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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 mind the contradiction. Serve with: Baked beans and corn on the cob.

Source: EatingWell Magazine, May/June 2010


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 for 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.


Note: Look for preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section.

Nutrition Facts

271 calories; protein 12.5g; carbohydrates 33.1g; dietary fiber 5.1g; sugars 10.9g; fat 11.1g; saturated fat 1.7g; cholesterol 1.9mg; vitamin a iu 59.9IU; vitamin c 10.7mg; folate 46.1mcg; calcium 266.8mg; iron 2.8mg; magnesium 78.5mg; potassium 340.5mg; sodium 729.1mg; thiamin 0.2mg; added sugar 7g.

1 1/2 starch, 1/2 other carbohydrate, 1 medium-fat meat, 1/2 fatv