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BBQ Tofu Sandwiches with Slaw

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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.

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

  1. 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.
  2. Add freshly ground black pepper and smoked paprika. Grate the tofu using a box grater and add it to the skillet.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://yumfamilyrecipes.com/bbq-tofu-sandwiches-with-slaw/