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BBQ Tofu Sandwiches
cabbage & carrot slaw

Active: 25 Total: 45

Slather your favorite BBQ sauce on tofu to add lots of flavor. It goes perfectly with some crunchy slaw!
Smarts: Did you know your food processor is perfect for grating veggies quickly? Make sure to check out our videos for easy slaw prep!

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
BBQ Tofu Sandwiches:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, sliced into 1/2" pieces
  • BBQ sauce - 1/2 cup
  • Burger buns - 4
  • Sour cream - 6 Tbsp
Red Cabbage and Carrot Slaw:
  • Apple cider vinegar - 2 Tbsp
  • Brown sugar - 3 Tbsp
  • Red pepper flakes - 1/4 tsp
  • Water - 1/4 cup
  • Red cabbage - 12 oz, sliced
  • Carrots, medium - 4, grated
  • Green onions - 3 stalks, thinly sliced
  • Salt - 1/2 tsp

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 0.5” / 1.25 cm thick pieces. (Can be done up to 1 day ahead)

  2. Make dressing for slaw - In a saucepan, combine apple cider vinegar, brown sugar, red pepper flakes, and water. Bring to a boil and continue boiling until reduced by half. (Can be done up to 5 days ahead)

  3. Cabbage (slice with a knife or food processor) / Carrots / Green onions - Prep as directed. Store together. (Can be done up to 4 days ahead)

  4. Dress slaw - Toss cabbage, carrots, and green onions with dressing and lightly salt. Cover and refrigerate for at least 30 minutes.

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Make

  1. Brush tofu with some BBQ sauce.

  2. Heat up a grill pan over medium-high heat. Brush with some cooking oil and then place tofu onto heated grates. Sear on each side for 4 to 6 minutes each, continuing to brush on BBQ sauce throughout the grilling process.

  3. Toast buns.

  4. Enjoy BBQed tofu in sandwiches with slaw and sour cream! You’ll have more slaw than is needed for sandwiches, so have some on the side too.

Nutrition Facts

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Reviews

Ratings

Original (77)
Gluten-free (4)
Paleo (8)
Vegetarian (3)

26 reviews

This was pretty good. It was super easy, but I didn't love the coleslaw sauce recipe so I tossed it and made my own. Main recipe was too dry so I added 1.5 cups of beef boullion and a bit of butter for fat to the slow cooker because I used elk roast instead of pork. We had a ton left over, so I'll put this over brown rice tonight and add a bit more seasoning. Kind of bland, but easy to spice up to your liking. My recipe was paleo, but I had to divert a bit so it would taste better.

By: Robin
Posted: Mar 11, 2019
Diet: Paleo
0 Helpful

We added a half cup of stock to the meat to avoid it being too dry and poured it out before adding the additional flavors. Really glad we did this - it turned out tasty!

By: Claire
Posted: Apr 03, 2017
Diet: Paleo
0 Helpful

Was there supposed to be liquid in with the pork in the slow cooker? It came out very dry. Slaw was not flavorful.

By: Lena
Posted: Mar 28, 2017
Diet: Original
0 Helpful

Delicious with a capital "D." We'll be making this again soon! Great recipe especially for a stay at home mom. So easy to prep and cook while keeping an eye on your little one. Didn't have apple cider vinegar so used lemon juice instead and still turned out great.

By: Collin
Posted: Feb 22, 2017
Diet: Original
0 Helpful

Pulled pork was great, but ended up with way too much slaw somehow.

By: Grace
Posted: Feb 21, 2017
Diet: Original
0 Helpful

Slow cooked on medium for 5 hours, to save on time. Turned out moist with lots of juices. Combo taste was good, but wouldn't eat the cabbage on its own. The sour cream definitely added to taste. Husband prefers the BBQ pulled pork from Traders! I mixed pork with sour cream and cut up tomatoes for the 4-year-old -- she gobbled it up!

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful