BBQ Jackfruit Sandwiches
Prep time
Cook time
Total time
Sweet and smoky jackfruit topped with a creamy purple slaw, for a perfect summer time sandwich. The addition of shredded tofu provides a healthy does of plant-based protein to this light meal.
Recipe type: Main
Cuisine: Vegan, Gluten-Free
Serves: 4 servings
  • 1 20 ounce can jackfruit in brine
  • ½ 16 ounce block extra firm tofu
  • 1 yellow onion, thinly sliced
  • 1 tablespoon coconut oil
  • ½ teaspoon kosher salt
  • 2 ½ teaspoons BBQ spice mix or BBQ rub of your choice
  • 2 tablespoons maple syrup
  • ½ cup BBQ sauce of your choice, plus more for serving
  • ¼ cup water
Purple Slaw:
  • ¼ cup vegan mayo
  • ¼ teaspoon kosher salt
  • 1 teaspoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 small purple cabbage, shredded, about 5 cups
  • 1 medium carrot, julienned, about 1 ½ cups
  • Gluten-free buns for serving
  1. To make the jackfruit: drain the jackfruit in a large colander. Using you hands bread apart the wedges, discarding any tough bits. Rinse thoroughly and pat dry.
  2. Using the largest side of a box grater, shred the tofu.
  3. Heat the coconut oil in a large non-stick skillet over medium heat. Once hot and the oil begins to ripple, add the sliced onion. Saute until translucent and just beginning to brown.
  4. Add the jackfruit, tofu, salt, spice mix, and maple syrup. Cook 5 minutes more until just beginning to sear.
  5. Stir in the BBQ sauce and water. Cook an additional 5-10 minutes until the mixture begins to caramelize.
  6. While the jackfruit is cooking prepare the purple slaw. In a large bowl whisk together the vegan mayo, salt, mustard, maple syrup, and apple cider vinegar. Add the cabbage and carrot, and toss to combine.
  7. Top each bun with some of the jackfruit mixture followed by the slaw. Serve warm along side with the leftover slaw and sweet potato fries. *See notes.
For the sweet potato fries, scrub 2-3 sweet potatoes and slice into ¼ inch sticks. Toss with oil and salt, and air fry for 15 minutes at 400°F, shaking once halfway through. If you don’t have an air fryer, the sweet potatoes can be baked at 400°F for 25-30 minutes on a baking sheet lined with parchment paper.
Recipe by David D at