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Crispy BBQ Tofu Sandwich Recipe

Crispy BBQ Tofu Sandwich topped with cool, creamy cilantro cabbage slaw and avocado, that can be made in under 30 minutes. Vegan!

4.9 from 154 votes
30 mins
Total Time
2
sandwiches
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Crispy BBQ Tofu Sandwich

How to Make the Best Crispy BBQ Tofu Sandwich

If you’re looking for a plant-based sandwich that doesn’t skimp on flavor or texture, this crispy BBQ tofu sandwich delivers in every way. The tofu gets pan-seared until golden and crispy, then coated in a sweet-and-spicy BBQ sauce that caramelizes slightly in the pan. It’s the kind of satisfying, smoky-sweet bite that makes you forget you’re eating tofu.

What really sets this sandwich apart is the cilantro cabbage slaw. Cool, creamy, and tangy, it provides the perfect contrast to the hot, crispy tofu. The fresh cilantro and red onion add brightness, while the mayo and vinegar create a simple dressing that ties everything together. Add a few slices of ripe avocado, and you’ve got a restaurant-quality sandwich ready in under 30 minutes.

This recipe is naturally vegan and incredibly versatile—adjust the spice level to your liking, swap in your favorite BBQ sauce, or add extra toppings like pickled jalapeños or fresh tomato. It’s perfect for a quick weeknight dinner or a weekend lunch that feels a little more special.

Crispy BBQ Tofu Sandwich

Crispy BBQ Tofu Sandwich

Crispy BBQ Tofu Sandwich topped with cool, creamy cilantro cabbage slaw and avocado, that can be made in under 30 minutes. Vegan!

4.9 from 154 votes
CourseSandwich
CuisineAmerican
Keywordtofu sandwich, best tofu sandwich, tofu burger, bbq tofu burger, bbq tofu sandwich, vegan sandwich
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings2 sandwiches
Calories527kcal
AuthorRare Ivy
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Ingredients

Crispy BBQ Tofu

Cilantro Cabbage Slaw

To Assemble

Instructions

Prepare the Tofu

  1. Drain the block of tofu, pat dry, and cut into one-inch-thick slabs. Trim if needed to fit the bun. You can get 2, maybe 3 out of one block. Pat dry again.
  2. Heat a skillet over medium-high heat. Add oil, and sprinkle the salt and pepper over the oil. Once the pepper is fragrant, carefully add the tofu.
  3. Sear until crispy and deeply golden—do not move it around in the pan, let it develop a crust so it will release itself. Lower heat if splattering—this will take about 12 minutes.

Make the Slaw

  1. Mix the BBQ sauce and red chili paste in a small bowl and set aside.
  2. Place the shredded cabbage in a medium bowl, add onions and cilantro, mayo, vinegar, and salt, and toss to combine well.
  3. Taste and adjust. It should be creamy, tangy and flavorful. Feel free to add more vinegar, salt or mayo to achieve this.

Assemble the Sandwich

  1. Toast the buns and slice the avocado.
  2. Once the tofu is nice and crispy, lower the heat to low, and add the BBQ sauce mixture, coating the tofu well. Let it caramelize just slightly in the pan, and turn the heat off.
  3. Spread more mayo on the bottom bun if you like, add the hot tofu, and top with cool slaw and a few slices of avocado.
  4. Serve immediately while the tofu is hot and crispy.

Notes

  • For the best BBQ sauce, aim for one without high fructose corn syrup, or make your own.
  • The key to crispy tofu is pressing out as much moisture as possible and not moving it around in the pan while it cooks.
  • The contrast between the hot, crispy tofu and the cool, creamy slaw is what makes this sandwich special—serve immediately for the best experience.
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