This BBQ Tofu Pulled Pork Sandwich is proof that tofu can do anything! I’ve already transformed tofu into gyros, carnitas, piccata, and more – but this pulled pork has got to be one of my coolest tofu transformations yet. The tofu is shredded, spiced, and baked until golden, then smothered in a quick homemade BBQ sauce and topped with a cool, crunchy apple slaw. I found that making in the oven won out of all my other trials. This summer dish will blow away even your non-meat friends and family!
I put this recipe through multiple rounds of testing before it earned a spot on the blog. I baked the tofu with and without parchment paper, crisped it on the stovetop, played with oven times to find that sweet spot between shreddy and crispy, and made batch after batch of BBQ sauce against a few store-bought bottles.
The final version wins: grating the tofu gives you those pulled-pork-style shreds without any fancy equipment, the oven does the work while you make the sauce and slaw, and everything comes together in about 40 minutes! I recommend doubling the recipe to have more leftovers because this recipe will make you about 3 sandwiches.
Vegan Pulled Pork Sandwich Ingredients
For the Tofu
- Extra firm tofu: Press it for 10 minutes and pat dry.
- Avocado oil: A neutral, high-heat oil that helps the tofu get golden and crispy edges without competing with the sauce.
- Garlic powder, salt
- Buns of choice
Homemade BBQ Sauce
- Ketchup: The tangy-sweet tomato base that gives the sauce its body.
- Apple cider vinegar: Brings the tang that balances all the sweetness. Don’t skip it.
- Brown sugar: Adds that deep, molasses-y sweetness classic BBQ sauce is known for.
- Maple syrup:Our plant-based swap for honey, with a warm sweetness that plays perfectly with the smoky chili powder.
- Soy sauce: The umami secret. It gives the sauce a savory depth that makes it taste slow-simmered.
- Lemon juice: A little brightness to keep the sauce from feeling heavy.
- Salt, garlic powder, chili powder
Simple Apple Slaw
- Shredded green cabbage: Crunchy, fresh, and the perfect cool contrast to warm BBQ tofu. Pre-shredded from the bag is a total time-saver.
- Granny Smith apple: tart, crisp, and unpeeled for extra texture and color. The tartness cuts through the rich sauce beautifully.
- Vegan mayo: Makes the slaw creamy and brings everything together.
- Fresh lemon juice: Keeps the apple from browning and adds brightness.
- Maple syrup :Just a touch of sweetness to balance the tart apple and lemon.
- Salt: A pinch to tie it all together.
How to Make Vegan Pulled Pork Sandwiches
1. Prep the Tofu
Preheat your oven to 375°F and line a baking sheet with parchment paper. Pat your tofu block dry, then grate it on the large holes of a box grater. Go slow and gentle – light pressure gives you long, pulled-pork-style shreds instead of mush.
Allie’s Tip: Some pieces will crumble, and that’s totally fine! They still taste great.
2. Season the Shreds
Add the tofu shreds to a medium bowl and toss with the avocado oil, garlic powder, and salt. I like to toss with my hands to be as gentle as possible with the tofu.
3. Bake until golden
Spread the tofu in an even layer on your baking sheet (don’t crowd it, or it’ll steam instead of crisp). Bake for 25-30 minutes, giving it a gentle toss halfway through, until golden with crispy edges.
4. Make the BBQ sauce
While the tofu bakes, add the ketchup, apple cider vinegar, brown sugar, maple syrup, soy sauce, lemon juice, salt, garlic powder, and chili powder to a small saucepan (no heat yet!) Whisk until smooth, then set over medium heat. Once it just starts to bubble, drop the heat to low and simmer 5-6 minutes, stirring every minute or so, until it thickens slightly. Remove from heat.
Allie’s Tip: Starting the sauce cold and whisking before heating prevents scorched sugar on the bottom of your pan. It’ll also thicken a bit more as it cools, so don’t over-reduce it.
5. Make the apple slaw
Combine the shredded cabbage and apple matchsticks in a medium bowl. In a separate small bowl, whisk the vegan mayo, lemon juice, maple syrup, and salt. Pour the dressing over the cabbage and apple, toss to coat, and pop it in the fridge until you’re ready to eat.
Allie’s Tip: Chilling the slaw for even 10-15 minutes lets the cabbage soften slightly and the flavors come together.
6. Bring it all together
Add the baked tofu shreds to the saucepan with the BBQ sauce. Warm over low-medium heat for a couple of minutes, stirring gently, until every shred is coated and heated through.
7. Build your sandwich
Pile the BBQ tofu onto your bun of choice and top with a generous helping of apple slaw. Enjoy!
Allie’s Tip: Toast your buns! My husband and I always do this and it tastes so much better.
How to Store Leftovers
Store the BBQ tofu and slaw in separate airtight containers in the fridge for up to 3-4 days. Reheat the tofu in a pan over medium heat or in the microwave, and assemble sandwiches fresh so the buns don’t get soggy.
Common Questions
Grating is what gives you that signature shredded texture! Crumbling works in a pinch, but the pieces come out smaller and more scramble-like. If some pieces crumble while grating, no worries… toss them in anyway. They taste great still!
Absolutely! The homemade sauce comes together pretty quick (and tastes SO good!) but you can definitely use store bought if you prefer.
Store the BBQ tofu and slaw in separate airtight containers in the fridge for up to 3-4 days. Reheat the tofu in a pan over medium heat or in the microwave, and assemble sandwiches fresh so the buns don’t get soggy.
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Tofu Pulled Pork Sandwiches
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Ingredients
- 16 oz extra firm tofu drained and pressed for 10 minutes.
- 1 tbsp avocado oil
- 1/4 tsp garlic powder
- Pinch of salt
- 3 buns of choice
Best Homemade BBQ Sauce
- ⅔ cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp packed brown sugar
- 2 tsp maple syrup
- 1 tsp soy sauce
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
Simple Apple Slaw
- 1.5 cups shredded green cabbage (I used pre-shredded from the bag)
- 1 small unpeeled Granny Smith apple washed and cut into matchsticks and then into smaller pieces
- 1/4 cup vegan mayo
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
- Pinch of salt
Instructions
- Preheat your oven to 375°F. Pat your tofu block dry and gently grate your tofu using a large grater. No need to press hard – the trick is to go slow and gentle to get the best pieces.
- Add the tofu shreds to a medium-sized bowl and give it a toss with oil, garlic powder and salt (I find using your hands works the best!)
- Spread the tofu out evenly over a parchment-lined baking sheet. Bake it for 25-30 minutes, giving it a gentle toss halfway through, until it's golden and a little crispy.
- While your tofu bakes, start to make your slaw & BBQ sauce.
Homemade BBQ
- In a small saucepan (NO HEAT YET) add your ketchup, apple cider vinegar, brown sugar, maple syrup, soy sauce, lemon juice, salt, garlic powder, and chili powder. Whisk until combined.
- Set it over medium heat and stir occasionally until it just starts to bubble.
- Drop to low and simmer 5–6 minutes, stirring every minute or so until it starts to thicken up. Take it off the heat and set aside.
Simple Apple Slaw
- Combine your cabbage and apple in a medium bowl.In a separate small bowl, whisk your mayo, lemon juice, maple syrup and salt.
- Pour the mayo sauce over the cabbage and apple. Place in the fridge until your ready to eat.
Finish off your Pulled Pork
- Once your tofu shreds are cooked, add them to the BBQ sauce in the pan. Turn the heat on low/medium and allow it to warm through.
- Enjoy your sandwich on a bun of choice with the tofu pulled pork and a good helping of slaw on top!
