So, Here’s the Story With These Sandwiches…
I’ve gotta admit, barbecue tofu wasn’t exactly a family tradition growing up. We were more of a sloppy joe kind of household (with way too much sauce), but the first time I made these Barbecue Tofu Sandwiches with Pineapple Relish, it was one of those “wait, why haven’t I done this before?” moments. There’s something about sticky, smoky barbecue sauce with tangy pineapple and chewy tofu that just—well, it hits the spot. Plus, there’s less guilt when you inevitably eat two. Or is that just me?
Honestly, I started making these on ‘clean out the fridge’ nights. One time I didn’t even have pineapple, so I tried apple. It was… fine. But trust me, pineapple is where it’s at. Oh, and if you’re worried about tofu being bland, just wait—once it’s soaked in all that sauce, it’s a whole new ballgame. Anyway, let’s get to it (before I get distracted again).
Why You’ll Actually Like This
I make this whenever I want “BBQ vibes” but it’s raining out, or when my friends come over and I want to trick them into eating vegan stuff (kidding! …sorta). My family goes crazy for this because it’s saucy, sweet, and just messy enough to feel special. Also, I can chuck it together in about 30 minutes, give or take—provided I haven’t spaced out and left the tofu under the broiler too long, which has happened. If you love that classic barbecue flavor but don’t want to fire up the smoker, this is your jam.
What You’ll Need (But Don’t Stress Over It)
- 1 block (400g-ish) extra-firm tofu (Sometimes I use firm, but then I have to press it longer. Silken is a no-go for this one.)
- 1 cup (about 240ml) barbecue sauce – any kind, but I’m partial to homemade if I have time. Or, honestly, whatever’s on sale.
- 2 teaspoon olive oil (vegetable oil works if that’s what you have on hand)
- 4-6 sturdy sandwich buns (I sometimes grab ciabatta rolls, but my partner swears by classic burger buns)
- For the pineapple relish:
- 1 cup chopped fresh pineapple (canned works in a pinch—just drain it well)
- 1 small red onion, finely chopped
- ½ cup cilantro, roughly chopped (I know, some folks think it tastes like soap. Parsley is a good swap here)
- Juice of 1 lime (or just a big squeeze if you’re feeling lazy)
- Pinch of chili flakes (optional, but I like a bit of kick)
- Salt, to taste
How I Throw This Together (With a Few Tangents)
- Get the tofu ready: Press your tofu for 20 minutes if you can (I sometimes just wrap it in a towel and put a heavy pan on top—no tofu press required). Slice it into slabs, about ½ inch thick.
- Prep the relish: While the tofu is pressing, combine pineapple, red onion, cilantro, lime juice, chili flakes, and salt in a bowl. Give it a good stir. This is when I usually sneak a taste—just to “make sure it’s good,” you know? Pop it in the fridge so the flavors meld (or don’t, if you’re impatient like me).
- Cook the tofu: Heat oil in a big nonstick pan over medium-high. Add tofu slabs. Let them get golden on one side—it takes about 4-5 minutes. Flip and repeat. Don’t stress if they stick a bit. Mine always do.
- Time for barbecue: Pour in your barbecue sauce (save a little for drizzling). Toss the tofu gently so it’s coated and saucy. Let it simmer for about 5 minutes, till it gets sticky. And here’s where I usually end up with barbecue sauce on my shirt. Every. Time.
- Toast the buns (optional): If you’ve got the time, split the buns and toast them in a dry pan or under the broiler. Makes a difference, I think.
- Assemble: Stack saucy tofu on buns, top with a generous pile of pineapple relish, drizzle more sauce if you’re feeling wild. That’s it. Dig in.
Little Notes I Wish I’d Known
- Pressing tofu really does make a difference—it soaks up way more sauce. But, if you skip it (like I sometimes do), just be extra gentle when flipping.
- Pineapple in the relish is non-negotiable for me, but I once tried mango and it was, well, okay. Not amazing. But if you’re feeling experimental, why not?
- If you want to keep this gluten-free, just use GF buns and double-check your BBQ sauce.
Variations and My Not-So-Great Experiments
Once, I swapped tofu for tempeh. It was decent, though a bit nutty. Jackfruit works, too, for a more shredded vibe (see this recipe). Oh, and don’t try it with roasted eggplant. Seriously. It gets weirdly mushy and nobody at my table finished theirs, except my dog, who’ll eat anything.
Equipment (But Don’t Sweat It If You Don’t Have…)
- Nonstick skillet or grill pan (I’ve used a regular frying pan, but expect more sticking)
- Tongs or spatula for flipping tofu (I once used two forks; it works in a pinch, just don’t burn yourself)
- Mixing bowl for relish
How to Store (If You Actually Have Leftovers)
The tofu with sauce keeps in the fridge for about 2 days—though honestly, in my house it never lasts more than a day! The relish is best eaten fresh, but I’ve eaten it the next day and, frankly, it’s even more tangy. Store them separately if you can.
How I Like to Serve These
I’m a big fan of serving these with salty kettle chips or a pile of coleslaw—especially on Sunday afternoons. Or, if I’m being fancy (which is rare), I’ll add a quick pickle on the side. Still, chips win for pure laziness. My sister insists on extra barbecue sauce for dipping. Family traditions, eh?
Pro Tips Learned the Hard Way
- Don’t rush the tofu press step. I once tried doing it in five minutes, and the tofu basically steamed instead of frying. Soggy sadness.
- Actually, I find it works better if you let the pineapple relish sit for at least 15 minutes—otherwise the flavors don’t mingle. I used to be impatient, but now I distract myself by prepping the buns.
- Watch your heat! I’ve burned barbecue sauce into a sticky glue more than once. Medium is your friend.
Real Questions I’ve Gotten About These Sandwiches
Can I make this ahead? Sort of. The tofu reheats okay (microwave for lazy, oven for crispy), but the relish gets a bit watery. Still tasty though.
Can I grill the tofu instead of pan frying? Absolutely! Just oil the grill well and use a grill basket if you have one—or don’t, and live dangerously.
My tofu always sticks. What gives? Same here, sometimes. More oil helps, or try using a nonstick pan. But honestly, a little sticking just means more crispy bits.
What if I don’t like pineapple? I mean, you could try mango or even chopped peach. But, real talk, pineapple is the best here.
How spicy is it? Totally up to you. Chili flakes are optional. I once dumped in too much and spent the entire meal sniffling, so go easy if you’re spice-shy!
One last digression: I once made these for a picnic, and by the time we got to the park, someone had sat on the container. Weirdly, squished sandwiches taste just as good. Maybe better?
Ingredients
- 400 g firm tofu, pressed and sliced
- ½ cup barbecue sauce
- 1 tablespoon olive oil
- 4 whole wheat sandwich buns, toasted
- 1 cup fresh pineapple, finely diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
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1Press the tofu to remove excess moisture, then slice into ½-inch thick slabs.
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2Brush the tofu slices with olive oil and season lightly with salt and pepper.
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3Heat a grill or grill pan over medium heat. Grill tofu slices for 3-4 minutes per side, basting with barbecue sauce until heated through and slightly charred.
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4In a bowl, combine diced pineapple, red onion, cilantro, lime juice, and a pinch of salt. Mix well to make the pineapple relish.
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5Toast the sandwich buns. Place grilled tofu on the bottom half of each bun, top with pineapple relish, and cover with the top bun. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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