BBQ Tofu Sandwiches with Crunchy Cabbage Slaw

Looking for plant-based comfort food? Turn plain tofu into a smoky, sticky-sweet BBQ sandwich with this easy recipe. Use store-bought BBQ for the easiest dinner prep ever. A 6-ingredient cabbage slaw adds a crispy crunch. Perfect for weeknight dinners, casual weekend meals, or any summer get-together.

A toasted bun with tofu in barbecue sauce and cabbage salad.

If you haven’t thought about grating your tofu before, this is the time to try it. Grating tofu gives it a different texture, more interesting than your basic cubes, and works perfectly for turning it into a sweet and smoky vegan hot sandwich filling.

I like to use a homemade maple BBQ sauce, but using a store-bought sauce makes this recipe even quicker and easier!

Toasted buns with tofu in barbecue sauce and cabbage salad.

Why You’ll Love This Recipe

No press tofu – Just dry it, shred it, and cook, no draining or pressing needed.
Crunchy slaw on top – Adds texture and balances the rich BBQ flavor.
Beginner-friendly – Minimal ingredients, no difficult techniques, and fast to prep.
Make-ahead slaw – Prep the slaw earlier in the day to save time.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

For the Tofu Filling

tofu – Extra firm works best. Shred it using the large holes of a box grater. I use soy-free due to a soy allergy, but this works with soy tofu also, we’ve tested it many times, including in tofu tacos!
onion – Sliced thin. Adds sweetness and depth.
BBQ sauce – Use your favorite kind. Sweet, smoky, spicy, whatever you like.
Olive oil – For sautéing.

For the Cabbage Slaw

finely shredded cabbage – Soaked in ice water for extra crunch and mellow flavor. Cabbage can be kind of ‘musky’, is how I would describe it. Ice water helps improve its all-around vibe.
carrot – Grated.
green onions – Sliced.
mayonnaise – Use vegan mayo if needed.
lime juice – Fresh is best.
sugar – to balance the dressing.
Salt – Just a heavy pinch.

For Serving

burger buns – whatever buns you like best.
Olive oil
garlic clove – Halved lengthwise, for rubbing on the buns.

Soy Free Tofu

Do you have a soy allergy, too? Try this soy-free tofu by Big Mountain. It’s a fraction softer than soy tofu, but still shreds nicely and works in this recipe. Just take extra care when stirring.

Substitutions

Slaw: Feel free to use a store-bought slaw and dressing or your favorite recipe.

TOFU prep tip:

Squeeze the tofu dry. If it’s wet, it’ll steam and get crumbly. Soy-free tofu is a bit trickier to work with because it’s softer, but I find scrunching the water out a bit helps. You don’t need to press it.

How to Make BBQ Tofu Sandwiches

Prep Tips:

The BBQ tofu is made on the stovetop.
Appliance: I use an air fryer to toast the buns. You can use a toaster or toast them in the oven, otherwise serve them untoasted.
Shred the cabbage and carrot. I prefer to use a mandoline for this; thinly sliced cabbage is easier to eat. Use the guard!

1. Make the Slaw

Start by soaking the shredded cabbage in a bowl of ice water for 10 minutes. This makes it crispier and takes the edge off that raw cabbage bite.

In a medium bowl, whisk together the mayo, lime juice, sugar, and salt.

Drain the cabbage and pat it dry. Add it to the bowl with the dressing, along with the carrot and green onion. Mix well and set aside.

Cabbage and carrots being mixed with tongs.

2. Cook the Tofu

Squeeze any excess moisture from the outside of the tofu. The soy-free tofu I use is similar to medium-firm soy tofu. If using firm soy tofu, you can press it to get rid of excess moisture.

Shred the tofu using the large holes on a box grater.

In a skillet, heat a tablespoon of oil over medium heat. Add the sliced onion and cook for about 5–6 minutes until golden and soft.

Add another tablespoon of oil and the shredded tofu. Cook for 6–8 minutes, stirring occasionally, until the tofu is browned in spots. Stir carefully to avoid breaking the tofu too much.

Pour in the BBQ sauce and about ⅓ cup of water. Mix well and let it simmer for 1–2 minutes until the sauce thickens and clings to the tofu. Remove from heat.

3. Toast the Buns

Brush or drizzle the buns with olive oil. Air fry at 375°F for 4 minutes, or bake in the oven until toasted. After toasting, rub the cut side of each bun with a halved garlic clove.

4. Assemble

Pile the BBQ tofu mixture onto the bottom bun, top with a generous scoop of slaw, and finish with the top bun. Serve immediately.

Tips for Making BBQ Tofu Sandwiches

Don’t skip the garlic bun rub – Adds a lot of flavor with minimal effort.
Toast the buns – Otherwise they’ll soak up the filling and get soggy fast.
Slaw first – You can also put the slaw on the bottom bun and the tofu on top, I’ve tested this and it helps prevent the bottom bun from getting soggy.
Work carefully – If using the soy-free tofu, be gentle with it, it’s not as forgiving as firm soy tofu.