Shredded BBQ tofu sandwich with creamy slaw
Saucy, tangy, and loaded with texture, this shredded BBQ tofu sandwich works just as well for an easy weeknight dinner as it does for a casual cookout. Super-firm tofu is shredded with a cheese grater, then sautéed in a skillet with plenty of barbecue sauce until it’s thick, sticky, and lightly caramelized at the edges. Piled onto a soft bun with creamy coleslaw, bread and butter pickles, and pickled red onions, every bite is sweet, tangy, and crunchy.
Best of all, it’s simple to make. Shredding the tofu creates lots of surface area to soak up the sauce, and cooking it in a skillet lets you control how crispy the edges get. While the tofu cooks, you can mix the coleslaw and prep the toppings, so the whole meal is on the table in under an hour.
Preparation Time: 40 minutesIngredients
BBQ tofu sandwich
- 20 ounces super-firm tofu, shredded with a cheese grater (16oz also works, size varies by brand)
- 18 ounces vegan barbecue sauce
- 6 burger buns
- 0.33 cup bread and butter pickles, about 3 per sandwich
- 0.33 cup pickled red onions
- 1 tablespoon olive oil
Homemade coleslaw
- 1 16oz bag coleslaw mix
- 0.75 cup vegan mayonnaise
- 0.33 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1.5 teaspoons lemon juice
- 1 teaspoon sea salt, or to taste
- 0.125 teaspoon black pepper, or to taste
Preparation
- Shred the tofu: Use the large holes of a box grater to shred the super-firm tofu into thin, irregular pieces.
- Sauté the tofu: Heat a large nonstick skillet over medium heat. Add the shredded tofu and olive oil and spread it into an even layer. Cook for about 7–10 minutes, stirring occasionally, until some of the pieces are lightly golden around the edges.
- Add the barbecue sauce: Pour the vegan barbecue sauce into the skillet and stir until all of the tofu is evenly coated.
- Cook until thick and saucy: Reduce the heat slightly and continue cooking for about 10–15 minutes, stirring occasionally, until the barbecue sauce has thickened, the tofu is thoroughly coated, and some of the edges are lightly caramelized.
- Make the coleslaw dressing: While the tofu cooks, add the vegan mayonnaise, granulated sugar, apple cider vinegar, lemon juice, sea salt, and black pepper to a large mixing bowl. Whisk until smooth.
- Finish the coleslaw: Add the coleslaw mix to the dressing and toss until evenly coated. Refrigerate until ready to serve.
- Prepare the buns: Lightly toast the burger buns if desired.
- Assemble the sandwiches: Divide the warm barbecue tofu evenly between the six burger buns.
- Top each sandwich with homemade coleslaw, bread and butter pickles, and pickled red onions.
- Add the top buns and serve immediately.
Tips
Make the slaw ahead: Prepare the coleslaw up to several hours in advance and refrigerate until ready to serve.
Shred the tofu early: Shred the tofu ahead of time and refrigerate it in an airtight container. When it’s time to eat, sauté it and add the barbecue sauce.
Assemble just before serving: Build the sandwiches right before eating to keep the buns from getting soggy.
Storage: Refrigerate leftover BBQ tofu in an airtight container for 3 to 4 days. Store the coleslaw, buns, pickles, and onions separately, then assemble fresh sandwiches as needed.
Reheating: Warm the tofu in a skillet over medium-low heat until heated through. If it has thickened in the fridge, stir in a little extra barbecue sauce.
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