Preheat oven to 425 degrees F.

Pour barbecue sauce in a shallow baking dish.

Cut tofu into square slices (about 1/2 X 2 1/2 inches).

Place tofu pieces in barbecue dish and marinate for 10 to 15 minutes.

Line 2 baking sheets with foil and spray with nonstick cooking spray.

Place barbecue tofu pieces on baking sheets and bake for about 30 minutes.

Remove from oven and let cool for a couple of minutes.

Put shredded cabbage and carrots in a large bowl.

Toss with rice vinegar and toasted sesame oil until combined to make coleslaw.

Combine mayonnaise, minced garlic, chili powder, lemon juice, salt, and pepper in a bowl to make chipotle mayo.

Spread a teaspoon of the chipotle mayo on the top and bottom of each slider bun.

Put one slice of barbecue tofu on the bottom bun and top with about 1/4 cup of coleslaw.

Serve and enjoy!