Follow these steps carefully to build the perfect BBQ Tofu Sandwich. The key is to prepare each component with care, allowing the flavors to develop before bringing them all together for the grand finale.

Step 1: Prepare the Tofu

The most important step for achieving great tofu texture is pressing it. This removes excess water, allowing the tofu to become firm and sponge-like, ready to absorb the delicious BBQ sauce and get crispy when cooked.

1. Drain and Press: Remove the tofu from its packaging and drain all the water. Place the block on a plate lined with a few paper towels or a clean kitchen towel. Place more paper towels or another towel on top of the tofu.
2. Add Weight: Place something heavy on top, like a cast-iron skillet, a few cookbooks, or some canned goods.
3. Press for Time: Let the tofu press for at least 30 minutes. If you have the time, pressing for an hour will yield even better results. You will see a surprising amount of water released.
4. Slice the Tofu: Once pressed, unwrap the tofu and slice it into 8-10 rectangular slabs, about 1/4 to 1/2-inch thick. You can also crumble it with your hands for a “pulled” texture if you prefer.

Step 2: Prepare the Creamy Slaw

It’s best to make the slaw while the tofu is pressing. This gives the flavors in the dressing time to meld together and the cabbage time to soften slightly while still retaining its crunch.

1. Whisk the Dressing: In a medium-sized bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, and sugar or maple syrup until smooth and creamy.
2. Season: Season generously with salt and black pepper and whisk again. Taste and adjust if necessary—you may want it a bit more tangy (add vinegar) or sweet (add sugar).
3. Combine: Add the shredded cabbage and carrot mix to the bowl with the dressing.
4. Toss and Chill: Toss everything together until the vegetables are evenly coated. Cover the bowl and place it in the refrigerator to chill while you prepare the tofu. This step is crucial for the best flavor.

Step 3: Cook the Tofu and Make the Sauce

Now it’s time to transform the pressed tofu into a savory, saucy delight.

1. Sear the Tofu: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the tofu slabs in a single layer. You may need to do this in two batches to avoid overcrowding the pan.
2. Get it Golden: Pan-fry the tofu for 4-6 minutes per side, until it is golden brown and crispy. This searing process creates a firm “skin” that helps the tofu hold its shape and gives it a satisfying bite. Once cooked, remove the tofu from the skillet and set it aside on a plate.
3. Create the Sauce: Reduce the heat to medium-low. In the same skillet, add the BBQ sauce, soy sauce (or tamari), apple cider vinegar, brown sugar (or maple syrup), smoked paprika, garlic powder, onion powder, and liquid smoke (if using).
4. Simmer and Thicken: Whisk the sauce ingredients together and let them simmer gently for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
5. Coat the Tofu: Return the pan-fried tofu slabs to the skillet. Gently toss them in the sauce until every piece is thoroughly coated. Let the tofu simmer in the sauce for another 2-3 minutes, allowing it to absorb all that smoky, sweet, and tangy goodness. The sauce should cling to the tofu in a thick, glossy layer.

Step 4: Assemble Your Masterpiece Sandwiches

With all your components ready, it’s time for the final, and most exciting, step.

1. Toast the Buns: While the tofu simmers in the sauce, toast your buns. You can do this in a toaster, under the broiler, or face-down in a clean, dry pan for a minute or two until lightly golden and warm. This step is non-negotiable—a toasted bun prevents sogginess and adds a wonderful texture.
2. Layer the Flavors: Place the bottom half of each toasted bun on a plate.
3. Add the Tofu: Generously pile 2-3 slices of the saucy BBQ tofu onto each bun. Don’t be shy here!
4. Top with Slaw: Add a heaping spoonful of the chilled, creamy slaw on top of the tofu. The contrast between the warm, savory tofu and the cool, tangy slaw is what makes this sandwich truly special.
5. Final Touches: Add a few pickle slices on top of the slaw for that extra crunch and tang.
6. Serve Immediately: Place the top bun on and serve the sandwiches immediately while the tofu is hot and the buns are toasty.