BBQ Tofu Pulled Pork with Smoky Sauce and Chewy Grated Tofu
By Isabella Quinn
Prep
5 min
Cook
25 min
Total
30 min
Servings
4
Level
Easy
Frying grated extra-firm tofu until it begins to crisp gives the strands a chewy, golden edge before barbecue sauce coats them. This vegan BBQ tofu pulled pork is sweet, smoky, and saucy, with softened onion and brown sugar threaded through each bite.
The pan starts with finely chopped white onion in oil, then brown sugar for a brief caramelizing stage. Grated extra-firm tofu follows with smoked paprika, garlic powder, hot chilli powder, vegan Worcestershire sauce, optional liquid smoke, barbecue sauce, and water. Extra-firm tofu matters because it grates cleanly and holds its shape as it cooks. The spices deepen the smoky profile, while the liquid ingredients form the coating.
Watch for tofu that starts to crisp and turn golden during its first fry, then becomes coated after the sauce cooks down. The final mixture should look saucy rather than runny, with the tofu marinated in the barbecue mixture. Crowding the pan can prevent browning, so cook in batches if needed and stir often to keep the fine pieces from burning rather than steaming in a packed pan.
Spoon it into a burger bun with coleslaw, pile it onto a baked potato, layer it into a sandwich, or use it in a Buddha bowl. Serve straight away for the freshest texture. The recipe notes that leftovers keep for a few days in the fridge, and spoon it on just before eating.
Why you'll love this recipe
- Grating extra-firm tofu creates small strands that fry into chewy, golden pieces, giving the barbecue coating more surface to cling to.
- Starting with softened onion and brown sugar encourages caramelization, bringing a sweeter base that supports the smoky sauce without requiring a homemade barbecue sauce.
- A brief uncovered fry before the sauce helps the tofu begin to crisp, so the finished filling has browned edges rather than a soft crumble.
- Cooking the sauce over low to medium heat lets it soak into the tofu, leaving the mixture saucy but not runny.
- Stirring often keeps the grated tofu moving against the pan, which helps prevent burning while the fine pieces turn golden.
- The finished filling works in buns, sandwiches, baked potatoes, or Buddha bowls because its saucy strands can be spooned rather than sliced.
Ingredients
- •1 tbsp oil
- •1 white onion
- •1 tsp brown sugar
- •450 g extra-firm tofu (16 oz)
- •1 tsp smoked paprika
- •1 tsp garlic powder
- •0.25 tsp hot chilli powder
- •1 tbsp vegan Worcestershire sauce
- •1 tsp liquid smoke (optional)
- •240 ml BBQ sauce (1 cup; use vegan BBQ sauce)
- •120 ml water (1/2 cup)
Instructions
- 1
Finely chop the onion and fry it in 1 tablespoon of oil in a large pan over medium heat for 5 minutes, until softened.
- 2
Add the brown sugar and cook for a further minute, stirring often.
- 3
Add the grated tofu and fry for 5 minutes, stirring often, until it starts to crisp and turn golden. Add a little more oil if needed.
- 4
Add the smoked paprika, garlic powder, hot chilli powder, vegan Worcestershire sauce, liquid smoke, BBQ sauce, and water. Cook over low to medium heat for 10-15 minutes, until the tofu has marinated in the sauce and the mixture is saucy but not runny.
- 5
Serve straight away, or store leftovers in the fridge for a few days.
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