These easy and flavorful barbecue tofu sandwiches are protein packed and marinated in a quick and creamy homemade barbecue sauce using Forager Project Dairy-Free Sour Cream! Smoky, tangy, and loaded with fresh flavor and veggies, these BBQ tofu sandwiches are perfect for an easy packed lunch or to take to a summer picnic.
Ingredients
Prep
- In a large bowl, make the barbecue sauce by whisking together ketchup, maple syrup, apple cider vinegar, Forager Project Dairy-Free Sour Cream Alternative, mustard, soy sauce, smoked paprika, ground cumin, dried onion, and dried garlic. Set aside.
- Slice the tofu into 8 equal filets. Place the filets into a glass container, and pour about 2⁄3 of the barbecue sauce on top. Close the container and toss to evenly coat. Then sprinkle on the tapioca starch, and toss again. Allow the tofu to marinate for 10 minutes.
- Heat a large non-stick skillet with cooking oil. Add the tofu filets to the pan and cook on medium heat for 3-4 minutes, or until seared and slightly crispy. Then flip and cook for an additional 2-3 minutes until crispy.
- Reduce the heat to low, and add on about 1-2 tablespoons of barbecue sauce spread on top of the tofu filets. Sprinkle with Forager Project Queso Fresco. Cover the saucepan with a lid, and allow the tofu to cook until the cheese has melted, about 1-2 minutes. Then remove from heat and assemble the sandwiches.
- Prep the sandwiches. Toast the bread, then spread additional sour cream on top, followed by layers lettuce, red cabbage, and tomato.
- Top with the barbecue tofu filets, any additional sour cream and barbecue sauce, and an additional slice of bread.
- Slice, and serve!
