This crispy bbq tofu sandwich just might change your life. Thick slabs of tofu are cooked until golden and crispy, and coated in a spicy bbq sauce. This dreamy vegan sandwich is topped with a crunchy cabbage slaw and served on a buttery brioche bun. Enjoy it for an easy lunch, weeknight meal, or game day snack!
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I've been enjoying homemade sandwiches lately. I'm telling myself that I'm making up for all of those years I deprived myself of bread. These sloppy joes with lentils are a favorite, as well as this chickpea salad sandwich and sandwich with portobello mushrooms.
But when I perfected this bbq tofu sandwich recipe, my husband and I both declared it flawless.
It's a symphony of textures and flavors, with the spicy-sweet and crispy tofu complemented by the tangy and crunchy cabbage slaw. Serve it on your choice of bun, but I think a soft and buttery brioche bun holds its own while letting the tofu shine.
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⭐️ Why This Tofu Sandwich is The Best
- Crispy tofu sandwich that's meaty, spicy, sweet, and savory, with a crunchy and tangy slaw
- Healthy vegan sandwich idea with plant-based protein
- Quick and easy vegetarian/vegan sandwich recipe that's excellent for weeknights, lunch, or game day
🥪 Ingredient Notes
- Extra-firm tofu - This type of tofu has the least amount of moisture, so it holds up well when it's cooked. It also has a meaty texture that becomes nice and crispy when frying. Try it in my vegan tofu scramble or stir fry with tofu!
- Spicy bbq sauce - Use your favorite brand of spicy barbecue sauce, or mix ¼ cup bbq sauce with 1 teaspoon hot sauce or Sriracha for a nice kick.
- Brioche buns - I like the soft texture and buttery flavor of brioche buns, and they work well with the meaty slab of tofu here, but you could also try them on my ciabatta rolls.
- Quick Cabbage Slaw - This is a really easy and dairy-free coleslaw that pairs perfectly with bbq!
📝 Sandwich Variations & Substitutions
- Air fryer instructions: Preheat your your air fryer to 400 degrees F. Brush each side of tofu with olive oil and cook for 7-8 minutes, or until crispy. Flip tofu slices and cook for another 7-8 minutes.
🔪 How To Make Crispy BBQ Tofu Sandwich
Drain the tofu, and wrap it in a double layer of paper towels. Place it on a plate, weigh it down with a heavy skillet, and let it drain for 10-15 minutes.
After tofu has drained, slice it lengthwise into 2 thick pieces. Place on a large plate and season with salt and pepper.
Heat oil in a large skillet over medium-high heat until oil starts to shimmer, about 3 minutes.
Carefully add the tofu slices to the pan, being careful not to splatter the hot oil. Sear until the tofu becomes golden brown and crispy. **Try not to touch the tofu for at least 5-6 minutes. This will help it develop a nice crust. Flip the tofu and continue to cook until crispy and golden brown on the opposite side, about 5 minutes.
Combine the cabbage slaw ingredients while the tofu cooks. Set aside.
After the tofu has cooked until crispy, lower the heat to low and add the bbq sauce. Flip the tofu once to coat it evenly with the sauce. Let it caramelize for one minute in the pan, then remove from heat.
Toast the buns and assemble sandwich: Place tofu slices on toasted buns and top with cabbage slaw and vegan mayo, if using. Serve immediately.
💡Tofu Sandwich Topping Ideas
- Add some leafy greens, like spinach, kale, or arugula
- Ramp up the tangy flavor and add extra crunch with pickled red onions
- Add a thick slathering of spicy mayo
👩🏼🍳 Expert Tips
- Storage: If you're only eating one of the two sandwiches right away, store the leftover tofu and slaw separately in the fridge for up to 4 days.
- How to reheat tofu: If you're only eating one sandwich right away, you can reheat the tofu in the microwave for 1 minute, but it will not be as crispy.
- Make slaw ahead of time. You can save 15 minutes by prepping the cabbage slaw ahead of time. Cover and store it in the refrigerator for up to 2 days.
- Use extra-firm tofu. This provides the meatiest texture because of its low-moisture content.
💬 Frequently Asked Questions
If your tofu isn't getting crispy after frying it for 5-6 minutes, try turning up the heat slightly, and try not to move the tofu around in the pan. This will help it get crispy.
One of my favorite things about tofu is that it has a very neutral flavor, and it will easily absorb whatever flavors you pair it with. Coat it in your favorite sauces and/or spices, and enjoy!
🥪 More Sandwich Recipes
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Tofu Sandwich Recipe
Ingredients
- 1 (14-ounce block) extra firm tofu
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons extra-virgin olive oil
- Quick Cabbage Slaw
- ¼ cup spicy bbq sauce (or mix ¼ cup bbq sauce with 1 teaspoon hot sauce or Sriracha)
- 2 brioche buns, toasted
- 2 Tablespoons vegan mayo (or regular mayo), optional
Instructions
- Drain the tofu, and wrap it in a double layer of paper towels. Place it on a plate, weigh it down with a heavy skillet, and let it drain for 10-15 minutes.
- After tofu has drained, slice it lengthwise into 2 thick pieces. Place on a large plate and season with salt and pepper.
- Heat oil in a large skillet over medium-high heat until oil starts to shimmer, about 3 minutes.
- Carefully add the tofu slices to the pan, being careful not to splatter the hot oil. Sear until the tofu becomes golden brown and crispy. **Try not to touch the tofu for at least 5-6 minutes. This will help it develop a nice crust. Flip the tofu and continue to cook until crispy and golden brown on the opposite side, about 5 minutes.
- Combine the cabbage slaw ingredients while the tofu cooks. Set aside.
- After the tofu has cooked until crispy, lower the heat to low and add the bbq sauce. Flip the tofu once to coat it evenly with the sauce. Let it caramelize for one minute in the pan, then remove from heat.
- Toast the buns and assemble sandwich: Place tofu slices on toasted buns and top with cabbage slaw and vegan mayo, if using. Serve immediately.
Video
Notes
- Storage: If you're only eating one of the two sandwiches right away, store the leftover tofu and slaw separately in the fridge for up to 4 days.
- Make slaw ahead of time. You can save 15 minutes by prepping the cabbage slaw ahead of time. Cover and store it in the refrigerator for up to 2 days.
- Use extra-firm tofu. This provides the meatiest texture because of its low-moisture content.
- Recipe inspired by Feasting at Home.
Natalia says
So good! I've never thought to cut the tofu into 2 thick slices before, but it really makes a meaty sandwich! I didn't have spicy bbq sauce, so I added a splash of hot sauce. The crunchy coleslaw really makes it a standout sandwich! 10/10!
MaryAnne says
Thanks for such a great review, Natalia! So happy you loved it!