BBQ Jackfruit Sandwiches

These Shredded BBQ Jackfruit Sandwiches pack a meaty, barbecue sauce-slathered jackfruit-tofu filling into sandwich buns with homemade pineapple salsa for a summer meal you won’t forget! Vegan, Gluten-Free Option.

Course Main, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings sandwiches

Calories 283kcal

Author Caitlin Shoemaker

Ingredients

For the BBQ Jackfruit:

1 14 ounce can jackfruit in brine (7.9 ounce or 224g drained weight)
8 ounces super firm tofu* or sub 1 more can jackfruit
3 tablespoons avocado oil
1/2 red onion thinly sliced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt plus more to taste
3/4 cup barbecue sauce, divided
1/2 cup water

For the Sandwiches:

8 burger buns
Pineapple Coleslaw or see notes for simple slaw!

US Customary - Metric

Instructions

Prep: Drain the canned jackfruit and rinse well. Transfer the jackfruit to a cutting board; remove any seeds and cut off any firm “core” pieces”. Use your fingers to shred the jackfruit and set aside. Grate the tofu using the largest setting of a box grater; combine with the jackfruit and set aside.
Sauté: Warm the oil in a large sauté pan over medium high heat. Add the onion and cook for 3 to 5 minutes, until translucent. Add jackfruit and tofu mixture to the pan along with the paprika, garlic powder, and salt. Mix well, then sauté for an additional 3 to 5 minutes.
Simmer: Add 1/2 cup (120 ml) of barbecue sauce along with the water. Mix well, then reduce heat to medium-low. Simmer the jackfruit for 7 to 10 minutes, stirring occasionally, until thickened.
Serve & Store: Stir in remaining BBQ sauce and remove from the heat. Serve on toasted buns topped with slaw. Store any leftovers in the fridge for up to 5 days. You can also freeze this Barbecue Jackfruit in a freezer-safe bag for up to 2 months.

Notes

Tofu: I recommend using super firm tofu for this recipe as it has the firmest texture and won’t break apart as easily. You can also use extra firm tofu, though I’d recommend pressing it first.
Gluten-Free: This recipe is gluten-free if you use gluten-free BBQ sauce and burger buns.
Simple Coleslaw: If you don’t have time to make the pineapple coleslaw you can make a simple cabbage slaw instead! Combine 3 cups of shredded red or green cabbage with 1 cup of shredded carrot, 2 tbsp vinegar, 1 tbsp oil, 1 tsp dijon mustard, and salt and pepper to taste.

Nutrition