Cut potatoes into 1" pieces. Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes can easily be pierced with a knife, 5-7 minutes.

Carefully remove bowl from microwave and drain any excess moisture.

While potatoes microwave, drain tofu. Line a plate with a paper towel. Cut tofu into 1/2"-thick rectangular planks. You should have 6 pieces total. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add rolls to hot pan, cut-side down, and toast until golden-brown, 1-2 minutes.

Transfer rolls to a plate. Keep pan over medium-high heat.

While rolls toast, in a mixing bowl, combine cabbage and dressing until coated.

Add 2 tsp. olive oil and tofu to hot pan. Cook undisturbed until golden-brown, 3-4 minutes per side.

Reduce heat to low. Add BBQ sauce and flip tofu occasionally until coated, 30-60 seconds.

Remove from burner.

While tofu cooks, continue recipe.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes, BBQ spice rub (to taste), and a pinch of salt to hot pan. Stir occasionally until tender and lightly browned, 4-6 minutes.

Remove from burner. Top potatoes with cheese in an even layer and cover until melted, 1-2 minutes.

Plate dish as pictured on front of card, topping bottom roll with tofu, slaw, pickles, and top roll. Bon appétit!