Instead of making vegan Dry-Rub BBQ Tofu Gua Bao, you can make a vegan BBQ tofu burger with a bit of Asian flavors. All you need is pickled cucumber slaw, toasted sesame oil, good vegan hamburger buns, wild arugula, bbq tofu and lastly Sriracha sauce. We used two recipes from Tamasin Noyes’ “Grills Gone Vegan” for the tofu: Barbecue Rub and Barbecue Sauce in a Flash. We use the TofuXpress Gourmet Food and Tofu Press for pressing tofu overnight for a very firm tofu. This product saves me time from pressing and using towels. To view my review about this product, TofuXpress, read here.
We got the buns from the Portland French Bakery. These are pretty good buns and vegan.
- Two vegan hamburger buns
- Toasted sesame oil for toasting the buns
- 1/2 cup wild arugula for filling
- Sriracha for garnish
- Vegan mayo
- Oil spray
- one 16-oz. firm tofu, pressed overnight using TofuXpress, slice in half (you will have two tofu slabs)
- Barbecue Rub adapted from Grills Gone Vegan
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/4 tablespoon ground cumin
- 1/4 tablespoon ground pepper
- Barbecue Sauce in a Flash adapted from Grills Gone Vegan
- 6 tablespoons organic ketchup
- 2 tablespoons minced onions
- 2 tablespoons dark brown sugar
- 2 tablespoons seasoned rice vinegar
- 1 clove garlic, minced
- 1/2 teaspoon Barbecue Rub (see recipe above)
- pinch ground cayenne
- pinch ground pepper
- 3-4 Persian cucumbers cut into 3-inch thin matchsticks or strips (optional: peeled, mine was organic)
- 1/2 teaspoon salt
- 1 tablespoon vegan sugar
- 2 tablespoons rice vinegar
- 1/2 tablespoon toasted or Japanese sesame oil
- 1/4 teaspoon dried chili flakes
- 10 cilantro leaves, rinsed, patted dry and finely minced
- Put all the ingredients (dry mustard, onion powder, smoked paprika, garlic powder, ground cumin and ground pepper) in a small bowl and stir to combine. This is your "Barbecue Rub", set it aside.
- Put all the ingredients (ketchup, minced onions, dark brown sugar, seasoned rice vinegar, garlic, Barbecue Rub, ground cayenne and ground pepper) in a medium saucepan and stir to combine. Bring to boil over medium-high heat. Decrease the heat to low and simmer uncovered, stirring occasionally, for 15 minutes.
- Optional: For a completely smooth sauce (without texture from onions), let the sauce cool a bit after cooking, then put it in a blender and process until smooth.
- Preheat oven to 350 degrees F. Rub the tofu slabs all over with the Barbecue Rub. Apply a thin layer of oil (or use a non-stick spray) to condition the surface of the pan, when needed. Bake for about 25-30 minutes until slightly browned and flipping both sides halfway.
- In a large saucepan at medium heat, add Barbecue Sauce in a Flash. Quickly coat both sides of tofu and stirringly occasionally until desired temperature is reached (about 5-8 minutes). Do this for both tofu slabs.
- You can also drizzle the sauce over the tofu in the end.
- Optional: You can press the tofu slabs in a panini grill quickly for the fun grill marks.
- Place the prepared cucumber "matchsticks" in a bowl and toss with 1/2 tsp. salt. Let sit for about 30 minutes, rinse and drain well.
- In a small bowl, combine the sugar, rice vinegar and toasted Japanese sesame oil. Add the dried chili flakes.
- Add the mixture to the cucumber "matchsticks" in a bowl. Add cilantro for garnish.
- Cover and refrigerate for at least 30 minutes. Serve chilled.
- Toast your hamburger buns onto the griddle pan (at medium-high heat) with toasted sesame oil until slightly golden brown. Spread one of the buns with mayo.
- Add the BBQ tofu, Pickled Cucumber Salad, wild arugula and a bit of Sriracha.
- Serve and enjoy!
where to purchase
Grills Gone Vegan is available for purchase on Amazon.com
The cookbook delivers a variety of recipes for dishes packed with Latin, Asian, Mediterranean, Classic American and BBQ flavors. “Grills Gone Vegan” is written for both indoor and outdoor cooking, giving it the versatility for year-round use. Especially useful are the sauces and spice rubs from “Grills Gone Vegan” that can serve as the foundation for dishes from the cookbook itself or your own delectable creations. A personal favorite of ours is the “Red-Hot Chimichurri Sauce” – stir it in some quinoa, marinate tofu and veggies in it, top off a nacho, wrap or taco with it – it’s a handy sauce to keep around for a multitude of uses and dishes.
This item(s) was kindly sent to me to review by Tamasin Noyes’ “Grills Gone Vegan”. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.