Shredded BBQ Tofu Sandwich
These shredded BBQ tofu sandwiches are piled high with crispy oven-baked BBQ tofu, charred corn cabbage slaw, pickled red onions, and creamy jalapeño ranch on toasted ciabatta.
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Servings: 6
Ingredients
Shredded BBQ Tofu
- 1 block Super-Firm Tofu grated
- 1 tablespoon Olive Oil
- 2 teaspoons Low-Sodium Soy Sauce or gluten-free tamari
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- ⅓ cup BBQ Sauce homemade or store-bought, more for spreading on bread
Vegan Jalapeño Ranch
- ½ cup Vegan Mayo
- 1 tablespoon Lemon Juice
- 1 small Jalapeño very finely minced
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch Kosher Salt
- Pinch Black Pepper
- 1 tablespoon Fresh Parsley finely chopped
- 1 tablespoon Fresh Dill finely chopped
- ½ - 1 teaspoon Plant-Based Milk if needed, see note
Charred Corn Cabbage Slaw
- 2 cups Green Cabbage finely shredded
- 2 ears Corn
- 2 Green Onions thinly sliced
- ¼ cup Fresh Cilantro chopped
- 1 tablespoon Lime Juice
- ½ teaspoon Lime Zest
- 1 teaspoon Olive Oil
- Pinch Kosher Salt to taste
- Pinch Black Pepper to taste
For the Sandwiches
- 1 large Ciabatta Loaf or other crusty loaf
- Pickled Red Onions homemade or store-bought
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper. Shred the super-firm tofu using the large holes of a box grater.
- Add the shredded tofu to a large bowl and toss with the olive oil, soy sauce, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and black pepper. Spread into an even layer on a large parchment-lined baking sheet.
- Bake for 25 minutes, tossing halfway through, until the tofu is golden and crispy around the edges.
- Toss the baked tofu with ⅓ cup BBQ sauce until evenly coated. Add more if needed, but avoid adding so much that the tofu is swimming in sauce. Return to the oven for 5 minutes.
- Make the ranch by stirring together the vegan mayo, lemon juice, jalapeño, garlic powder, onion powder, salt, pepper, parsley, and dill. If needed, add ½-1 teaspoon plant-based milk to thin it slightly. But it is very important to keep the ranch thick.
- Carefully char the ears of corn directly over the flame of a gas stove, turning with tongs until charred in spots. Allow to cool slightly, then cut the kernels from the cob. For the pan method, cut the kernels from the cob first and cook them in a hot, dry pan until browned and lightly charred.
- Make the slaw by thinly shredding the cabbage with a sharp knife or mandoline. Add it to a bowl with the charred corn, green onions, cilantro, lime juice, lime zest, and olive oil. Season with salt and black pepper and toss just before assembling the sandwiches.
- Slice the ciabatta loaf in half lengthwise and lightly toast. Spread a layer of BBQ sauce over the bottom half, then pile high with the shredded BBQ tofu.
- Top with the charred corn slaw, pickled red onions, and a generous drizzle of jalapeño ranch.
- Close with the top half of the ciabatta, then carefully cut into 4 large sandwiches or 6 smaller sandwiches and serve!
Notes
Fresh herbs: You can substitute dried parsley and dill in the jalapeño ranch. Use 1 teaspoon dried herbs for every 1 tablespoon fresh.
Plant-based milk: Add only if needed to thin the ranch, starting with ½ teaspoon. The ranch should stay fairly thick so it drizzles over the sandwich without becoming watery.
Corn: I char the corn directly over the flame of my gas stove, turning it with tongs until charred in spots. If you don't have a gas stove, cut the kernels from the cob and cook them in a hot, dry pan until browned and lightly charred. Frozen roasted corn also works as a shortcut. Cook it in a pan until heated through and any excess moisture has cooked off, then let it cool before adding it to the slaw.
Yield: 4 large sandwiches or 6 smaller sandwiches
Important Note About Salt: Not all salts are created equal and shouldn't be substituted 1:1. If substituting table salt for kosher salt, start with about half the amount called for and adjust to taste.
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