BBQ Tofu Sandwiches
A plant-based delight for all taste buds!
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Introduction
By: Chad V.
These BBQ Tofu Sandwiches are a super simple plant-based recipe. They don’t take much prep, time, or effort. Just add your favorite BBQ sauce and top with a variety of fixings. The mini sweet peppers are very easy as well and add a nice touch!
Total Time:
30mins
Servings
4
Calories:
425 (per serving)
Diet:
Vegetarian/Vegan
Ingredients
– 1 package extra firm tofu
– 4 vegan brioche buns
– 16oz mini peppers
– 1/2tbsp olive oil
– 1tsp flaky sea salt
The BBQ Sauce
– 1/2c of your favorite BBQ sauce
The Rainbow Slaw
– 3 medium shredded carrots
– 1c purple cabbage
– 1c green cabbage
– 3tbsp vegan mayo
– 2tbsp apple cider vinegar
– pinch salt & pepper
The Toppings
– 8-10 pickle chips
– 4 leaves of butter lettuce
– 1/4c thinly sliced red onion
– 1 ripe avocado
Click here for Chef’s notes!
Step-by-Step Instructions.
Step 1.
First, I like to wash and chop everything, just to get it out of the way. Shred the carrots, slice the cabbages, and combine them into a bowl. Next, wash the butter lettuce and mini sweet peppers, slice the avocado and red onion. Then set them aside. Also, press out the excess water from the tofu. At this point, we’ll set the oven to 400°F (204°C).
Step 2.
Next, we’ll take the washed mini sweet peppers and add them to a medium-sized bowl. Drizzle the olive oil, add the salt, and mix it together. Transfer them onto a parchment-lined baking sheet and place it into the oven for 20 minutes, turning over halfway through.
Step 3.
Add 1/2 tbsp of olive oil and crumble the tofu into a large pan. Cook on med-low for 8-10 minutes.
Step 4.
Next, we’ll make the Rainbow Slaw. Take the bowl with the shredded carrots, sliced purple and green cabbage, and mix in the vegan mayo, apple cider vinegar, and a pinch of salt and pepper. Cover and set aside.
Step 5.
Add the BBQ sauce to the cooking crumbled tofu and continue to cook for another 3-4 minutes.
Step 6.
Add your vegan brioche buns to the oven sheet with the peppers for 3-4 minutes. You can either separate the tops from the bottoms and bake them for a little crunch, or leave them stuck together.
Step 7.
Lastly, remove the peppers from the oven, turn off the pan with the BBQ tofu, and then build your sandwich!
General Notes:
– You can sub out the vegan brioche buns for another other type of bun (potato, hamburger, or pretzel), but these are my favorite.
– The mini sweet peppers are optional, feel free to sub them out for another plant-based side!
– Recommended items can be found here!
The BBQ Sauce
– You can use more, or less, depending on your preference. There’s something to be said about having your sandwich overloaded with BBQ!
The Rainbow Slaw
– The 3 shredded carrots should yield about 1 cup. I prefer to use different colored carrots, but you can use all orange if you’d like.
– This also yields a good amount of slaw, so you can cut the recipe in half, or save the extra and make these spicy tofu tacos tomorrow!
The Toppings
– Add or remove any toppings you’d like!
Products used in this recipe:
Serving Size: Entire Recipe
| Nutrient | Amount |
|---|---|
| Calories | 1700 |
| Total Fat | 85g |
| – Saturated Fat | 15g |
| – Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 1500mg |
| Total Carbohydrates | 190g |
| – Dietary Fiber | 20g |
| – Sugars | 60g |
| Protein | 40g |
