Tofu Sandwich Recipe
This crispy BBQ tofu sandwich is built like a cutlet sandwich: thick slabs of extra-firm tofu are pressed, pan-seared until deeply golden,then glazed with spicy BBQ sauce in the skillet so it caramelizes and clings. Pile it onto toasted vegan brioche (or any soft bun) with crunchy cabbage slaw for the perfect sweet-spicy-crispy bite. It’s an easy lunch or weeknight dinner in about 35 minutes.
Servings: 2 sandwiches
Calories: 547kcal
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
- Press it (even if just briefly). A quick press helps the tofu brown instead of steaming, resulting in a crispier crust.
- Slice thick for a “filet” bite. Two thick slabs hold up on the bun and stay crispy longer than thin slices.
- Hot pan; don’t touch. Let the tofu sear undisturbed until deeply golden before flipping; moving it too soon prevents a crust from forming.
- Add BBQ sauce at the end. Toss/brush it on after the tofu is crisp so it caramelizes and clings. Adding it too early can burn or make the tofu soggy.
- Toast the bun. A quick toast adds crunch and helps protect the bread from sauce and slaw juices.
- Recipe inspired by Feasting at Home.
Nutrition
Calories: 547kcal | Carbohydrates: 53g | Protein: 10g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 144mg | Sodium: 1043mg | Potassium: 87mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 801IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 1mg
