Tofu BBQ Sandwich with Slaw
Chewy BBQ tofu topped with creamy slaw and pickles! The ultimate summer sandwich. If you love BBQ sauce, then you’ve got to try this tofu BBQ sandwich.
Ever since making my BBQ tofu earlier this summer, I’ve been in a big BBQ sauce mood. It was only a matter of time before turning those flavors into a tofu BBQ sandwich, complete with homemade slaw and pickles!
If you like sauce barbeque sandwiches, then you are going to love them.
I guess I’m in a tofu kind of mood! I shared my gochujang tofu bowls with you last week and am following up with this saucy tofu BBQ sandwich.
It’s exactly what it sounds like– shredded tofu baked until crispy, then mixed with warmed BBQ sauce and topped on a pillowy sandwich bun with fresh coleslaw and pickles.
If summer had a sandwich, it would be this one!
Why This Recipe Works
The secret is to finely shred the tofu using a box grater (affiliate). If you don’t have a box grater, then you can finely chop the tofu, but shredding it produces a unique texture that is similar to a pulled BBQ sandwich.
Then, once the tofu is shredded, it’s tossed with spices and baked until chewy. This is the other secret in making this recipe work– baking the tofu dries it out so it gets meaty and chewy.
It will also significantly shrink in size– this recipe makes four sandwiches if also using the slaw, but if you like a really big sandwich or want leftovers, then I recommend doubling the BBQ tofu part.
How to Make
Make the Tofu
Shred the tofu using a box grater, then toss with seasonings. Bake until chewy, about 30 minutes.
Toss with BBQ sauce
Toss the cooked tofu with warmed, thinned BBQ sauce.
Assemble
Top soft buns with tofu and top with slaw and pickles
Tips for Success
You can use any BBQ sauce you’d like for this. My husband is partial to Stubb’s but really, any kind will work. As long as you like the taste of the BBQ sauce, then you’ll like it here. Of course, you can also make your own barbeque sauce if you’d like! I have a balsamic BBQ sauce in this tempeh bowl recipe, if you like a tangy sauce.
Because the tofu is soft, you’ll need a soft bun for this. Otherwise, the tofu will fall out as you eat the sandwich.
I love the combo of the BBQ and the slaw with pickles– if you forgo the slaw and pickles, then you can also try it as a wrap. With lettuce and tomato in a tortilla, it’s a fantastic BBQ tofu wrap. Think like a BBQ chicken wrap!
Because the tofu dries out as it’s cooking, you can skip the tofu press (affiliate) that you’d normally use with tofu. Open the package and drain out the excess water, then shred.
This recipe makes enough for four sandwiches with slaw and pickle slices. If you want to have a stuffed sandwich or more sandwiches, then I recommend doubling the tofu portion.
You are going to love this BBQ tofu sandwich! With 16 g of protein per sandwich, it’s a filling, delicious sandwich recipe. Serve with fries or your favorite side dish– like my vegan pasta salad, slow cooker potatoes, lemon potato salad, or baked beans!
More Sandwich Recipes:
- Vegan Jackfruit BBQ Sandwich
- Smoky Miso Maple Tofu Sandwich
- Avocado Chickpea Sandwich
- Beet Reuben Sandwich
- Tempeh Bacon BLT Sandwich
- Tofu Egg Salad Sandwich
If you try this tofu BBQ sandwich, let me know! Come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day.
Tofu BBQ Sandwich with Slaw
Equipment
Ingredients
- 1 block extra firm tofu, drained and pat dry (no need to press first)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce or tamari
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 cup BBQ sauce, warmed, thinned with 1 tablespoon water
- 4 burger buns of choice
- Pickles, for serving
Quick Slaw
- 1/4 cup mayo of choice
- 1 tablespoon sugar
- 2 teaspoons white vinegar or lemon juice
- 1/4 teaspoon salt and ground pepper
- 3 cups shredded cabbage
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and spray lightly with oil, set aside.
- Using the large side of a cheese grater, grate the block of tofu to make small pieces of shredded tofu.
- Mix the oil, soy sauce, chili powder, smoked paprika and garlic powder into a large bowl. Add the shredded tofu and mix together until well combined. Spread the tofu on the prepared pan and cook for 30 minutes, stirring the tofu halfway through. The longer the tofu cooks, the chewier the threads of tofu will be.
- Add the warm BBQ sauce to the tofu and stir to combine until well coated.
Make the slaw
- In a medium bowl, whisk together the mayo, sugar, vinegar or lemon juice, salt, and pepper until combined. Add the slaw and toss until well combined.
- Serve the BBQ tofu on warmed buns and top with slaw and pickles!
