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Preheat oven to 425 degrees F. Drain and press the tofu (using either a tofu press or by wrapping the tofu in papertowels/a dish towel and placing something heavy on top.) Let sit for at least 5 minutes to get as much water out as possible. Slice the tofu into slabs- I slice in quarters, then in thirds again to get 12 thick slices.
Combine the seasonings and olive oil in a small bowl and rub over the tofu. Place on a lightly greased baking sheet and roast, flipping halfway through until crispy, about 30 minutes.
Remove from oven and baste with BBQ until coated on both sides. Place back in the oven for an additional 5 minutes to warm through. Remove from oven.
While the tofu is baking, make the slaw. Whisk together the sugar, vinegar, mayo and salt and pepper until sugar is dissolved. Toss with the cabbage, carrot and apple until well dressed, adding more salt/pepper as needed.
To serve, top the BBQ tofu on the slider buns along with a heaping pile of apple slaw.