"Finally a veggie sandwich with true barbeque flavor!" — FOODCAT
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1 (12 ounce) package
extra firm tofu
onion, thinly sliced
1 1/2 cups
I give this a five, but with my changes. Those not familiar with tofu will need to know the following: Remove the tofu from the box with water. Drain water and place tofu on a tray or plate lined with two paper towels. Place two more paper towels on top of the tofu. Put another plate on top and finish it with something heavy to lightly weight it all down without making it crumble on the sides. (I use a four cup measuring glass set on top of the final plate for weight) Let the tofu set for 20-30 minutes on countertop. This will drain all of the water out and prep the tofu for cooking. The paper towels will be SOAKED when you take it out. Discard them and cut the tofu into 1/4" stips longwise. Cut those strips in half diagonally to make triangles. Put these on a plate and freeze them for 1 hour. They should be frozen on the edges, but not too stiff to move. Do not thaw before cooking. This will make the tofu chewy and "meaty" rather than the undesirable soft and gooey-centered tofu. Heat 1-2 tbsp of olive in a non-stick pan on medium-high heat. Cook the flash-frozen tofu 3-4 minutes on each flat side, being sure to shake the pan often so as not to allow the tofu to stick. When the tofu is brown and crispy, turn the heat down to low-medium. Pour bbq sauce to taste directly in the pan and shake around until tofu is completely coated. Cook 2 minutes until sauce is crispy set to tofu. Serve on toasted wheat buns topped with light cole slaw. (Cole slaw pre-slic
I found the tofu to be less than pleasing, but the recipe itself wasn't bad. I guess tofu isn't for me!
I changed the recipe to make it a bit healthier (that's the reason for eating tofu, right?) by reducing the oil to only 1 tsp, using about 1/4 cup of barbecue sauce, and serving it with tomato slices on a whole wheat bun. It was pretty good, I'll probably make it again. I prepared the tofu by slicing it and browning it in the toaster oven first - the texture is much "meatier" and less watery that way. Nice recipe, thanks.
This was sooo good! I seasoned the tofu with a drop of Worcestershire Sauce on each side and garlic powder, Grill Mates Montreal Chicken Seasoning, and a little salt. I then browned it with extra light flavored olive oil and removed the browned tofu from the pan. After I wiped the pan, I sauteed one half of a sliced onion in about a tsp. of olive oil. Once the onion was translucent, I added ketsup, a small amount of Kraft Honey BBQ sauce, a little garlic powder, and water. I let it simmer a little to reduce a bit before I added a pinch of thyme and returned the browned tofu to the pan. Each piece of tofu was flipped to coat all sides with the sauce and heated through. It was served on toasted burger buns with a dollop of Miracle Whip Light, sliced tomato, and lots of Romaine lettuce. It was a meal that was enjoyed by all. I will definitely make this again. Thanks for sharing.
WOW! An absolutely amazing meal!
This was my first time cooking tofu and it came out beautifully...thanks to the advice given by the other comments.
A few things to reemphasize:
1. Do follow the previous suggestion of letting the tofu drain VERY well
2. Make sure you don’t cut the tofu too thin or you might have a hard time keeping it from crumbling
3. If you use too much oil the tofu might end up tasting a little like the oil
4. If you're in a hurry, this probably isn't the meal (unless you already drained the tofu). It also took me a little longer than expected to get the tofu a yummy golden color.
I cooked mine with a little too much oil, I’m afraid. After the tofu was golden I drained the oil and sautéed it with lots o’ onions for about 10 minutes, this and the fact that the BBQ sauce I used was delicious (Kraft’s Honey BBQ sauce), really helped cover some of the oil taste. It turned out great (the tofu and the onions) and there is no doubt that it will be made again...soon!
This was incredibly delicious and broke fresh ground in my cooking repertoire.It is so easy,and left a lot of room for seasoning to your own tastes.This time I coated tofu in flour before browning in a frypan in order to make its surface more crispy,and that made it!Grilled mushrooms also go with it.
The key for this dish is to drain tofu well.Before frying,I usually wrap it with paper towels,put a plate on it,and set it aside for a while.If your tofu crumbles,try to drain it this way!
Usually , I make my burger with seasonings, but I needed a change. I read the reviews and, liked what I read, so I tried it. I cut it exactly how it said to, not too thick or thin. I drained the tofu between paper towels after I sliced it, to get it crisper. I left out the onion and cut down on the BBQ sauce, but I loved it. I also tried one adding swiss flavored veggie slices, lettuce, tomato and veggie bacon. Now you've got a Vegan Bacon Swiss Cheese Burger. I'll be making this again!
We have made this repeatedly & its very good! One thing I've found helps alot with regard to texture - we cut the tofu into small squares and bake them first! Baking them will keep them from crumbling without having to add fat by frying. If you don't want to cut it into pieces, you can just slice it and bake (we just prefer the smaller pieces).
* Percent Daily Values are based on a 2,000 calorie diet.
Barbecue Tofu Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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