BBQ Tofu Sandwich

Jessie Price

Adapted from The Simple Art of EatingWell Cookbook (The Countryman Press, 2010)

"Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and dill pickles you won't worry about the contradiction. Serve with baked beans and corn on the cob."

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  • 1/4 cup thinly sliced onion 
  • One 14-ounce package extra-firm or firm water-packed tofu, drained
  • 1/8 teaspoon salt 
  • 1 tablespoon canola oil 
  • 1/2 cup prepared barbecue sauce 
  • 1 1/2 cups coleslaw mix or finely shredded cabbage 
  • 2 tablespoons low-fat mayonnaise 
  • 2 teaspoons red-wine vinegar 
  • 1/4 teaspoon garlic powder 
  • Freshly ground pepper to taste 
  • 4 whole-wheat hamburger buns, toasted 
  • 4 dill pickle sandwich slices 


Place onion in a small bowl, cover with cold water, and set aside. Stand tofu on its long narrow side. Cut lengthwise into 4 rectangular slabs, each about 1/2 inch thick, and pat dry. Sprinkle with salt. 

Heat oil in a large nonstick skillet over medium heat. Add the tofu slabs (depending on the size of your pan, the tofu may slope up the sides a little). Cook until browned on both sides, about 4 minutes per side. Reduce heat to low. Add barbecue sauce and carefully turn the tofu to coat with the sauce. Cover and cook 3 minutes more. 

Meanwhile, combine coleslaw (or cabbage), mayonnaise, vinegar, garlic powder, and pepper in a medium bowl. Drain the onion.

To assemble sandwiches, place about 1/3 cup of the coleslaw (or cabbage) mixture on each bun and top with a tofu slab, a pickle slice, and a few onion slices. Spread any sauce remaining in the pan on the top buns.


4 servings