Shredded BBQ Tofu Sandwich Recipe
Make this easy BBQ tofu sandwich in under 30 minutes! Saucy tofu, tangy slaw, and garlicky toasted buns make it a crave-worthy plant-based dinner.
Serving Size 4
Ingredients
For the tofu
- 340 grams tofu shredded on large holes of grater
- 1 onion sliced
- 1/2 cup BBQ sauce
For the slaw
- 2 cups finely shredded cabbage
- 1 carrot grated
- 2 green onions sliced
- 1/4 cup mayonnaise vegan
- 2 teaspoon lime juice from about half a lime
- 1 teaspoon sugar
- heavy pinch of salt
For serving
- 4 burger buns
- olive oil
- 1 clove garlic halved the long way
Instructions
- First, shred the cabbage and set it in ice water for 10 minutes. This keeps it crispy in the dressing while mellowing it’s flavor.
- Make the dressing by combining the mayo, lime juice, sugar, and salt in a medium mixing bowl. Drain the cabbage and add it to the bowl of dressing along with the carrot and green onion. Mix well and set aside.
- Shred the tofu.
- In a medium skillet, heat a tablespoon of oil. Add the onion and cook for 5-6 minutes until browned and softening.
- Add another tablespoon of oil and the tofu. Cook, stirring occasionally, for 6-8 minutes, until the tofu is browned.
- Add the BBQ sauce and about 1/3 cup of water. Mix well. Heat for another 1-2 minutes until the mixture thickens. Remove from heat.
- Meanwhile, drizzle the buns with olive oil and toast. I air fry mine at 375°F for 4 minutes. You can also bake them in the oven or toast them in a toaster.
- Once the buns are toasted, rub them with the halved garlic clove.
- Assemble: Place the tofu on the bottom bun, followed by some slaw and the top bun. Serve immediately so the bottom bun doesn’t soften too much.
Video
Notes
You can also add the slaw to the bun first instead; it helps a little to keep the bun from getting soggy, but I don't find it an issue if you assemble and then serve pretty quickly!
