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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.
No, this isn’t just any ordinary jackfruit pulled pork sandwich recipe. My Vegan BBQ Jackfruit Sandwiches combine BBQ sauce-slathered jackfruit with shredded firm tofu, simple seasonings, and my homemade Pineapple Coleslaw for an unforgettably meaty dish! A must-have 30-minute meal to make for any summer barbecue or weeknight dinner.
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Why Jackfruit is a Great Meat Substitute
Jackfruit is a tropical fruit found in the rainforests of Southeast Asia and Australia. It’s one of the largest tree fruits, with a huge bulbous shape, spiky skin, and sweet fruit on the inside.
Young jackfruit is packed in brine and sold in cans here in North America (although you can also find the fresh and ripe fruit usually in Asian grocery stores). It has a very mild flavor and shreds like a dream—almost as well as real pulled pork or shredded chicken! That’s why I love to make it the star of faux meat meals, like these BBQ Jackfruit Sandwiches.
When combined with simple seasonings, shredded tofu, and barbecue sauce, the pulled jackfruit transforms into an epic sandwich filling. Serve a generous helping on a toasted bun with a scoop of my refreshing Pineapple Coleslaw on top and you’re in for an unforgettable meal in 30 minutes or less.
What You Need for Pulled Jackfruit Sandwiches
You’ll need a handful of fresh ingredients and a few pantry items to make these sandwiches:
- Canned Jackfruit: jackfruit is one of those miracle vegan meat substitutes, like soy curls, seitan, and tofu, because the texture is so close to real pulled pork! You must use canned young jackfruit in brine, not jackfruit in syrup. The latter is too sweet and not as shreddable. Most health food stores will carry jackfruit in brine, although it’s usually available in Asian grocery stores. I’ve also seen it at Trader Joe’s.
- Firm Tofu: you won’t typically see shredded tofu in classic jackfruit pulled pork sandwiches, but I like using it for a boost of protein and heartiness. Super firm tofu is the way to go because it won’t break apart as easily. Extra-firm tofu works, too, but you should press it first.
- Seasonings: a simple mix of smoked paprika, garlic powder, and kosher salt is a must for a well-rounded barbecue flavor.
- Barbecue sauce: a good amount of barbecue sauce, whether it’s store-bought or homemade, is tossed with the meaty tofu-jackfruit filling to make these saucy sandwiches flavor-packed and messy in the best way.
How to Make BBQ Jackfruit Sandwiches
- Drain and rinse the canned jackfruit, then transfer it to a cutting board. Remove and discard any “seeds” and firm “core” pieces.
- Shred the jackfruit using your fingers, then set it aside.
- Grate the tofu with a box grater and combine it with the jackfruit. Set aside.
- Sauté the red onion in a hot, oiled skillet until translucent. Add the jackfruit-tofu mixture along with the paprika, garlic powder, and salt. Cook for a few minutes.
- Stir the barbecue sauce and water into the skillet. Reduce the heat and let the sauce simmer until it thickens.
- Stir in the remaining BBQ sauce and remove the pan from the heat. Serve the BBQ jackfruit on toasted buns topped with slaw.
Caitlin’s Cooking Tips
- Take the time to prep the jackfruit: Remember to rinse the jackfruit under running water to remove the brine, then remove the firm “seeds” and cut off the firm “core” pieces before cooking. These pieces are technically edible but will mess with the shredded meaty texture.
- Make ahead option: Get the prep out of the way by cooking the BBQ jackfruit-tofu sandwich filling 3 or 4 days in advance. Keep it in a sealed container in the fridge, then reheat it in a skillet right before serving on freshly toasted buns.
- Don’t skip the slaw! A scoop of this Pineapple Coleslaw on top of the jackfruit sandwiches is the perfect finishing touch. It’s juicy, tangy, and refreshing—AKA everything you need to temper the bold and smoky flavors of a BBQ jackfruit sandwich.
Serving Suggestions
Whip up these BBQ sandwiches for a vegan cookout, barbecue, weeknight dinner, or anytime you’re craving bold barbecue flavors. They make a wonderful dinner for any time of year, with my Pineapple Coleslaw served on top or as a refreshing side dish.
Not a coleslaw fan? No problem! Swap it for more tangy toppings, like sliced pickles or these Quick Pickled Red Onions. Shredded iceberg lettuce will add a refreshing touch, too.
If you’d rather skip the buns, you can use the BBQ jackfruit filling as a hearty flavor bomb of a topping on any Southwest-style salad or these Black Bean Burrito Bowls.
If you’re looking for more delicious jackfruit recipes, you’ll also love this Vegan White Bean Chili with Jackfruit, this Vegan Jackfruit Pernil, and these Mango Curry Jackfruit Tacos!
How to Store Leftover Barbecue Jackfruit
Eat the sandwiches after they’re assembled to prevent the bread from getting soggy. If you end up with any leftover jackfruit filling, store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Wait for the filling to cool to room temperature before storing it away.
Thaw the frozen leftovers in the fridge overnight. To reheat, zap the jackfruit in the microwave for 1 to 2 minutes or warm it in a skillet over medium heat on the stove. Feel free to drizzle some extra barbecue sauce over top to make the filling saucy again.
Substitutions and Variations
- Gluten-Free Variation: Make this recipe with gluten-free barbecue sauce and gluten-free burger buns.
- Tofu Substitute: Swap the shredded tofu for mashed white beans, like cannellini beans or chickpeas.
- Simple Coleslaw Topping: If you don’t have time to make my pineapple coleslaw, you can make a simpler version by combining 3 cups of shredded red or green cabbage with 1 cup of shredded carrot, 2 tablespoons of vinegar, 1 tablespoon of oil, 1 teaspoon of Dijon mustard, salt, and pepper.
- For a Spicy Kick: Blend a chipotle pepper in adobo sauce with the barbecue sauce for a smoky-spicy flavor. Alternatively, season the filling with a pinch of cayenne pepper along with the other seasonings.
- Mini Jackfruit Sliders: Keep the recipe the same but assemble the filling on slider buns instead. This way, the sandwiches are fun-size and easier to pass around at the party!
Recipe FAQs
No, sorry! Jackfruit in syrup is too sweet and will completely throw off the flavors in these sandwiches.
Yes, jackfruit in water should work just as well!
You can use shredded and seasoned jackfruit anytime you need a substitute for pulled pork or shredded chicken. Bake it into this Vegan Buffalo Chicken Dip, fold it into this Salsa Verde & Bean Casserole, use it as a filling in tacos or burritos, and so much more.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
BBQ Jackfruit Sandwiches
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!
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.
Recipe 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.
