• Crispy Barbecue Tofu Sandwiches with Red Cabbage Slaw

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    Crispy Barbecue Tofu Sandwiches with Red Cabbage Slaw
    Prep: 20 min Cook: 5 min Servings: 4
    by Colleen Mcconnell
    12 recipes
    This sandwich is so full of interesting textures and flavors that you won't even miss the meat.


    • For the Crispy Tofu
    • Vegetable oil, for frying
    • Barbecue rub (I threw together a mixture of paprika, garlic powder, onion powder, chili powder, sugar, salt, and cumin, but store-bought would work too)
    • 12 ounces firm tofu, drained and cut into 4 slices
    • 3 large egg whites
    • 3 tablespoons cornstarch
    • 3/4 cup panko bread crumbs
    • For the Slaw
    • 1 cup red cabbage, shredded
    • 1/2 jalapeno, thinly sliced
    • 1/4 large vidalia onion, thinly sliced
    • Juice of half a lime
    • 2 Tbsp. rice vinegar
    • 1 tsp. agave nectar
    • Salt and freshly ground black pepper
    • For the Sandwiches
    • 4 hamburger buns (we used whole wheat)
    • Pickles
    • Barbecue sauce (homemade or store bought; we used Serious Eats’ recipe for Memphis BBQ sauce)


    1. Combine all slaw ingredients, season, and let sit for at least 30 minutes.
    2. Meanwhile, sprinkle the rub liberally over the tofu slices. Whisk together the egg whites and cornstarch until smooth. Place the panko in a shallow bowl or plate. Dip the tofu slices into the egg white batter, gently shake off excess, and then dip in the panko to cover the tofu.
    3. Fry the battered tofu in vegetable oil heated to approximately 350 degrees until golden brown. You can either deep fry, or shallow fry and flip halfway through like we did. I have also had some success baking instead of frying; The tofu will be crispy, but not quite as crispy as the fried version.
    4. While the tofu is frying, grill the hamburger buns if desired. To assemble the sandwiches, place one slice of fried tofu in each sandwich and top with a generous spoonful of barbecue sauce, slaw, and pickles.

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