1. Prep the tomato; make the kale slaw.

Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices. Set aside for garnish. In a large bowl, stir together the coleslaw dressing base and 1 tablespoon (1 TBL) oil. Season to taste with salt and pepper. Add the kale, carrots, and dried cranberries and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2. Cook the burgers; toast the buns.

In a large frying pan over medium-high heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the tofu burgers and cook, turning once, until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan.

Place the buns, cut sides down, in the pan and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

3. Serve.

Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, as much barbecue blend as you like, and the tomato slices. Serve the kale slaw and any remaining barbecue blend on the side.