BBQ Pulled Tofu Sandwiches
Prep time 10mins
Cook time 15mins
Serves or Makes: 2 servings

Recipe Card

BBQ Sauce


  • 1 10 ounce block super firm tofu, shredded
  • 2 tablespoons chipotles in adobo
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon brown sugar
  • 1/4 cup Red Gold Folds of Honor Ketchup
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1 garlic cloves, minced
  • 1/2 teaspoon kosher salt

Broccoli Slaw


  • 1/4 cup vegan sour cream
  • 2 tablespoons fresh cilantro, roughly chopped
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon agave nectar
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup broccoli slaw



  • 2 burger buns, toasted
  • Optional toppings: dill pickle chips and crispy jalapeño peppers

Shred the Tofu:


  • Step 1

    Shred the tofu using a box grater and arrange it over a lined baking sheet. Preheat the oven to 375°F.

To make the Chipotle BBQ Sauce:

  • Step 1

    Whisk together the minced chipotles in adobo, olive oil, apple cider vinegar, dijon mustard, organic granulated brown sugar, Red Gold Folds of Honor Ketchup, freshly cracked black pepper, onion powder, minced garlic cloves, and kosher salt.

  • Step 2

    Use your hands to carefully but evenly toss the tofu in the chipotle BBQ sauce, taking care not to break apart the tofu shreds too much. Bake for 15-17 minutes. Set aside.

To make the Broccoli Slaw:

  • Step 1

    Whisk together the vegan sour cream, chopped cilantro, apple cider vinegar, agave nectar, ground cumin, kosher salt, and freshly cracked black pepper. Add the broccoli slaw, and mix to evenly coat it in the dressing

To assemble the sandwiches:

  • Step 1

    Toast the burger buns. Then divide the shredded tofu and dressed broccoli slaw evenly between the two burger buns. Optional: top with dill pickle chips and crispy jalapeños.