These BBQ Tofu Sandwiches with Slaw are the ultimate summer sandwich! Saucy shredded tofu gets piled high on buns along with a light and creamy kohlrabi cabbage carrot slaw for an amazing plant-based meal.
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Tofu Sandwich Details
These sandwiches are easy to make, and consist of two main components: BBQ pulled tofu, and creamy kohlrabi, cabbage, and carrot slaw with Greek yogurt dressing. While they look incredibly splurge-worthy, they’re actually very nutritious and definitely suitable for a weeknight meal.
I have an entire collection of tofu and tempeh recipes, including my favourite Chipotle Tofu, Corn, and Peach Salad with Cilantro Lime Dressing and these summery Crispy Tofu and Roasted Veggie Bowls with Pesto.
Ingredients and Notes
These sandwiches consist of two separate elements: barbecue shredded tofu and a cabbage and kohlrabi slaw with Greek yogurt dressing. Here is a breakdown of the ingredients along with some notes about them.
BBQ Tofu Ingredients:
- Extra-virgin olive oil: For sautéing.
- Onion and garlic: To create a flavourful base for the shredded tofu.
- Seasonings: Sea salt, pepper, smoked paprika, barbecue sauce, dijon mustard, tamari, and Worcestershire sauce come together to create a delicious and ultra flavourful sauce.
- Firm or extra-firm tofu: In this recipe, you’ll shred the tofu on a box grater to achieve imitation “pulled pork.”
Slaw Ingredients:
- Veggie base consisting of cabbage, carrots, kohlrabi, and parsley. Kohlrabi is a cruciferous vegetable related to kale and cabbage that can be found at farmer’s markets in the summer months. If you can’t find it, use the same amount of additional cabbage.
- Dressing consisting of Greek yogurt, apple cider vinegar, garlic, dijon mustard or whole grain mustard, raw honey, sea salt, and pepper.
For assembling the sandwiches, you’ll need buns.
Step By Step 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!
Variations and Substitutions
- To turn this into a bowl, omit the buns and serve the barbecue tofu and slaw with quinoa or brown rice.
- To make gluten-free: Use gluten-free buns and make sure that the barbecue sauce and Worcestershire sauce are gluten-free as well.
- To make dairy-free and vegan: Use non-dairy Greek yogurt in the slaw and use maple syrup in the slaw dressing instead of honey.
Kitchen Tools
- Box grater
- Food processor
- Skillet
Storage Instructions
The barbecue tofu and slaw can both be stored in separate airtight containers in the refrigerator for up to three days. Neither of them can be frozen.
More Sandwich and Burger Recipes
- Black Lentil Burgers
- Tofu Caesar Wraps
- Tuna Egg Sandwiches
- Smashed Chickpea Avocado Dill Pickle Sandwiches
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Take a picture of your finished recipe and tag me on Instagram (@upbeet.kitchen), follow me on Pinterest, or connect with me on Facebook. I love seeing all your creations!
Enjoy!
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BBQ Tofu Sandwiches with Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Barbecue Tofu Sandwiches with Slaw are the ultimate summer sandwich! Saucy shredded tofu gets piled high on buns along with a light and creamy kohlrabi cabbage carrot slaw for an amazing plant-based meal.
Ingredients
BBQ Pulled Tofu
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- ¼ teaspoon fine sea salt
- 1 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- 1 block (450 grams) organic firm tofu
- ⅔ cup of your favourite barbecue sauce, I used spicy chipotle
- ½ tablespoon dijon mustard
- 1 tablespoon tamari
- ½ tablespoon vegan Worcestershire sauce (I used Wizard’s brand)
Creamy Kohlrabi Slaw
- ¼ of a medium head of purple cabbage
- 2 medium carrots, peeled
- 2 small kohlrabi, ends trimmed off
- 1 cup finely chopped parsley
- ⅓ cup Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 medium garlic clove, minced
- 2 teaspoons dijon or whole grain mustard
- 1 teaspoon raw honey
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For serving
- 4 sturdy sandwich buns
- Pickled jalapeños
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.
Pressing the tofu: I did not press the tofu before grating it, but you certainly can if you would like. This will make the tofu more firm as it will remove much of the water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 679
- Sugar: 19.7 g
- Sodium: 1056.3 mg
- Fat: 14.1 g
- Saturated Fat: 3 g
- Carbohydrates: 112 g
- Fiber: 12.1 g
- Protein: 33.4 g
Michelle says
So, I have a question and a note. Do you press the tofu? Your notes don’t mention it and it’s such an unusual recipe that I’m really unsure on this step. The other thing is Worchestershire sauce is not vegan. It will require a substitute for that as well.
Allison says
Hi there, no, pressing is not required for my recipe. You can press it if you like, though! The Worcestershire sauce that I use is vegan, it’s Wizard brand! Whole Foods 365 brand is also vegan. Hope you enjoy this recipe!
Sue says
Looks delicious! i think I will soon try kohlrabi for the first time, thanks to you!! Happy birthday to your dad; he’s lucky to have a personal chef. ?
Allison says
Thanks so much, Sue!! I think you’ll love kohlrabi! And thanks for the birthday wish to my dad, too. 🙂 ?