I have been shredding tofu for over a year now and I am obsessed. This is the first recipe on the blog that uses shredded tofu but it will not be the last. I cannot believe it took me this long to share my love for these crispy shards of tofu; if you have not tried it, you will not be disappointed. These shredded tofu and mushroom BBQ sandwiches are a great place to start.
How do you shred tofu? On the large holes of box grater, just like shredding a block of cheese. It could not be more simple. Myself and all of my tofu loving friends need to thank whatever genius thought to use their box grater on their tofu because it is brilliant, and delicious.
What is there to love about shredded tofu? The increase in surface area to volume ratio makes the tofu get so crispy. It folds and blends into fillings, like this sandwich filling, seamlessly unlike tofu’s cubed or torn counterparts. It also absorbs flavors just that much more making it a great protein-rich base for all your favorite plant-based meals.
These shredded tofu and mushrooms sandwiches are a great place to try shredding tofu because the recipe is simple, fast and easy. I love the umami that mushrooms add, but I have made the sandwiches without them as well. Choose a BBQ sauce that you love because it provides the majority of the flavor for your sandwiches (I love homemade rhubarb BBQ sauce). These sandwiches make a great weeknight dinner that is speedy, are a good winter dish because mushrooms are always in season, and are great for all your summertime barbeques.
Tips and tricks for the Shredded Tofu and Mushroom BBQ Sandwiches recipe:
- Drain the tofu: I use this fast method of draining the tofu – simply gently press the water out of the tofu between your palms over a bowl or over the sink. Getting the water out helps it to crisp in the pan and improves flavor but I rarely have time and patience to wait for pressing tofu.
- Type of mushrooms: You want to use a flavorful mushroom here so opt for baby bellas or large portabellas, or even shitake mushrooms. I would pass over the cremini mushrooms for this recipe.
- Salting the tofu while it cooks adds so much flavor. Don’t skip it. Opt for a low sodium BBQ sauce if you are concerned about sodium levels.
- Try homemade buns: I love these 50/50 whole wheat hamburger buns for these sandwiches.
- To Serve: I serve 1 and a 1/2 sandwiches each for my husband and I instead of making any sides. Some sides I would suggest include coleslaw or potato salad.
- 16 oz block tofu
- ¼ cup avocado oil
- ½ tsp kosher salt
- 8 oz baby portabella mushrooms, sliced
- 1 cup BBQ sauce, plus more for serving
- 6 buns, toasted
- Gently press the water out of the tofu between your palms over a bowl or the sink. Shred the tofu on the large holes a box grater.
- Heat avocado oil (or other neutral flavored high heat oil) over medium high heat in a heavy bottomed skillet. When shimmering, add the tofu and salt, tossing to coat. Cook until golden brown on one side, then flip and cook until golden brown on the other side, breaking it up if the tofu is sticking together. Remove from the skillet.
- Add the mushrooms to the skillet and saute until their liquid has all evaporated. Add the tofu back to the skillet and stir to combine. Add the ½ cup BBQ sauce and stir to coat. Remove from the stove when heated through.
- Serve the tofu mixture piled on toasted buns with additional sauce if desired.
