How scrumdiddilyumptious does this look?! And it tastes even better. Summer just screams barbecue and grills and indulgence. These sandwiches are easy to make and oh so tasty, you won’t even miss the real thing! ( Well you might, I’m not about to advocate that tofu tastes better than rEaL MeAT but you know, its definitely the way to go as a substitute).
- Another one inspired by budgetbytes.com
- The freezer trick is optional but it makes the tofu less jiggly and more meat-like. I didn’t include the overnight time into the prep time cause that’d be ridonkulous.
- This is kind of sloppy-joe-esque so I would recommend getting yourself some sturdy buns and toasting them to keep the food from spilling all over your hands as best as you can.
- In regards to the coleslaw: I bought coleslaw mix that they sell at Kroger (its just shredded carrots and cabbage). Normally I advocate for the buying of fresh ingredients as opposed to pre-packaged ones. In this situation, I knew that I wouldn’t be using the cabbage for anything else, and DEFINITELY not the carrots, so in order to reduce potential food waste, I opted for the smaller package of it. Pro tips.
- This one is definitely the best when fresh. The tofu doesn’t stay very crispy after its been in the fridge. One day after I threw it in the air fryer and it was fine, two days after it was just squishy. So eat it when its fresh!!
- The coleslaw tastes more like your stereotypical bbq joint coleslaw after its been in the fridge for a day, so if you’re into that make the the night before.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes 4 servings
For the tofu:
- 1 package of extra firm tofu
- 1/4 cup barbecue sauce
- 2 tbsp cornstarch
- 1 tbsp barbecue rub
- 1 tsp paprika
- 1 tsp garlic powder
- burger buns
For the coleslaw:
- about 3 cups of coleslaw mix
- 1/3 cup mayonnaise
- 1 tbsp honey mustard
- 1 tbsp red wine vinegar
- 2 scallions (green part only)
- bit of parsley
- 1 tsp lemon juice
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- At least the night before, stick the tofu in the freezer. Thaw before pressing (in a bowl of warm water, about 15 minutes). Place the thawed tofu on a plate and weigh down with a large pot full of water to draw out as much moisture as possible (about 10 minutes).
- While tofu is pressing, combine mayonnaise, mustard, celery salt, lemon juice, green onions (sliced thinly), parsley, vinegar, and pepper in a bowl. Add coleslaw mix and taste for seasoning. Store in the fridge to cool.
- In a bowl, combine the cornstarch, barbecue rub, paprika, and garlic powder. Cut up the pressed tofu into irregular bit-sized pieces. Add to the bowl and toss gently to coat.
- In a large pan, heat about 2 tbsp of oil over medium heat. Once the oil is very hot, add the tofu. Stir occasionally and let the tofu brown about 15 minutes.
- Remove the pan from the heat. Add the barbecue sauce and coat. Keep warm while you toast a bun.
- Serve on a well toasted bun with extra barbecue sauce and the coleslaw on top!
A summer BBQ delight. I hope you guys give this one a try!!