Step 1

Combine all pickled onion ingredients in a bowl.

Step 2

Cover and let sit for at least 30 minutes, but preferably 1-2 hours. They can be stored in the fridge for up to a week.

Step 3

Mix the coleslaw dressing ingredients in a bowl.

Step 4

Add the coleslaw mix and coat well. Cover and refrigerate until serving.

Step 5

Drain the tofu and lightly blot with paper towels to remove excess moisture.

Step 6

Use a box grater to shred the tofu directly over a large skillet.

Step 7

Add olive oil to the shredded tofu in the skillet.

Step 8

Pan fry over medium heat for 5-6 mins, stirring occasionally with a silicone spatula.

Step 9

Add BBQ sauce and continue cooking for 10-15 mins over medium-high heat, stirring occasionally, until slightly charred and caramelized.

Step 10

Mash avocado with lime juice, salt and pepper.

Step 11

Toast the buns in a toaster or dry pan over medium heat until lightly browned.

Step 12

Spread 1-2 tbsp of smashed avocado on both halves of each bun.

Step 13

Layer with BBQ tofu, coleslaw, pickled onions, and top with bread and butter pickles.

Step 14

Close the sandwich and enjoy!