The first time I tried these barbecue tofu sandwiches, I was surprised at how good they were! I mean, this recipe is so simple, I didn’t expect it to wow me. I knew it had to become a blog recipe right away.
My first tip for success with this recipe is to use a quality barbecue sauce. Tofu is a blank slate, and the barbecue sauce is the major player adding flavor, so it has to be good. I recommend making homemade, such as my Peach Bourbon BBQ Sauce or my Homemade Rhubarb BBQ Sauce. I used the later in the photos here.
My second tip for a great meal is to use high quality crusty bread. I am a bread snob, so this is very important for me. The bread has to add flavor, and the right texture. I recommend toasting only one side of your sandwiches slices in a skillet for the best of both worlds. I used my homemade sourdough, but any artisan boule will do.
Lastly, toppings have the ability to make just about any sandwich. The pickle is an important topping for me because I love the acidity it brings. (I make these pickles.) The lettuce adds color and crunch while the tomato adds juiciness and body.
Tips and Trick for this Barbecue Tofu Sanwich recipe:
- How to cut your boule for sandwich slices. Cut the large loaf in half, then cut one half in half making quarters. Using one quarter, place one cut side down and the other cut side on your right hand side. Cut vertical slices starting on your right moving to your left until you have 6 slices.
- This recipe makes 3 sandwiches, which can be 2 servings of 1 ½ sandwiches each, or 3 servings if making a side, like creamy colorful broccoli slaw or zucchini tots.
- How to store the extra tofu: Cover the extra half a block of tofu with water in a container and place in the fridge for up to 5 days. Without the water, it has a tendency to become a slimy mess.
- Double the recipe for meal prep: Use the entire block of tofu and a whole cup of barbecue sauce. Store tofu separately from the sandwich slices and the toppings, assembling extra sandwiches just before eating so nothing gets soggy. I use these sandwiches in my work day lunches.
- 6 slices crusty artisan bread, such as sourdough
- 8 oz block tofu, pressed and drained (½ a 16 oz block)
- 1 TBS expeller pressed canola oil, or other high heat oil
- ¼ tsp kosher salt
- ½ cup quality barbecue sauce (preferably homemade)
- Lettuce, tomato slices, pickles, for serving
- Toast the outside of each sandwich slice in a skillet over medium high heat until just starting to turn golden brown. Toasting only the outside leaves the inside soft for gripping the sandwich filling.
- Cut the tofu block in half the fat way, then into thirds the skinny way. You should finish with 6 very thin slices.
- Heat the canola oil in a heavy-bottomed skillet over medium high heat until shimmering. Add the tofu slices and sprinkle with kosher salt. Cook until golden brown on the bottom, then flip, about 5 minutes. Brush the golden-brown side up with barbecue sauce, using about ¼ cup. Cook until golden brown on the bottom, another 5 minutes.
- Place bread slices with the toasted side down. Top 3 slices with lettuce, tomato, and pickle. Place 2 tofu slices barbecue sauce side down on top of the sandwich. Top more barbecue sauce and the top slice of bread. Serve immediately.
