Description

These BBQ Pulled Tofu Sandwiches with Creamy Kohlrabi Slaw are the ultimate summer sandwich! Saucy “pulled” tofu imitates chicken or pork remarkably well, and it’s piled high on buns along with a light and creamy kohlrabi cabbage carrot slaw for an amazing summer meal that will elicit two thumbs up from vegetarians and omnivores alike.

Ingredients

Scale

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 of your favourite barbecue sauce, I used spicy chipotle
1/2 tablespoon dijon mustard
1 tablespoon tamari
1/2 tablespoon Worcestershire sauce

Creamy Kohlrabi Slaw

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

For serving

4 sturdy sandwich buns
Pickled jalapeños

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Instructions

Make the bbq pulled tofu: Warm the oil in a large skillet over medium heat. Add the onion, garlic, and salt. Cook, stirring occasionally, for five minutes. Add the pepper to taste and smoked paprika. Grate the tofu using a box grater. Add it to the skillet. Whisk together the barbecue sauce, dijon, tamari, and Worcestershire sauce in a bowl. Pour over the tofu and stir to coat. Cook, stirring very occasionally so as not to break up the tofu too much, for another five minutes, or until much of the sauce has been absorbed and it’s thickened slightly. Remove from the heat.
Make the creamy kohlrabi slaw: Using the grater attachment on your food processor, shred the cabbage, carrots, and kohlrabi. Transfer into a large bowl. Add the chopped parsley. Whisk together the Greek yogurt, apple cider vinegar, garlic, mustard, honey, salt, and pepper in a bowl. Pour over the vegetables and toss to coat.
Make the sandwiches: Slice the buns in half and toast, if desired. Spoon a generous amount of pulled tofu onto the bottom half and top with some slaw. I like to add some pickled jalapeños, too. Eat!

Notes

To make it vegan: Replace the Greek yogurt with thick unflavoured, unsweetened vegan yogurt, and the honey with maple syrup.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Keywords: bbq pulled tofu sandwich