BBQ Shredded Tofu Sandwich w/ Cabbage Slaw
Transform shredded tofu into smoky, savory BBQ sandwiches. Pan-fried for maximum chew and topped with crunchy slaw. Ready in 30 minutes!
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Servings: 4 sandwiches
Equipment
- box grater
- nonstick skillet
Ingredients
BBQ Shredded Tofu
- 1 (16 oz) block super-firm tofu shredded on the coarse side of a box grater
- 1-2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/4 cup warm water
- 1 teaspoon chick'n bouillon paste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- black pepper to taste
- 1/2 cup BBQ sauce of choice add more to preference
Creamy Cabbage Slaw
- 2 tablespoons vegan mayo
- 2 tablespoons plain unsweetened nondairy yogurt or extra mayo
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon chick'n style veggie bouillon paste see notes
- 1 teaspoon maple syrup or sugar
- 1/4 teaspoon celery seed optional
- 3 cups thinly shredded cabbage green, red, or a mix
- 1 medium carrot peeled and shredded
- 1/4 small red onion thinly sliced
- black pepper to taste
- salt to taste
BBQ Sandwiches (use as many toppings as you like)
- 4 sandwich buns ideally toasted!
- pickled red onions
- dill pickle chips
- pickled jalapeño slices
- sliced vegan cheese
Instructions
Make the BBQ Shredded Tofu
- Brown the tofu: Heat the vegetable oil in a nonstick skillet over medium-high heat. When the oil shimmers, add in the shredded tofu and spread it out in an even layer. Allow to cook for 3-5 minutes undisturbed, until the bottom is golden-brown. Give the tofu a toss and continue to pan-fry, stirring occasionally, for another 8-12 minutes, or until evenly golden brown. Pan-fry more or less depending on how chewy you want it to be.
- Mix the seasoning: While the tofu is crisping up, mix your seasoning. Whisk together soy sauce, warm water, bouillon, apple cider vinegar, smoked paprika, garlic powder, nutritional yeast, and black pepper. (Make sure the bouillon is fully dissolved.)
- Season the tofu: Reduce heat to low and pour the seasoning mix over the tofu. Immediately stir to coat. Cook for a minute or two, until the tofu absorbs the liquid.
- Add the BBQ sauce: Stir in the 1/2 cup of barbecue sauce and allow to heat through. Add extra sauce if you want a saucier tofu.
Make the Slaw
- The slaw can be prepped ahead of time, or while the tofu is browning in step 1. Whisk together all of the dressing ingredients in a mixing bowl, including: mayo, yogurt, apple cider vinegar, miso, mustard, maple syrup, and celery seed. Add shredded cabbage and carrot, sliced red onion to the mixing bowl and toss thoroughly. Taste and adjust salt and black pepper.
Assemble the BBQ Tofu Sandwiches
- I highly recommend lightly toasting the buns in a pan until golden. It helps them hold up better to the saucy tofu. (I love adding a little butter or mayo before toasting but this is optional.)
- Add a scoop of BBQ tofu to the bun, followed by the coleslaw. Add optional toppings including pickled red onions or jalapeños or dill pickles. If you want to add cheese to your sandwich, I recommend melting it over the hot tofu in the pan before scooping the tofu onto the bun. Enjoy!
Storage & Reheating
- Store leftover BBQ tofu in an airtight container in the fridge for up to 5 days. Reheat in a microwave in 30-second bursts, stirring in between. Reheat in a pan over medium heat for 3-5 minutes, stirring often.
- Freezing BBQ tofu: Freeze for up to 2 months. Make sure to use a freezer-safe container or a freezer bag, squeezing out extra air. Thaw in the fridge overnight before reheating.
- Store the coleslaw in its own sealed container in the fridge for up to 2-3 days. The cabbage will release moisture and soften over time, so make sure to give it a quick toss before enjoying leftovers to redistribute the dressing. Do not freeze.
Notes
Extra-firm tofu: If using extra-firm tofu, press it under a heavy weight for 15-20 minutes, and considering using 1 1/2 blocks to account for volume lost during pressing/cooking.
Pan selection: Use a large nonstick skillet or a well-seasoned cast iron pan.
Bouillon paste substitutions: If you don't have a "no chicken" style bouillon paste, you can sub with a teaspoon of white miso paste, powdered veggie bouillon, or an extra splash of soy sauce.
Oil-free option: You can dry-fry the shredded tofu without oil, but make sure to use a high-quality nonstick pan. Keep a close eye on the tofu as it may brown faster without oil to buffer the heat.
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