing bowl and toss thoroughly. Taste and adjust salt and black pepper.

Assemble the BBQ Tofu Sandwiches: Lightly toast the buns in a pan until golden. Add a scoop of BBQ tofu to the bun, followed by the coleslaw. Add optional toppings including pickled red onions or jalapeños or dill pickles. If you want to add cheese to your sandwich, melt it over the hot tofu in the pan before scooping the tofu onto the bun.