BBQ Shredded Tofu Hummus Sandwiches (Vegan Gluten-Free)
These BBQ Shredded Tofu Hummus Sandwiches are the perfect high-protein, vegan and gluten-free lunch or dinner recipe ready in 15 minutes. They are loaded with BBQ flavour and fresh veggies.
If you love BBQ flavours and filling lunches then these sandwiches are perfect to try out (and you’ll be coming back to them time and time again). They are loaded with flavour, fresh veggies, pickled cabbage, creamy hummus and you can use your favourite bread to make these really satisfying. The best part of these sandwiches is the homemade BBQ shredded tofu which comes together really easily and bakes in 10 minutes for a speedy meal. It’s high in protein and fibre, and no-one will miss the meat with this amazing texture and sandwich filling.
Why will I love these?
These sandwiches are amazing:
- BBQ saucy, fresh and vibrant
- Filling, wholesome and nostalgic
- Loade with fresh veggies
- With quick pickled cabbage
- Packed with flavour and colour
- High in protein and fibre
- Naturally plant-based, nut-free and easily gluten-free
- With creamy hummus and crunchy lettuce
- The perfect speedy lunch or dinner
- Ideal as a sandwich filler
- Also great as part of a nourish bowl with grains and veg
- Easy to make in a few steps
- Ready in 15 minutes
- Can be enjoyed warm or cold
- Great for all the family
- Ideal for meal prep
If you already love the sound of these BBQ sandwiches, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the full ingredients in the recipe card with weights and see my favourites in the “shop the recipe” section.
For the BBQ tofu:
- Extra-firm tofu: make sure this is the extra-firm tofu as you won’t be able to shred other tofu. Press out any extra water and then use a grater to shred it into small pieces.
- Spices: hot smoked paprika, cumin and salt and pepper make this tofu so delicious. If using regular smoked paprika, add 1/4 – ½ tsp chilli powder.
- BBQ sauce: the better the quality, the better this recipe will be as a lot of sauces have tons of added sugar.
- Tomato puree: this adds to the sauciness without being too tomatoey.
Quick pickled cabbage:
- Red cabbage: shred this with a knife or a peeler.
- Apple cider vinegar: this adds the tang and pickles the cabbage. You can also use white vinegar, too.
- Maple syrup: for a touch of sweetness to help break down the cabbage.
As for the sandwiches:
- Sourdough bread: or your favourite bread. You can toast it or leave it as bread, whatever you prefer.
- Homemade hummus: you can make your own hummus or skip a step and use shop-bought. You can see my hummus recipes here.
- Lettuce: for crunch and some green or try spinach.
- Tomatoes: slice these to add into the sandwiches, but you can leave these out and try cucumber instead.
- Fresh coriander: fresh herbs take this to the next level. If you don’t like coriander, try mint or basil.
Are these gluten-free and nut-free?
These are gluten-free as long as you use gluten-free bread, and this recipe is also naturally nut-free, just check your BBQ sauce.
How do I make them?
This recipe comes together in a few steps:
- Shred the tofu using a grater: and lay out on a tray.
- Add the spices: and bake until crispy.
- Meanwhile make the pickled cabbage: by massaging with your hands.
- Stir together the BBQ sauce, tomato puree and water: and stir into the tofu.
- Layer up the sandwich with bread, hummus, tofu, cabbage and veggies: and the final slice of bread.
How long will they last?
Once assembled, eat the sandwiches straight away, or keep the filling in a sealed container for 2-3 days in the fridge. Enjoy cold or heat back up in the oven for 5-10 minutes.
What else can I try?
For more lunch and quick recipes:
- Mango Edamame Noodle Salad with Almond Satay
- Vegetable Fried Rice with Sticky Tofu
- Mango Edamame Sesame and Tahini Quinoa
- Chipotle Roasted Sweet Potato, Corn and Bean Salad
- Chickpea Chuna Crunch Wraps
BBQ Shredded Tofu Hummus Sandwiches (Vegan Gluten-Free)
These BBQ Shredded Tofu Hummus Sandwiches are the perfect high-protein, vegan and gluten-free lunch or dinner recipe ready in 15 minutes. They are loaded with BBQ flavour and fresh veggies.
Ingredients
For the Tofu:
- 280g (one block) extra-firm tofu
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- Salt and pepper
- 4 tbsp good BBQ sauce
- 2 tbsp tomato puree
- 1-2 tbsp water
For the Pickled Cabbage:
- 160g red cabbage, shredded
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
For the Sandwiches:
- 8 slices sourdough bread, or other, toasted
- 8 tbsp homemade hummus
- 4 lettuce leaves
- 16 cherry tomatoes, sliced
- Fresh coriander, leaves only
Instructions
- Preheat the oven to 180Fan/200ºC and line a large parchment tray with parchment paper. Grate the tofu and add to the tray with the hot smoked paprika, cumin, salt and pepper. Mix well with your hands and bake for 10 minutes, tossing well halfway through.
- Meanwhile, make the BBQ sauce by stirring together the BBQ sauce, tomato puree and water until smooth and pourable.
- Also make the pickled cabbage by adding the cabbage to a bowl with the vinegar, syrup and a pinch of salt. Massage with your hands for 30-60 seconds. If not using straight away, transfer to a saleable jar, and cover with cider vinegar until all the cabbage is submerged. Keep in the fridge for 1-2 weeks.
- When the tofu is baked, pour over the BBQ sauce and stir well to coat.
- To make up the sandwiches, spread all slices of bread with some hummus. Top 4 slices with the lettuce, some tomatoes and then the BBQ tofu. Add on some pickled cabbage and coriander and top with a second slice of toast to make 4 sandwiches. Slice and enjoy.
- Keep leftover tofu, once cool, in a sealed container in the fridge for 2-3 days and it can be enjoyed warm or cold.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these BBQ Shredded Tofu Hummus Sandwiches so please let me know in the comments below. If you do make them, I’d love to see them so please tag me in your oats, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With BBQ tofu love x
Skip to Recipe