This recipe is my favorite Pulled BBQ Jackfruit Sandwich recipe but with shredded tofu instead. I was very impressed with how the tofu transformed this dish. So good!!
1 block of extra firm tofu
2 tablespoons of soy sauce
½ teaspoon of smoked paprika
½ teaspoon of garlic powder
¼ teaspoon of onion powder
¼ teaspoon of pepper
¼ cup of water
½ cup of BBQ Sauce
1 cup of shredded green cabbage
¼ cup of shredded carrots
¼ cup of thinly sliced red onions
½ cup of vegan mayo (store bought or check out this oil free recipe from FOK)
1 teaspoon of lemon juice
½ teaspoon of sea salt
Pepper to taste
Whole wheat buns
For the slaw, in a medium bowl, add shredded cabbage, shredded carrots, and thinly sliced red onions. In a separate bowl, mix together the vegan mayo, lemon juice, salt, and pepper then add to the shredded veggies and mix well. Let rest in the refrigerator so flavors can combine.
Preheat oven to 350 degrees. Pat tofu dry then, using a large grater, grate the block of tofu into shreds. Add shreds, soy sauce, smoked paprika, garlic powder, onion powder, and pepper to a bowl and gently toss until well combined. Spread the tofu evenly onto a pan and bake for about 30 minutes, stirring midway through until lightly browned.
Add water and BBQ sauce to a pan on low/medium heat and mix together. Add in tofu shreds, stir well and cook for 3-4 minutes.
Add BBQ tofu, slaw, and pickles to the bun and enjoy!