Preheat the oven to 425°F. 

Cut the tofu into 1⁄2-inch thick strips and blot well between clean tea-towels or several layers of paper towels. Cut the slices into dice. 

Stir together gently with the barbecue sauce in a mixing bowl. Let marinate for 15 minutes in the fridge. Transfer to a foil-lined baking sheet or roasting pan and bake for 15 minutes, then stir and bake for another 10 minutes. Let cool. 

Place cucumber “spaghetti” in a bowl and drizzle with olive oil, lemon juice and salt and pepper. Mix gently and let sit for 10-15 minutes. 

Arrange cucumber “spaghetti” in the bottom of a salad plate and top with the tofu. Garnish with slaw and/or sesame seeds. Serve.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW