Vegan Baked BBQ Tofu Sandwich

May 2, 2023
Lately I have totally lost my mojo in the kitchen; I have zero interest in cooking, and all I really want to eat is watermelon and veggie chips. I blame the heat, honestly. When it's hot, the last thing I want to do is stand in front of a warm oven or stove, especially at lunch time when the sun is blinding me through the kitchen windows. However, a girl can only eat watermelon for lunch so many days in a row, so I decided I should find a quick and simple lunch that I could easily throw together, and even prep cook to have on hand for future heat-induced lazy days.

I am a sucker for a good, hefty sandwich. Don't get me wrong, dainty sandwiches are great; nothing better than a cute sandwich at a tea party, but for the most part I like to feel as if I need to brace my elbows on the table as I take a bite of my sandwich. It was with that in mind that I created this Baked BBQ Tofu sandwich. The tofu is lightly pan-fried, coated in barbecue sauce, and then baked till the sauce has thickened so you're left with the perfect center piece for a substantial sandwich. The BBQ tofu along with crisp lettuce, juicy tomatoes, creamy avocado, and some crunchy pickles, all stacked up in toasted sourdough, makes a deliciously easy-to-assemble sandwich that is sure to fill the hungriest stomach. And my favorite part: you can easily make the BBQ tofu slices ahead of time so all you need to do is assemble the sandwich and then you're good to go!
BBQ Tofu Sandwich shown from the profile angle.

Vegan Baked BBQ Tofu Sandwich

Recipe Type: Sandwiches
utensils YIELDS 2 sandwiches
herb graphic for recipe card
  • Half of a 15 oz package of Tofu, sliced into 6 rectangles
  • 2 tablespoons Barbecue Sauce
  • 1 Tomato, sliced
  • 1 Avocado, sliced
  • 1/4 cup Pickles
  • 1 cup Lettuce, or other leafy greens
  • 4 slices Sourdough bread
  • 2 teaspoons Olive oil
  • Salt and pepper
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1.) In a medium frying pan, heat the olive oil on medium heat and preheat your oven to 325°F.

2.) Slice your tofu into 6 equal rectangles (you can also do two large slices, but I find that the tofu is easier to handle when in smaller slices), and lightly pat dry. Lightly sprinkle the top of each slice with a bit of salt and pepper.

3.) Once the oil is heated, place the tofu slices into the pan with the seasoned side down. Whilst the bottom is frying, sprinkle the newly exposed side with salt and pepper. Flip once the bottom is a light golden brown, and brown the other side equally. Each side will take approximately 5 minutes.

4.) Transfer your fried tofu slices onto a parchment paper-lined baking sheet. Take 1 tablespoon of your favorite barbecue sauce and spread evenly across the exposed sides of your tofu. Bake for 15 minutes at 350°F.

5.) After 15 minutes, take out the baking sheet and flip your tofu slices, coating the new tops with the remaining 1 tablespoon of BBQ sauce. Place back in the oven to bake for a further 10 minutes.

6.) While the tofu is finishing its last bake, take this time to prepare the tomato, avocado, lettuce, and pickles, as well as lightly toast the sourdough bread.

7.) Once the tofu has finished its second bake, remove from the oven and allow to slightly cool before assembling your sandwiches.

Also by Aubrey: Creamy Vegan Potato Casserole

Related: TTLA (Tempeh Tomato Lettuce Avo) Sandwich With Garlic Mustard Aioli

Deli-Style Tuna Sandwich With Cashew Mayo

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Photos: Aubrey Pacheco

After three years of attending university in Oxford, England to receive her Bachelor of Science degree in Nutrition, Aubrey is back in her hometown in Los Angeles ready to spread the knowledge through private nutritionist services, recipe creating, and more. When she isn’t scouring through new science journals or dancing around the kitchen making new recipes, Aubrey can be found hiking, reading, or hunting for the best cup of coffee in LA.


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