BBQ Shredded Tofu Buns with Herby Slaw Recipe

This recipe is packed with summer barbecue vibes – and it’s 100% vegan. Our homemade BBQ sauce is perfectly paired with shredded tofu, cooked until it’s just a little crispy around the edges, and packed in a bun with freshly made coleslaw.

Served with sweet potato wedges, it feels like comfort food, which makes it the perfect takeaway alternative, and a great choice if you’re entertaining vegan friends. In short, it’s a crowd pleaser, and a solid addition to your dinner rotation.

With 16g of plant-based protein and loads of flavour, it's a wholesome, comforting dish that will leave you feeling good!

Serves: 4
Prep time: 10 mins
Cook time: 35 mins

Ingredients

For the BBQ tofu buns:

• 280g tofu
• 5 tbsp ketchup
• 2 tsp brown sugar
• 1 tsp balsamic vinegar
• 1.5 tsp smoked paprika
• Salt and pepper
• 4 burger buns

For the slaw:

• 1/2 red onion
• 1/2 white cabbage
• 2 medium carrots
• 70g plant-based yoghurt
• 1 tsp Dijon mustard
• 1 lemon
• 30g fresh parsley

For the sweet potato wedges:

• 1 sweet potato
• 1 tbsp olive oil
• Salt and pepper

Method

1. Preheat the oven to 200°C fan.
2. Prepare your ingredients, slice the potatoes into wedges, add them to a baking tray, drizzle with olive oil and season with salt and pepper. Add them to the oven and roast for 25-35 minutes, turning once and removing when crisp. Remember, the bigger the wedges, the longer they’ll need.
3. Meanwhile, make the BBQ sauce, mix ketchup, light brown sugar, balsamic vinegar and smoked paprika, then add a pinch of salt and pepper and set aside.
4. Grate the tofu and add it to the BBQ sauce. Spread the mixture onto a baking tray and roast for 20-25 minutes.
5. Time to make the coleslaw, mix the plant-based yoghurt with shredded parsley, mustard and lemon juice, shredded carrot, cabbage, onion and stir until combined.
6. Toast the burger buns and add the tofu and slaw. Serve with the sweet potato wedges.

Leftovers:

Pop any leftovers into an airtight container in the fridge and they will keep for up to 3 days. Keep the slaw, BBQ tofu and wedges in a separate container. Heat the tofu in the microwave until piping hot. The wedges can be eaten hot or cold – if you want them hot, reheat in the oven until piping hot.

Looking for more vegan recipes? If you enjoyed our BBQ shredded tofu buns try our vegan beetroot burgers.