BBQ Tofu Pulled Pork with Smoky Sauce and Chewy Grated Tofu
By Isabella Quinn
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Level
Easy
Grilled extra-firm crumbled tofu with a crunchy, golden coating enhances the barbecue flavor of shredded tofu and barbecue sauce in BBQ pulled pork. This tofu pulled pork recipe is vegan and has sweet and smoky barbecue and softened onion and brown sugar flavors.
The pan contains sautéed white onion. Brown sugar is added for caramelization. Grated extra-firm tofu and smoked paprika, garlic powder, hot chili powder, vegan Worcestershire sauce, liquid smoke (optional), barbecue sauce, and water are added. Extra-firm tofu is chosen for its texture, it grates well and holds its shape while cooking. Spices provide smoky flavor. Other liquids help coat the tofu.
Choose varieties of tofu that will brown when cooked once and again after adding barbecue sauce. The final dish should have barbecue flavor and sauce but not be too wet. Do not overpack the pan; you may need to cook multiple batches of tofu and stir often to prevent steam buildup and scorching of smaller pieces of tofu.
Serve in burger buns with coleslaw or other toppings on baked potatoes and other sandwiches and Buddha bowls. Best when eaten right away. The recipe says refrigerated leftovers will last a few days. Add leftovers to other dishes just before serving.
Why we keep this one around
- Grated extra-firm tofu can be cut into long, narrow pieces that, when fried, turn into chewy, golden pieces. Grated tofu provides additional surface for the barbecue sauce topping to cling to.
- Sautéing onion and brown sugar adds sweetness to the vegetables, complementing the smoky sauce without requiring you to make barbecue sauce.
- A brief period of frying the tofu before adding the sauce helps crisp the tofu and keeps the filling from falling apart, giving it a chance to brown.
- Cooking the sauce at a low to medium temperature will allow it to soak into the tofu, creating a dish with a sauce-flavored tofu that is not watery.
- Stirring helps prevent overheating and burning of the grated tofu and promotes browning of small pieces of tofu.
- The prepared filling can be served on buns, sandwiches, baked potatoes, and Buddha bowls, as it's more convenient to serve spooned than sliced.
Ingredients
- •1 tbsp oil
- •1 white onion
- •1 tsp brown sugar
- •450 g extra-firm tofu (16 oz)
- •1 tsp smoked paprika
- •1 tsp garlic powder
- •¼ tsp hot chilli powder
- •1 tbsp vegan Worcestershire sauce
- •1 tsp liquid smoke (optional)
- •240 ml BBQ sauce (1 cup; use vegan BBQ sauce)
- •120 ml water (1/2 cup)
Instructions
- 1
Finely chop the onion and fry it in 1 tablespoon of oil in a large pan over medium heat for 5 minutes, until softened.
- 2
Add the brown sugar and cook for a further minute, stirring often.
- 3
Add the grated tofu and fry for 5 minutes, stirring often, until it starts to crisp and turn golden. Add a little more oil if needed.
- 4
Add the smoked paprika, garlic powder, hot chilli powder, vegan Worcestershire sauce, liquid smoke, BBQ sauce, and water. Cook over low to medium heat for 10-15 minutes, until the tofu has marinated in the sauce and the mixture is saucy but not runny.
- 5
Serve straight away, or store leftovers in the fridge for a few days.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
