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BBQ Tofu Sandwich with Pickled Onions, Creamy Coleslaw, and Avocado Spread Recipe

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4.3 from 13 reviews

A flavorful and satisfying BBQ Tofu Sandwich featuring tangy pickled onions, creamy avocado spread, and crunchy vegan coleslaw. This plant-based sandwich is perfect for a quick, wholesome meal packed with smoky, sweet, and tangy notes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Pickled Onions

  • ½ large red onion (115g, very thinly sliced)
  • ⅓ cup apple cider vinegar
  • ¼ cup water
  • 1 tsp sugar (or agave nectar)
  • ¼ tsp salt

Vegan Coleslaw Dressing

  • ¼ cup vegan mayo (like Hellman’s Vegan Mayo)
  • 1 tbsp apple cider vinegar
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ⅓ tsp sugar
  • ½ tsp dry mustard powder
  • 3 cups pre-made coleslaw mix (170g)

BBQ Tofu

  • 16 oz super firm tofu
  • 1 tbsp olive oil
  • 1 cup vegan BBQ sauce (260g, like Stubbs Original)

Avocado Spread

  • 1 large avocado (120g)
  • Juice of an ⅛ of a lime
  • 1 pinch salt and black pepper

Additional Ingredients

  • Bread and butter pickles
  • 4 high quality buns or kaiser rolls (toasted)

Instructions

  1. Pickled Onions: Combine the sliced red onions, apple cider vinegar, water, sugar (or agave nectar), and salt in a bowl. Cover and let them sit for at least 30 minutes, preferably 1-2 hours, to develop tangy flavor. Store any leftovers in the fridge for up to one week.
  2. Vegan Coleslaw: In a separate bowl, whisk together vegan mayo, apple cider vinegar, salt, black pepper, sugar, and dry mustard powder. Add the pre-made coleslaw mix and toss well to coat. Cover and refrigerate until ready to serve to enhance flavors.
  3. Prepare BBQ Tofu: Drain the tofu and pat it dry with paper towels to remove excess moisture. Using a box grater, shred the tofu directly into a large skillet. Add olive oil and cook over medium heat for 5-6 minutes, stirring occasionally with a silicone spatula to prevent sticking and ensure even cooking.
  4. Cook with BBQ Sauce: Pour in the vegan BBQ sauce and continue cooking over medium-high heat for an additional 10-15 minutes. Stir occasionally until the tofu is slightly charred and caramelized, which will give it that smoky, rich flavor.
  5. Make Avocado Spread: In a small bowl, mash the avocado with the lime juice, salt, and black pepper until smooth but still a bit chunky for texture.
  6. Toast Buns: Toast the buns in a toaster or in a dry pan over medium heat until they are lightly browned and warm, enhancing their flavor and texture.
  7. Assemble Sandwiches: Spread 1-2 tablespoons of the mashed avocado on both halves of each bun. Layer generously with the BBQ tofu, then add coleslaw, pickled onions, and top with bread and butter pickles. Close the sandwich firmly and serve immediately for the best taste.

Notes

  • For firmer tofu, press the block beforehand to remove as much water as possible for better texture.
  • Pickled onions can be made ahead and stored in the refrigerator to save time on serving day.
  • Adjust BBQ sauce quantity based on desired sauciness and spice level.
  • Use gluten-free buns if a gluten-free option is required.
  • Avocado spread adds creaminess, but you can substitute with vegan mayo if preferred.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/bbq-tofu-sandwich-with-pickled-onions-creamy-coleslaw-and-avocado-spread-recipe/