“These are inspired,” were the first words my husband Omar spoke after biting into one of these sandwiches. Having already polished one off hours before post photoshoot, I just gave an excited and knowing grin. A sweet and smoky barbecue sauce, slathered over thin slices of tofu which have been fried until chewy. Paired with a zingy pineapple relish, just a little bit spicy. Sandwiched between two slices of toasted sourdough bread, one slice generously topped with mashed avocado, and the other slathered with vegan mayonnaise.
Hot sauce is optional (unless you ask Omar), but great anyone who likes their sandwiches to lean spicy. These easy sandwiches are packed with flavor and will be on repeat around here!
The easy barbecue sauce:
I love a complex, long ingredient, slow cooked barbecue sauce as much as the next person (just me?). But sometimes you want a quick sauce for your hungry belly and luckily there’s a great shortcut for that long simmered flavor. And that ingredient is ketchup. All ketchup is is tomato puree simmered with some spices and sugar until the thick condiment is formed. We can use its robust flavor to our advantage in homemade barbecue sauce!
To the ketchup we add some brown sugar to up the sweet factor, apple cider vinegar for the necessary sour, vegan worcestershire sauce for its sweet-savory and tangy flavor, and a dash of hot sauce for a kick. We also add spices. Smoked paprika introduces the smokiness, garlic and onion powder, ground mustard, salt and pepper. Whisk those ingredients together then heat and bring to a low simmer for just a few minutes to meld the flavors.
The BBQ glazed tofu:
First, pick your tofu. Choose a super firm tofu if possible, otherwise grab a box of extra firm tofu and squeeze out excess water by wrapping the tofu in a lint free towel and placing a weight atop it. Thinly slice your tofu. Thin means they’ll fry up chewy for a perfect sandwich filling texture, and it also means you’ll get loads of barbecue flavor with each bite.
Since we’ve sliced the tofu so thinly, you’ll need to cook it in batches, unless you’re able to break out a griddle or two large fry pans. Heat the skillet and add a thin layer of oil. Fry the tofu on each side until golden, and repeat until all the tofus are cooked. Then return them to the pan brushed with a glaze of barbecue sauce and cook them about 1 minute on each side. Again, work in batches as necessary.
The pineapple relish:
Grill or pan fry cut pineapple until it takes on a bit of color and light charring. Dice it up. Fry shallot or red onion, a jalapeño (or serrano or whatever spicy green pepper floats your boat), a little red bell pepper, garlic, and ginger until softened. Mix the aromatics and diced pineapple together along with lime zest and lime juice, salt and pepper, and cilantro. And that’s it. Set aside or stick in in the fridge until you’re ready to assemble your sandwiches!
Assemble the barbecue tofu sandwiches:
Grab a couple slices of bread or a sandwich bun. I used some freshly baked homemade sourdough. I like the bread to be lightly grilled, so brush one side with a bit of olive oil and toast that side on a hot skillet until it’s golden in places. Then spread a layer of vegan mayo over one slices (on the not toasted side) and some mashed avocado over the untoasted side of the second slice of bread. Layer up the barbecue tofu, brushing with more barbecue sauce as you assemble, followed by the pineapple relish.
Close up your sandwich and cut it in half to make eating a bit easier if the sandwich is ginormous like mine. ? Save the extra sandwich components in the fridge for quick and easy meals! Depending on how large your bread is and how much you load up your sandwiches, you’ll get about 8 out of this recipe. These are easy and delicious sandwiches and I do hope you make them and enjoy them as much as us!
If you’re gluten free and making these, as you might imagine you’ll want to use gluten free bread or buns. But also check that your ketchup and worcestershire sauce is certified gluten free! If you make these barbecue tofu sandwiches with pineapple relish, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations! Make the barbecue sauce: Make the barbecue glazed tofu: Assemble the sandwiches: Mini red bell peppers are perfect for the pineapple relish!
Wizard's Organic Vegan Worcestershire Sauce 5oz Sir Kensington's Ketchup Classic, 20 oz
