20-Minute BBQ Tofu Sandwich
A smoky BBQ tofu sandwich layered with crisp veggies, creamy-spicy spread, and toasted bread for a hearty plant-based meal. Packed with protein, fiber, and flavor, it’s perfect for lunch, dinner, or cookouts.
Equipment
- 1 Tofu Press
- 1 cast iron grill pan
- 1 Chef’s Knife
- 2 mixing bowls
- 1 Nonstick Spatula
Ingredients
For the Tofu:
- 12 oz block extra-firm tofu drained
- 2 –3 tbsp BBQ seasoning rub homemade or store-bought
- ½ cup BBQ sauce homemade or store-bought
For the Spicy Creamy BBQ Spread:
- ¼ –½ cup smoky BBQ sauce
- 1 tbsp sriracha sauce more to taste
- 1 tbsp vegan mayonnaise
Optional Toppings:
- Tomato slices
- Iceberg or leafy green lettuce
- Sprouts
- Cucumbers avocados, or pickles
- Vegan coleslaw
For the Sandwich Base:
- 4 slices sourdough bread or 2 sandwich buns of choice
Instructions
- Drain and Prep the Tofu: Start by draining the block of extra-firm tofu. Wrap it in paper towels or a clean kitchen towel, then press gently with your hands to remove excess liquid. For best results, use a tofu press or place a cutting board with a few heavy cookbooks on top and let it press for about 20 minutes. This step is key to achieving crispy, flavorful slices later.
- Slice and Season the Tofu: Once drained, use a sharp chef’s knife to shave or slice the tofu into thin, even pieces. Place the slices into a mixing bowl, sprinkle generously with BBQ seasoning rub, and toss gently until all sides are coated. Varying slice thickness slightly creates a combination of crispy edges and juicy centers, adding delicious texture to your sandwich.
- Grill the Tofu: Heat a cast iron grill pan or large skillet over medium-high heat. Lightly coat the surface with a thin layer of oil or cooking spray. Arrange tofu slices in a single layer, working top to bottom across the pan for consistency. Cook for about 2 minutes without moving them so a crust can form. Flip in order, then brush the tops with BBQ sauce. After another 1–2 minutes, flip again and coat the other side with sauce. Continue cooking until caramelized, crispy, and slightly sticky.
- Make the Spicy BBQ Spread: While the tofu grills, stir together smoky BBQ sauce, sriracha, and vegan mayonnaise in a small bowl. Taste and adjust for more heat or creaminess, depending on your preference. This spread adds a creamy, spicy kick that balances the smoky sweetness of the tofu.
- Prepare the Toppings: Wash and slice fresh tomatoes, tear lettuce leaves, and slice avocado, cucumbers, or any other desired toppings. If using vegan coleslaw, keep it chilled until ready to assemble. Lightly toast your bread or buns for added crunch and flavor.
- Build the Sandwich: Spread vegan mayonnaise on one slice of bread (or bun half) and slather the spicy BBQ spread on the other. Layer on plenty of BBQ tofu slices, then add tomatoes, lettuce, and any extra toppings you’ve prepared. Season lightly with salt and pepper for extra brightness.
- Serve and Enjoy: Close the sandwich, slice in half if desired, and serve immediately with sides like fries, potato salad, onion rings, or corn on the cob.Pass extra napkins—this sandwich is delightfully messy! Leftover tofu can be stored in an airtight container and reheated for quick sandwiches the next day.
Notes
- Press the tofu properly: Removing excess water is the secret to crispy, flavorful slices that hold their texture inside the sandwich.
- Don’t move tofu too early: Let it sit in the pan to form a crust before flipping—it will release naturally when ready.
- Mix slice thickness: A blend of thinner and thicker pieces creates both crispy bites and tender, juicy layers.
- Mind the heat level: Once BBQ sauce is added, reduce heat slightly to prevent the sugars from burning.
- Plan ahead for ease: Tofu can be sliced a day ahead, and spreads or sauces can be prepped in advance to save time.