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BBQ Tofu Sandwiches
with red cabbage and carrot slaw

Active: 40 min Total: 40 min

This vegetarian version of the BBQ sandwich has been a member favorite since we first featured it in May 2015. Finish the sandwiches with a flavorful slaw and another brush of BBQ sauce if you'd like.

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Ingredients

Servings:
4
Metric
BBQ Tofu Sandwiches:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, 1/2" / 1.3cm slices
  • BBQ sauce - 1/2 cup (use your favorite store-bought)
  • Hamburger buns - 4
Red Cabbage and Carrot Slaw:
  • Vinegar, apple cider - 2 Tbsp
  • Brown sugar - 3 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Water - 1/4 cup
  • Cabbage, red - 12 oz, sliced
  • Carrots - 10 oz, grated (look for pre-grated to save time)
  • Green onions - 2 stalks, green parts only, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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” / 1.3 cm thick pieces. (Can be done 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. (Can be done up to 4 days ahead)
  4. Dress slaw - Toss cabbage, carrots and green onions with dressing. Cover and refrigerate for at least 30 minutes.

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Make

  1. 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, brushing tofu generously with BBQ sauce as it cooks.
  2. Toast buns.
  3. Give slaw a stir and season with some salt.
  4. Enjoy BBQed tofu in sandwiches with slaw and some extra BBQ sauce if you’d like! You’ll have more slaw than is needed for sandwiches, so have some on the side too.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (3)
Paleo (13)
Vegetarian (15)

29 reviews

We liked this dish, although my husband skipped the cabbage slaw since he hates red cabbage. His loss since it provided a nice (and much needed) crunch!

By: Victoria
Posted: Dec 17, 2019
Diet: Original
0 Helpful

I made pulled chicken rather than pork for something different. I will definitely make this again. The paleo sauce was really good. The whole family ate it (13, 4, & 3).

By: Kimberly
Posted: Aug 11, 2019
Diet: Paleo
0 Helpful

Easy and delicious. Used another similar slaw that I had left over. Will make left-overs into tacos for lunch and froze the extras.

By: Christine
Posted: Aug 01, 2019
Diet: Gluten-free
0 Helpful

Excellent recipe!

By: Tamiko
Posted: Feb 22, 2018
Diet: Original
0 Helpful

One of the best recipes!!

By: Emilie
Posted: Sep 12, 2017
Diet: Original
0 Helpful

For us I would say less sweetner, more chile!!

By: Kristen
Posted: Aug 29, 2017
Diet: Original
0 Helpful