BBQ Tofu Sandwiches
pickled veggies, cilantro crema
Tender tofu coated in rich BBQ sauce turns a classic comfort food into a plant-based masterpiece. You’ll top these sandwiches with homemade quick pickles and cilantro crema.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, thinly sliced
- 2 radishes, trimmed and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 tbsp chili garlic sauce
- 3 tbsp seasoned rice vinegar
- 2 ciabatta bread, sliced
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- 1/4 cup smoky BBQ sauce
- 2 oz cilantro crema
- 2 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine cucumber, radish, shallot, chili garlic sauce, and vinegar in medium bowl and toss. Let pickled vegetables sit until ready to serve.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add ciabatte, cut side down, and cook until golden brown, 2 to 3 minutes. Transfer to plate and wipe skillet clean.
Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add tofu and cook until well browned, 3 to 4 minutes per side. Add BBQ sauce and cook until sauce thickens, 2 to 3 minutes.
Drain pickled veggies and discard pickling liquid. Place bottom half of each ciabatta on plate and top with cilantro crema. Divide BBQ tofu and pickled vegetables between sandwiches, close sandwiches, and serve with remaining pickled vegetables. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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