Tofu BBQ Sandwich
Servings: 6 sandwiches
Calories: 324kcal
My BBQ tofu sandwiches feature saucy, pan-fried tofu piled on soft buns with creamy coleslaw. Vegan, 25 minutes, no freezing required.
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Ingredients
For the tofu:
- 3 14-oz blocks extra-firm tofu pressed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
For the sandwiches:
- ¾ cup BBQ sauce
- 6 burger buns
- 1½ cups coleslaw
- 1 small red onion thinly sliced
Instructions
- Press the tofu for at least 15 minutes to remove excess water. Tear or slice into irregular strips, about ½-inch wide.
- Heat the olive oil in a large skillet over medium heat. Add the tofu strips, smoked paprika, garlic powder, onion powder, and salt. Sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly browned and slightly crispy on the edges.
- Pour the BBQ sauce over the tofu and stir to coat evenly. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens and clings to the tofu.
- Toast the burger buns if desired. Pile BBQ tofu onto the bottom buns, top with coleslaw and sliced onion, and close with the top bun. Serve immediately.
Notes
- Press tofu well — the drier it is, the crispier the edges get and the better it absorbs the sauce.
- Tear tofu by hand for irregular, rustic strips that catch more sauce than uniform slices.
- For milder onions, soak slices in cold water for 10 minutes before serving.
- Use your favorite vegan BBQ sauce, or make it spicier with a chipotle or habanero variety.
- Refrigerate pulled tofu in an airtight container up to 4 days.
- Warm tofu in a skillet over medium-low heat, adding a splash of water or extra BBQ sauce to loosen.
Nutrition
Calories: 324kcal | Carbohydrates: 43g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 807mg | Potassium: 504mg | Fiber: 2g | Sugar: 18g | Vitamin A: 180IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 4mg
