This barbecue sandwich is good enough to make anyone into a fan of tofu. The homemade pickles and carmelized onions compliment the slow-marinated tofu perfectly. This is a great lunch or light dinner option for a sandwich connoisseur.

Barbecue Tofu Sandwich [Vegan, Gluten-Free]

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Ingredients

For the Tofu Marinade:

  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 1 tablespoon agave syrup
  • 2 teaspoons cumin
  • 1 teaspoon paprika powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon mustard powder
  • 2 tablespoons olive oil
  • 1 14-ounce block tofu

For the Sandwich:

  • 1/2 cucumber
  • 1 tablespoon vinegar
  • 1 pinch of salt
  • 1 large red onion
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 2 large gluten-free rolls
  • tablespoons vegan mayonnaise 
  • 4 lettuce leaves
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Preparation

  1. Mix all the ingredients for the marinade well in a shallow bowl.
  2. Cut the tofu into four slices approximately 1 inch thick.
  3. Place the tofu in the marinade and let it sit in the refrigerator for 2-4 hours (or overnight).
  4. Preheat oven to 450°F, remove tofu slices from the marinade and bake them for 30 minutes (after half the time, spread over the rest of the sauce).
  5. Cut the cucumber into a long strip (cut out the seeds) and marinate it with vinegar and salt.
  6. Cut the onion into thick slices.
  7. Place them in olive oil in a hot pan and fry them for 15 minutes at low to medium heat.
  8. Add the maple syrup after 10 minutes and caramelize them at low heat.
  9. 5 minutes before the tofu is finished, cut the rolls and put them into the oven.
  10. Cover the sandwich halves with mayonnaise, lettuce, tofu, cucumber pickles, and onions.
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Nutritional Information

Total Calories: 1760 | Total Carbs: 163 g | Total Fat: 77 g | Total Protein: 51 g | Total Sodium: 1374 g | Total Sugar: 43 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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