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Nothing spells summer quite like a sweet & tangy barbecue (tofu) sandwich, am I right? We’ve been getting so many requests recently for BBQ recipes so we thought it would be appropriate to bring things back to the basics!
For starters, we’ve got you (and the tofu) covered with a date-sweetened barbecue sauce that is to die for, which can be found here. Now, to put that delicious sauce to good use, we’ve got a Barbecue Tofu Sandwich coming your way. It’s stacked to the sky with homemade coleslaw and crispy tofu steaks smothered in a succulent barbecue sauce. Fair warning, this will get messy when you eat it, so make sure you’ve got some extra napkins on hand!
If you want to take your sandwich to the next level, we definitely recommend grilling your tofu steaks for that authentic BBQ flavor. We don’t currently have a grill, but if you do, put it to good use!
If you’re looking for some other summer recipes, we’ve put out a whole bunch recently! If no-cook simple recipes are your thing, check out our Vegan Antipasto Skewers, Mexican-inspired pinwheels, and Date-Sweetened Strawberry Lemonade!
We’ve got some awesome summer salads too! For some fresh fruity flavor, try our Watermelon Mojito Salad and for a salad that you can snack on with some tortilla chips, our Summer Cactus Salad is a must try!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Barbecue Tofu Sandwiches w/ Homemade Coleslaw
- Total Time: 1 hour 25 minutes
- Yield: 4 sandwiches
Description
A delicious and simple tofu sandwich smothered in a tangy date-sweetened barbecue sauce and topped with a crunchy homemade coleslaw!
Ingredients
- 1 block extra firm tofu, drained and pressed
- 1/4–1/3 cup cornstarch (or you can opt for all-purpose flour)
- Salt and pepper
- Date-Sweetened Barbecue Sauce, or barbecue sauce of choice
- 4 vegan burger buns (we used the gluten-free buns from Little Northern Bakehouse)
- 12 pickles (or as many as desired)
- The Best Vegan Coleslaw
Instructions
- Drain and press your tofu for at least 1 hour. We have info and a video tutorial on this blog post on how to press it without a tofu press. Once the tofu is pressed, pat it dry with a clean kitchen towel to ensure that all liquid has been removed.
- Slice the tofu lengthwise into two large rectangles, and then slice those again lengthwise into two more pieces for a total of 4 pieces.
- Place the cornstarch into a wide and shallow bowl. Dunk each piece of tofu in the cornstarch and coat all sides, being sure to shake off any excess. Repeat with all of the tofu steaks.
- Heat a cast iron skillet or a frying pan over medium heat and add in olive oil or canola oil. Once heated, add in the tofu. Fry for about 5 minutes on each side or until the tofu is golden brown. Line a large plate with a paper towel and set the cooked tofu on there to drain out any excess oil.
- Adjust the heat as needed to prevent burning. We always use the first piece of tofu as a test and then adjust accordingly. For the second batch, we like to cook all three remaining pieces at once to speed things up, but you can also cook them individually.
- Dust the tofu with salt and pepper, as desired, and allow it to cool until easy to handle.
- Smother each tofu piece with barbecue sauce on both sides with either a spoon or a pastry brush.
- Toast the buns as desired and place the barbecue tofu on the bottom slice. Top with 3 pickles and coleslaw, along with any other ingredients of your choice, and then seal shut with the top bun. You can use a toothpick to keep it together if needed! Repeat with the remaining sandwiches.
- Enjoy!
- Prep Time: 1 hour 10 minutes
- Cook Time: 15 minutes
- Category: Sandwiches, Summer
- Cuisine: Vegan, Gluten-Free
Nutrition facts label provided by Nutri Fox.
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