Texas Style Barbecue on a Bun

Freezing and thawing tofu transforms its texture completely. The ice crystals create a spongy, meaty structure that crumbles like ground beef and soaks up flavor like nothing else. That’s the whole trick behind this vegetarian barbecue sandwich.

Squeeze the thawed tofu hard to press out excess water, then crumble it right into the pan. It simmers first in water with Kitchen Bouquet (or soy sauce or liquid smoke), onion, garlic powder, salt, and pepper. This 10-minute marinating simmer seasons the tofu all the way through. Drain off the liquid, then add a full cup of your favorite barbecue sauce and let it simmer another 10 minutes until the sauce gets thick and sticky.

Pile it on whole wheat buns with sliced raw onions and sweet pickle relish, just like you’d serve pulled pork in Texas. The texture and smoky-sweet flavor fool most people at first bite.

Pro Tips

• Freeze the tofu at least 24 hours in advance, then thaw completely before squeezing. Partially frozen tofu won’t crumble right
• Squeeze out as much water as possible. Dry tofu absorbs more sauce and gets a better texture
• Use a smoky barbecue sauce for the most convincing meat-free BBQ flavor
• Toast the buns before assembling so they hold up to the saucy filling

Variations

• Add a teaspoon of liquid smoke to the simmering liquid for a deeper, pitmaster-style smokiness
• Top with coleslaw instead of raw onions for a Carolina-style pulled “pork” sandwich
• Mix in diced jalapenos for a spicier Texas kick