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5 from 2 votes

Vegan BBQ Tofu Sandwiches

Crispy tofu slices, quick pickled veggies and BBQ sauce make the perfect summer sandwich.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Calories: 274kcal
Author: Lauren Hartmann

Ingredients

Quick Pickled Veggies

  • 1/2 Cup White vinegar
  • 1/2 Cup Apple cider vinegar
  • 1 Tablespoon Organic cane sugar
  • 1 teaspoon Salt
  • 1 Clove Garlic, smashed
  • 1/2 Cup Cucumber, sliced
  • 1/4 Cup Red onion, sliced
  • 1/2 Cup Carrots, sliced
  • 1/4 Cup Radishes, sliced

For The Tofu

  • 1 Block Extra firm tofu
  • 1 Tablespoon Olive oil
  • 1 teaspoon Salt
  • 1/2 Cup BBQ sauce, homemade or store bought

For the Sandwiches

  • 4 Buns, vegan

Instructions

  • Make the quick pickles first. In a small sauce pan, heat the white vinegar, the apple cider vinegar, the sugar, the salt and the garlic on medium low. Bring to a simmer and whisk to make sure the sugar and salt has dissolved. Remove from heat.
  • Add all the sliced veggies to a heat proof bowl and pour the pickling liquid over them. Make sure they are submerged, and the let sit while you make the tofu.
  • If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
  • Preheat the oven to 375 degrees F.
  • Slice the block of tofu into really thin slices. Then lay them on a sheet pan.
  • Brush each side of the tofu slices with the olive oil, and then sprinkle with salt.
  • Bake at 375 degrees for 10 minutes, then flip the slices and bake for another 5-10 minutes or until they slices of tofu are super crunchy.
  • Spread each side of a bun with BBQ sauce, then pile on the tofu and pickled veggies. Eat!

Nutrition

Calories: 274kcal | Carbohydrates: 43g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 1846mg | Potassium: 431mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2767IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 3mg