Before starting, preheat the oven to 450˚F.Wash and dry all produce. Pat tofu dry with paper towels, then crumble into pea-sized pieces onto a parchment-lined baking sheet. Sprinkle with 1 1/2 tbsp (3 tbsp) oil and BBQ Seasoning. Season with salt and pepper, then toss to coat.Bake in the middle of the oven, stirring halfway through, until golden, 17-20 min. When tofu is done, transfer to a large bowl. Add BBQ sauce, then toss to coat.

Meanwhile, core, then cut apple into 1/4-inch matchsticks.Drain pickles over a small bowl. Add 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) mayo to the same bowl with pickle brine, season with pepper, then whisk to combine.In a medium bowl, add cabbage and season with salt. Using your hands, massage cabbage until slightly tender, 1 min. Drizzle with brine-mayo mixture and add apples. Toss together. Set aside.

Add mustard, half the honey (use all for 4 ppl) and remaining mayo to another small bowl. Season with salt and pepper, then stir to combine.

Halve sandwich buns.Arrange directly on the top rack of the oven, cut-side up.Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Spread honey-mustard mayo on sandwich buns.Top bottom buns with pickles and BBQ tofu. Finish with top buns.Divide BBQ tofu sandwiches and cabbage-apple slaw between plates.