Texas-Style Tofu with Slaw and BBQ Sauce

ingredients

• 2 ciabattas
• 30ml mayonnaise
• 1g smoked sea salt flakes
• 1 tsp ground smoked paprika
• 15ml Vegetarian Worcestershire sauce
• 150g shredded red cabbage
• 280g plain tofu
• 1/2 cucumber
• 30ml tomato ketchup
• 2 garlic cloves
• 30ml cider vinegar
• 8ml soy sauce
• 1 orange

method

Instructions for 2 [for 3] [for 4] portion recipe

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice the cucumber finely

Add the sliced cucumber to a small bowl with the cider vinegar and 1[1.5][2] tsp sugar

Mix everything together and set aside – this is your quick-pickled cucumber

Step 2

Remove 2[3][4] tbsp butter alternative from the fridge to warm up for later

Drain the tofu and pat it dry with kitchen paper

Slice the drained tofu lengthways into 4[6][8] flat pieces, then score in a criss-cross pattern, taking care not to cut all the way through

Step 3

Add the soy sauce to a plate then dip the tofu slices into the soy sauce and add them to a baking paper-lined baking tray, pouring any remaining soy sauce over the top

Top the tofu slices with the smoked sea salt flakes and 4[6][8] generous grinds of black pepper,then put the tray in the oven for an initial 7-8 min

Meanwhile, chop the orange[s] in half

Peel and grate the garlic

Step 4

Heat a small pot over a medium heat and add the juice of the orange[s] with 25[30][35] ml cold water, the tomato ketchup, Henderson’s Relish, ground smoked paprika, half the grated garlic (save the rest for later!)and 1[1.5][2] tsp sugar

Cook for 3-4 min or until the sauce has thickened to a syrup-like consistency, then remove it from the heat and set aside – this is your BBQ sauce

Step 5

After an initial 7-8 min, remove the tofu from the oven and add a spoonful of the BBQ sauce to each slice (you’ll use the rest later!)

Return the tray to the oven for a further 10-12 min or until warmed through and sticky – this is your Texas-style dalmatian tofu

Step 6

While the tofu is cooking, combine the remaining grated garlic with the warmed butter alternative and a small pinch of salt and pepper in a small bowl– this is your garlic butter

Slice the ciabattas in half, then spread the garlic butter over the ciabatta halves (reserve the bowl)

Once the tofu is almost done, add the garlic ciabattas to a separate baking paper-lined baking tray and put the tray in the oven for 5-7 min or until crusty – this is your Texas-style toast

Step 7

Meanwhile, add the shredded red cabbage to the reserved bowl with the mayo and 1[1.5][2] tsp of the pickling liquid from the quick-pickled cucumber

Season with a small pinch of salt and pepper and mix everything together – this is your slaw

Cut the Texas-style toast into triangles

Serve the Texas-style toast slices with the Texas-style dalmatian tofu, slaw and quick-pickled cucumber to the side

Add the remaining BBQ sauce to a little pot for dipping

Enjoy!