Quick & Easy Crispy BBQ Tofu Sandwich for Busy Nights
A quick and easy vegan sandwich featuring crispy pan-fried tofu glazed in smoky BBQ sauce, topped with a creamy cilantro cabbage slaw and optional avocado slices.Perfect for a nutritious lunch or dinner that packs plant protein and fiber with bold flavors.
Equipment
- 1 Non-Stick Skillet
- 1 Cutting board
- 1 Mixing Bowl
- Measuring Spoons and Cups
- 1 Spatula
Ingredients
- 1 block extra firm tofu drained
- 2 tablespoons olive oil or coconut oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup BBQ sauce low sugar preferred
- 1 teaspoon chili paste or sriracha
- 2 soft buns brioche or preferred, toasted
- Avocado slices optional
For the Cilantro Slaw:
- 4 ounces shredded cabbage ~3 cups packed
- ¼ cup fresh cilantro chopped
- ¼ cup thinly sliced red onion
- 3 –4 tablespoons vegan or regular mayo
- 1 tablespoon apple cider or white vinegar
- ¼ teaspoon salt
Instructions
- Prepare and Drain the Tofu: Begin by removing the block of extra-firm tofu from its packaging. Place it on a clean plate lined with paper towels or a kitchen towel. To achieve the best texture and to allow the tofu to crisp up nicely, it’s important to remove as much moisture as possible. Gently press down on the tofu with another layer of paper towels or a tofu press if you have one, applying steady pressure for 10-15 minutes. After draining, pat the tofu dry again with fresh towels to eliminate any remaining surface moisture. This step ensures that when the tofu hits the hot pan, it will sear rather than steam.
- Slice the Tofu into Thick Slabs: Once the tofu is dry, transfer it to a cutting board. Using a sharp knife, carefully slice the tofu into slabs about one inch thick. If the slabs are too large to fit neatly inside your sandwich buns, trim the edges to size. Try to keep the pieces uniform in thickness so they cook evenly. Typically, one block of tofu should yield two to three sizable slabs, perfect for sandwich portions.
- Heat the Skillet and Add Oil: Place a non-stick or well-seasoned skillet on the stove over medium-high heat. Allow the pan to warm for a few minutes until it’s hot but not smoking. Add 2 tablespoons of olive oil or coconut oil to the skillet, swirling to coat the bottom evenly. The oil will help create a crispy crust on the tofu and prevent it from sticking. Sprinkle the salt and black pepper directly into the hot oil to infuse the seasoning with flavor before adding the tofu.
- Sear the Tofu Without Disturbing: Carefully place the tofu slabs into the skillet in a single layer, ensuring they do not overlap or crowd the pan. This will help each piece develop a crispy, golden crust. Avoid moving or flipping the tofu immediately; letting it sit undisturbed for several minutes is crucial to building that perfect sear.If the oil begins to splatter, reduce the heat slightly. This process should take about 10 to 12 minutes, during which the tofu will release naturally from the pan when the crust is ready to flip.
- Prepare the Creamy Cilantro Slaw: While the tofu cooks, prepare the fresh cilantro cabbage slaw.In a medium-sized mixing bowl, combine approximately 4 ounces (around 3 packed cups) of shredded cabbage with 1/4 cup of chopped fresh cilantro and 1/4 cup of thinly sliced red onion. Add 3 to 4 tablespoons of vegan mayonnaise or your preferred regular mayo. Stir in 1 tablespoon of apple cider vinegar (or white vinegar) and 1/4 teaspoon of salt. Toss everything thoroughly until well mixed. Taste the slaw and adjust the seasoning to your liking by adding more vinegar, mayo, or salt. The result should be creamy, tangy, and flavorful, providing a refreshing contrast to the smoky tofu.
- Toast the Buns and Prepare Avocado: While the tofu finishes cooking and the slaw is resting, toast your sandwich buns until they’re golden brown and slightly crisp. This adds texture and helps prevent the buns from becoming soggy once the sandwich is assembled. If you choose to add avocado, slice a ripe avocado into thin, even pieces. The creamy avocado will add richness and a pleasant mouthfeel to the sandwich, balancing the tangy slaw and smoky tofu.
- Coat Tofu with BBQ Sauce and Caramelize: Once the tofu slabs are beautifully crisp on one side, gently flip them using a spatula to sear the other side until golden and firm. After both sides are crisp, reduce the heat to low. In a small bowl, mix together 1/4 cup of BBQ sauce with 1 teaspoon of chili paste or sriracha for a smoky, spicy kick. Pour this BBQ mixture over the tofu slabs in the skillet, using your spatula or a spoon to coat each piece evenly. Allow the sauce to warm and slightly caramelize on the tofu for a couple of minutes, stirring gently to avoid breaking the tofu pieces. Once glazed and sticky, turn off the heat.
- Assemble the Crispy BBQ Tofu Sandwich: To build your sandwich, lay the bottom half of each toasted bun on a plate. If you prefer extra creaminess, spread a thin layer of mayonnaise on the bun. Carefully place one or two slabs of the hot, BBQ-glazed tofu on top. Next, spoon a generous helping of the cool cilantro slaw over the tofu, adding a crunchy, tangy texture contrast. If using, add several slices of ripe avocado on top of the slaw for extra creaminess and healthy fats. Finally, cover with the top half of the bun.
- Serve Immediately and Enjoy: The Crispy BBQ Tofu Sandwich is best enjoyed fresh and warm. Serve immediately to experience the contrast between the hot, smoky tofu and the cool, creamy slaw.This sandwich pairs well with a side salad, baked fries, or your favorite plant-based side dish. The combination of textures and flavors makes it satisfying and perfect for a quick, wholesome meal.
Notes
- Press tofu thoroughly to remove excess moisture for the crispiest texture.
- Use a non-stick skillet or well-seasoned pan to prevent tofu from sticking.
- Avoid moving tofu too soon while searing to allow a golden crust to develop.
- Adjust vinegar and mayo quantities in the slaw to suit your preferred tanginess and creaminess.
- Opt for a BBQ sauce with no high fructose corn syrup or make your own for healthier results.
- Toasting the buns adds texture and prevents sogginess from the sauced tofu and slaw.
- Avocado is optional but adds a rich, creamy element balancing the smoky and tangy flavors.
