• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Pat tofu dry with paper towels, then on a parchment-lined baking sheet, crumble into pea-sized pieces.
• Sprinkle with 1 1/2 tbsp (3 tbsp) oil and Applewood Smoke Spice. Season with salt and pepper, then toss to coat.
• Bake in the middle of the oven for 17-20 min, stirring halfway through, until golden.
• 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.
• Over a small bowl, drain pickles.
• To the bowl with the pickle brine, add 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) mayo. Season with pepper, then whisk to combine.
• In a medium bowl, add cabbage and season with salt.
• Using your hands, massage cabbage for 1 min, until slightly tender.
• Drizzle cabbage with brine-mayo mixture, then add apples. Toss together. 

• To another small bowl, add mustard, half the honey (use all for 4 servings) and remaining mayo.
• Season with salt and pepper, then stir to combine.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high heat. When the pan is hot, add chicken. Cook for 5-6 min, stirring occasionally until chicken is golden and cooked through.**

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

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

If you've opted to add diced chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add chicken. Cook for 5-6 min, stirring occasionally until chicken is golden and cooked through.**

Top bottom buns with chicken.