Drain and press the tofu using a paper towel. Let sit for at least 10 minutes to get as much water out as possible. (Continue to periodically press down on the tofu during the 10 minutes)

Slice the tofu into slabs (note: I slice in quarters, then again in thirds to get 12 thick slices. Season with salt and pepper on each side.

Heat oil in a large nonstick skillet over medium heat.

Add the tofu slabs to the pan and Cook until browned on both sides, about 4 minutes per side. Reduce heat to low.

Add the barbecue sauce using a brush to each slab of tofu and carefully turn the to coat the other side with the sauce.

Cover and cook for 2-3 minutes more.

Meanwhile, in a medium bowl add the coleslaw mix along with the ranch dressing and mix until combined.

To assemble the sliders, place the coleslaw mixture on each sliced Hawaiian roll and top with a tofu slab and a pickle along with any additional BBQ sauce from the pan.

Enjoy!