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Vegan BBQ on a Bun - Plant-Based "KaboBarbeque" Sandwich with Creamy Horseradish Sauce
Prep Time
20 mins
Cook Time
10 mins
marinate tofu
8 hrs
 

The best thing to every hit a vegan BBQ!

Course: Dinner, Lunch, Main Course, Sandwich
Cuisine: American
Servings: 6 people
Author: Michael Monson
Ingredients
For the marinated tofu:
  • 16 ounces (1 block) super firm, high-protein tofu
  • 2 cups hot water, or vegetable broth
  • 1 tablespoon vegetable flavored Better Than Bouillon, or enough vegan bouillon to make 3 cups of broth
  • ¼ cup prepared BBQ sauce
  • 1 teaspoon dark soy sauce or 1 tablespoon low sodium soy sauce
  • ¼ teaspoon red pepper flake, or to taste
  • ¼ teaspoon fresh cracked black pepper
Suggested Vegetables:
  • 1 small zucchini
  • 1 sweet onion
  • 1 red bell pepper
  • 5 ounces sliced button or cremini mushrooms
To serve:
  • 4 to 6 vegan friendly sandwich rolls or hot dog style buns
  • 1 batch Black Pepper Horseradish Sauce "Hot Pony Sauce" (recipe below)
  • 1/4 cup prepared BBQ Sauce
  • salt and pepper to taste
  • French fried onions or jalapenos (optional)
Instructions
To make the marinated tofu:
  1. Heat 2 cups of water to just below a boil, and then add the bouillon, BBQ sauce, soy sauce, and seasonings. Transfer the marinade to a roughly 5” by 8” dish, that’s about 3” deep.
  2. Using a mandoline or a knife, cut the tofu into thin slices that are about ⅛ inch thick. Carefully transfer the slices into the dish with the marinade. Make sure the tofu is fully submerged before covering the dish, and refrigerating it for at least 4 hours.

To prepare the vegetables:
  1. Vegetables like zucchini and summer squash can be sliced into discs using the same mandoline setting as the tofu, or cut into ⅛ inch rounds. Onions and peppers should be cut into 1 inch squares. Mushrooms should be sliced between ¼ and ⅛ inch thick.
  2. Avoid vegetables that require a long cooking time like potatoes or winter squash unless they have been par-cooked.
To assemble the kabobs:
  1. If using wooden skewers, soak them in water for at least an hour to avoid them burning on the grill.

  2. Begin forming the kabobs by starting with something firm like a square of onion or bell pepper. For the tofu, fold the squares in half, and then half again so that you have 4 thin squares of tofu stacked, before sliding them onto the skewers.

  3. Alternate between the vegetables and the tofu until your kebab is about 1 or 2 inches longer than the bun you are using. To ensure that items, especially the tofu don’t fall off in the grill, make sure that each kabob is packed tightly.
  4. Transfer the assembled kebabs to a baking sheet, and gently brush each one on all sides with a bit of BBQ sauce. Season with a bit of salt and pepper.

To grill:
  1. Preheat your grill so that the internal temperature is about 450 degrees F.

  2. Cook the kebabs for about 3 to minutes per side, until they are a bit charred with visible grill marks. Turning them can be tricky, so use a pair of tongs and a heat-proof glove. Avoid overcooking the kabobs as that could also cause them to fall apart on the grill.

  3. Remove the cooked kabobs to the baking sheet and allow them to cool slightly before assembling your sandwiches.
To assemble the sandwiches:
  1. Squeeze a bit of the Black Pepper Horseradish Sauce into each bun. Lay a grilled kabob inside, and use a fork to help you remove the skewer. Top with more Black Pepper Horseradish Sauce, and some French fried onions or jalapenos.
  2. Serve immediately.