I’m pretty sure I’m witnessing a miracle right now, it’s been around 115 degrees here for way too long and this morning I wake up to clouds and the smell of rain! It’s still probably 90 degrees out there, but that is 15 degrees less than what it was last weekend so I will happily take it!
Despite the frigid weather we are now having in the Southwest ( 🙂 ) I’m still all about the BBQ sides and entrees right now.
A few weeks ago I shared my new favorite way to make baked beans and ever since then I’ve been dreaming about what else I could put that delicious BBQ sauce on. I went to college in North Carolina and a few times a year we would do a huge outdoor picnic with pulled pork and all the delicious sides. And, for the vegetarians they always had an amazing BBQ tofu sandwich. I’ve since tried to re-create that sandwich using store-bought BBQ sauce and have had no luck.
But as I was eating those BBQ baked beans it hit me that that same sauce would be perfect for my BBQ tofu sandwiches. And sure enough, it tasted almost exactly like I remembered! I added some chickpeas in for a little extra protein and I must say that these BBQ Tofu & Chickpea Sandwiches are going to be on my menu all summer long!Print
- 1 (12 ounce) block extra firm tofu
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon black pepper
- 1(15 ounce) can chickpeas, drained and rinsed
- 6–8 buns, gluten free if necessary
- Coleslaw for topping, if desired (about 1/4 cup for each sandwich)
- 1 teaspoon olive oil
- 1 small shallot, diced (about ¼ cup)
- 2 small cloves garlic, minced
- 1 cup tomato sauce
- 1 tablespoon ketchup
- 1 tablespoon pure maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon tamari
- ¾ teaspoon smoked paprika
- ½ teaspoon mustard powder
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Heat a large pan over medium heat and add olive oil. Pat the tofu dry and cut block in half. Cut one half into small cubes and crumble the other half with you hands. Add tofu to the pan along with the spices. Cook tofu until golden brown, 7-10 minutes.
- Remove tofu from the pan and add 1 teaspoon olive oil, diced shallot and garlic. Cook until shallot is tender, about 3 minutes.
- Add the remaining BBQ sauce ingredients to the pan, stir until combined, and cook for 5 minutes, stirring occasionally. Add the cooked tofu and the chickpeas back into the sauce, stir and cook until everything is heated through, 3-5 minutes.
- Spoon BBQ mixture onto bun and top with coleslaw, if desired.