Why You’ll Love BBQ Tofu Sandwiches with Slaw Recipe
These BBQ tofu sandwiches are an easy way to turn a simple block of tofu into a hearty and flavorful meal. Grating the tofu creates a texture similar to pulled barbecue filling while also helping it absorb plenty of sauce.
The creamy slaw provides a refreshing contrast to the rich, smoky tofu. Purple cabbage, carrots, and kohlrabi give it plenty of crunch, while Greek yogurt, apple cider vinegar, mustard, and honey create a tangy dressing.
With only 30 minutes of preparation and cooking time, these sandwiches are practical enough for a weeknight dinner but flavorful enough for a casual weekend gathering. They are also easy to customize with different barbecue sauces, toppings, buns, and slaw ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the BBQ Pulled Tofu
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1/4 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 block (450 grams) organic firm tofu
- 2/3 cup barbecue sauce, such as spicy chipotle
- 1/2 tablespoon Dijon mustard
- 1 tablespoon tamari
- 1/2 tablespoon vegan Worcestershire sauce
For the Creamy Kohlrabi Slaw
- 1/4 medium head purple cabbage
- 2 medium carrots, peeled
- 2 small kohlrabi, ends trimmed
- 1 cup finely chopped parsley
- 1/3 cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 medium garlic clove, minced
- 2 teaspoons Dijon or whole grain mustard
- 1 teaspoon raw honey
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
For Serving
- 4 sturdy sandwich buns
- Pickled jalapeños, to taste
Directions
1. Cook the Aromatics
Warm the extra virgin olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and salt. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften.
Add the smoked paprika and freshly ground black pepper and stir until fragrant.
2. Prepare the Tofu
Using the large holes of a box grater, grate the firm tofu. The grated texture helps create a pulled-style filling and gives the barbecue sauce plenty of surface area to coat.
Add the grated tofu to the skillet with the onion mixture.
3. Add the BBQ Sauce
In a small bowl, whisk together the barbecue sauce, Dijon mustard, tamari, and vegan Worcestershire sauce.
Pour the mixture over the tofu and gently stir until everything is evenly coated.
Continue cooking for approximately 5 minutes. Stir only occasionally to keep the grated tofu from breaking apart too much. The filling is ready when much of the sauce has been absorbed and the mixture has thickened slightly.
Remove the skillet from the heat.
4. Prepare the Vegetables for the Slaw
Using the grater attachment of a food processor, shred the purple cabbage, carrots, and kohlrabi. You can also shred the vegetables by hand using a box grater or slice them finely with a sharp knife.
Transfer the shredded vegetables to a large bowl and add the finely chopped parsley.
5. Make the Creamy Slaw Dressing
In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, minced garlic, mustard, honey, salt, and freshly ground black pepper.
Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated.
6. Assemble the Sandwiches
Slice the sandwich buns in half. Toast the cut sides if you prefer a crispier sandwich.
Spoon a generous portion of the warm BBQ pulled tofu onto each bottom bun. Top with creamy kohlrabi slaw and add pickled jalapeños to taste.
Place the remaining bun halves on top and serve immediately.
Servings and timing
This recipe makes 4 servings.
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4 sandwiches
Variations
Make It Fully Vegan
The BBQ tofu filling is already plant-based when prepared with vegan Worcestershire sauce. To make the slaw vegan as well, replace the Greek yogurt with a thick unsweetened plant-based yogurt and swap the honey for maple syrup or agave nectar.
Try a Different Slaw
If kohlrabi isn’t available, replace it with additional cabbage, shredded broccoli stems, or thinly sliced Brussels sprouts. Green cabbage can also be substituted for purple cabbage.
Change the BBQ Sauce
The flavor of the sandwich can change dramatically depending on the barbecue sauce. Use a smoky sauce for a deeper flavor, a sweet sauce for a milder sandwich, or a spicy chipotle-style sauce for additional heat.
Make It Spicier
Add extra pickled jalapeños, a pinch of cayenne pepper, sliced fresh chilies, or your favorite hot sauce.
Add More Toppings
Sliced avocado, crispy fried onions, pickles, thinly sliced red onion, or extra fresh herbs all work well with the BBQ tofu.
Make It Gluten-Free
Use certified gluten-free sandwich buns and check the labels on the barbecue sauce, tamari, mustard, and vegan Worcestershire sauce to make sure all of the ingredients meet your dietary needs.
Storage/Reheating
Store the BBQ tofu and creamy slaw separately for the best texture. Keeping the components apart prevents the slaw and buns from becoming soggy.
Place leftover BBQ tofu in an airtight container and refrigerate for up to 3–4 days. Store the slaw in a separate airtight container in the refrigerator for up to 2–3 days. The vegetables will gradually soften as they sit in the dressing.
For reheating, place the tofu mixture in a skillet over medium-low heat and cook until heated through. If it has become dry, stir in a small spoonful of barbecue sauce or a splash of water. You can also microwave individual portions until hot.
Avoid reheating the slaw. It is best served cold or slightly chilled.
For meal prep, store the buns, tofu, slaw, and jalapeños separately and assemble each sandwich shortly before eating.
FAQs
1. What type of tofu is best for BBQ tofu sandwiches?
Firm or extra-firm tofu works best because it holds its texture when grated and cooked. Softer varieties contain more moisture and can become mushy in the skillet.
2. Do I need to press the tofu first?
Pressing isn’t always necessary for firm tofu, especially when it doesn’t contain excessive liquid. However, if your tofu is particularly wet, gently pressing it before grating can help the BBQ mixture become thicker rather than watery.
3. Why should I grate the tofu?
Grating gives the tofu thin, irregular pieces that resemble pulled sandwich filling. It also increases the surface area of the tofu, allowing more of the barbecue sauce and seasonings to coat every bite.
4. Can I make these BBQ tofu sandwiches vegan?
Yes. Use vegan Worcestershire sauce and replace the Greek yogurt with unsweetened plant-based yogurt. Substitute maple syrup or agave for the honey.
5. What can I substitute for kohlrabi?
Shredded broccoli stems, additional cabbage, Brussels sprouts, or even extra carrots can replace the kohlrabi. Choose a firm vegetable that provides plenty of crunch.
6. Can I make the BBQ tofu ahead of time?
Yes. Prepare the BBQ tofu in advance, allow it to cool, and refrigerate it in an airtight container. Reheat it in a skillet or microwave before assembling the sandwiches.
7. Can I prepare the slaw ahead of time?
Yes, although the slaw becomes softer the longer it sits in its dressing. For maximum crunch, prepare the vegetables and dressing separately and combine them shortly before serving.
8. What kind of buns work best?
Sturdy burger buns, brioche-style buns, pretzel buns, or soft sandwich rolls are good choices. The bun should be substantial enough to hold the saucy tofu and creamy slaw without falling apart.
9. What should I serve with BBQ tofu sandwiches?
These sandwiches pair well with potato wedges, sweet potato fries, corn on the cob, baked beans, potato salad, a simple green salad, or extra slaw.
10. How can I keep the sandwiches from getting soggy?
Toast the buns and assemble the sandwiches immediately before serving. It also helps to let excess dressing drain from the slaw before placing it over the tofu. If you’re packing the sandwiches for later, transport the components separately and assemble them just before eating.
Conclusion
BBQ Tofu Sandwiches with Slaw deliver everything you want from a satisfying sandwich: a smoky and saucy filling, crisp vegetables, creamy dressing, and just enough heat from pickled jalapeños. Grating the tofu gives it an excellent pulled texture while allowing it to soak up the barbecue flavors.
Ready in just 30 minutes and serving four, this recipe is an approachable option for quick dinners, casual lunches, and plant-forward meals. Keep the classic combination as written or experiment with different barbecue sauces, toppings, and slaw vegetables to make these sandwiches your own.
BBQ Tofu Sandwiches with Slaw
Smoky, saucy pulled tofu is piled onto toasted buns with a crisp and creamy kohlrabi slaw and tangy pickled jalapeños. A satisfying plant-forward barbecue sandwich ready in just 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1/4 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 block (450 grams) organic firm tofu
- 2/3 cup of your favourite barbecue sauce, such as spicy chipotle
- 1/2 tablespoon dijon mustard
- 1 tablespoon tamari
- 1/2 tablespoon vegan Worcestershire sauce
- 1/4 of a medium head of purple cabbage
- 2 medium carrots, peeled
- 2 small kohlrabi, ends trimmed off
- 1 cup finely chopped parsley
- 1/3 cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 medium garlic clove, minced
- 2 teaspoons dijon or whole grain mustard
- 1 teaspoon raw honey
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 4 sturdy sandwich buns
- Pickled jalapeños, to taste
Instructions
- Warm the olive oil in a large skillet over medium heat. Add the onion, 3 minced garlic cloves, and 1/4 teaspoon salt. Cook, stirring occasionally, for 5 minutes.
- Add freshly ground black pepper and smoked paprika. Grate the tofu using a box grater and add it to the skillet.
- Whisk together the barbecue sauce, 1/2 tablespoon dijon mustard, tamari, and vegan Worcestershire sauce. Pour the mixture over the tofu and stir gently to coat.
- Cook the tofu for another 5 minutes, stirring only occasionally to avoid breaking it up too much, until much of the sauce has been absorbed and the mixture has thickened slightly. Remove from the heat.
- Shred the cabbage, carrots, and kohlrabi using the grater attachment of a food processor or a box grater. Transfer to a large bowl and add the chopped parsley.
- In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, remaining minced garlic clove, 2 teaspoons mustard, honey, 1/2 teaspoon sea salt, and black pepper. Pour the dressing over the vegetables and toss until evenly coated.
- Slice the sandwich buns in half and toast them if desired. Spoon a generous portion of barbecue pulled tofu onto each bottom bun, top with creamy kohlrabi slaw and pickled jalapeños, and finish with the top bun. Serve immediately.
Notes
- Use your favourite barbecue sauce; a spicy chipotle variety adds extra smoky heat.
- Stir the tofu only occasionally while cooking to preserve its pulled, shredded texture.
- The sandwich buns can be toasted before assembling for extra texture.
- Add pickled jalapeños to taste for a tangy, spicy finish.
- For a fully vegan version, replace the Greek yogurt with unsweetened vegan yogurt and the honey with maple syrup or agave.
Nutrition
- Serving Size: 1 sandwich
- Calories: 510 kcal
- Sugar: 20 g
- Sodium: 1250 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 3 mg
