There’s nothing quite like sinking your teeth into a well-stacked BBQ pulled tofu sandwich. This version takes humble firm tofu, shreds it up, simmers it in a tangy, smoky BBQ sauce, and piles it high on a soft toasted bun. It’s perfect for a casual dinner or weeknight meal, and despite its plant-based nature, even meat-eaters will dig in with gusto. If you’re on the hunt for vegan tofu recipes or tofu dinner ideas, this is one of those easy tofu recipes that delivers big on flavor without big fuss.
Smoky BBQ Pulled Tofu Sandwiches
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 4 hearty sandwiches
Large skillet (10–12″) Essential for sautéing tofu and simmering the sauce.
Spatula or fork To shred tofu in the pan.
Cutting board & chef’s knife For chopping onion and garlic.
Paper towels or kitchen towel To press tofu dry.
Small bowl To whisk sauce ingredients.
Toaster or griddle For toasting buns.
- Extra-firm tofu – 14 oz block drained and pressed
- Olive oil – 2 tbsp
- Yellow onion – 1 medium finely diced
- Garlic cloves – 3 minced
- Smoked paprika – 1 tsp
- Ground cumin – ½ tsp
- Chili powder – ½ tsp
- Tomato paste – 1 tbsp
- BBQ sauce – ¾ cup use a vegan-friendly variety
- Apple cider vinegar – 1 tbsp
- Maple syrup – 1 tbsp
- Vegetable broth – ¼ cup
- Salt & pepper – to taste
- Soft burger buns – 4
- Vegan coleslaw optional – for topping
- Pickles optional – for crunch
Press the tofu
Wrap the tofu block in paper towels or a clean kitchen towel. Place a heavy skillet or cutting board on top and let it drain for at least 10 minutes. Firmly pressed tofu gives better texture and helps it absorb the BBQ sauce.
Prep the veggies and sauce
While tofu drains, finely chop the onion and mince the garlic. In a small bowl, whisk together the tomato paste, BBQ sauce, apple cider vinegar, maple syrup, and vegetable broth. This will be your flavorful cooking liquid.
Shred the tofu
Crumble the pressed tofu into bite-sized chunks, then use two forks—or your hands—to shred it into strands that resemble pulled meat. This step creates delightful texture, turning tofu into a star in this shredded tofu recipe.
Sauté the base
Heat the olive oil over medium heat in your skillet. Add the onion and sauté for 3–4 minutes until it’s translucent and fragrant. Stir in the garlic and cook another minute until aromatic, being careful not to burn it.
Spice it up!
Stir in smoked paprika, cumin, and chili powder, toasting them with the onion and garlic for about 30 seconds. This step is a simple tofu recipes secret to maximum flavor and aroma.
Cook the tofu
Toss the shredded tofu into the skillet. Stir well to coat the tofu in the spiced aromatics. Let it cook for 2–3 minutes, giving it a little shake or stir until it starts to pick up golden edges.
Simmer in sauce
Pour your pre-mixed BBQ liquid over the tofu. Stir well, reduce heat to medium-low, and let it simmer uncovered for about 8–10 minutes. Stir occasionally until most of the liquid is absorbed or thickened and the tofu is coated in a smoky, rich sauce. If it looks dry, splash in a bit more broth.
Toast the buns
Lightly toast the buns in a toaster or on a griddle for that toasty crunch. Warm buns make all the difference.
Assemble the sandwiches
Pile the BBQ pulled tofu high on the toasted bottom bun. Top with a scoop of creamy vegan coleslaw and a few pickles for extra bite, then crown with the other bun half.
Serve and enjoy!
Plate the sandwiches with a side of crispy oven-baked fries or a fresh green salad. Dig in while hot!
Pairings
Sides
- Crispy oven fries: toss pre-cut fries in a little oil, salt, and paprika, then bake at 425°F until golden.
- Corn on the cob: grill or boil, then slather with vegan garlic-herb butter.
- Pickle spears: tangy, crunchy accompaniment balances the sweet‑smoky sandwich.
Beverages
- Iced tea: classic, lightly sweetened or unsweetened.
- Craft soda: offering deeper flavors like root beer or ginger beer adds punch.
- Light lager (if you do alcohol): its refreshing crispness complements the smoky tofu.
Toppings
- Vegan coleslaw: finely shredded cabbage, vegan mayo, a splash of vinegar, sugar, salt, and pepper. Adds creamy crunch.
- Avocado slices: for richness.
- Jalapeños (fresh or pickled): for a bit of heat.
FAQs
1. Can I use soft tofu instead of firm tofu?
For this dish, you need firm tofu recipes—extra-firm works best. Soft tofu releases too much moisture and won’t shred properly, losing the texture needed for a satisfying pulled feel.
2. How do I press tofu correctly?
Wrap the block in towels and place a heavy object on top for 10–15 minutes. The goal is to squeeze out excess water so it holds shape. If you’ve got time, rest it under pressure for 30 minutes for even drier tofu.
3. Can I make this ahead and reheat it?
Totally! Store in an airtight container in the fridge for up to 3 days. When ready, reheat gently in a skillet with a splash of broth or water to restore moisture. Keeps the sauce saucy and the tofu tender.
4. Can I freeze the pulled tofu mix?
Yes, cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, reheat, and you’re good to go.
5. What’s the best type of tofu for this recipe—organic, non-GMO, silken, etc.?
Go for extra-firm, non-GMO (and organic if preferred) to ensure your shredded tofu holds texture and resists falling apart. Avoid silken or soft tofu—this isn’t a soft tofu recipes moment.
