This sweet, sticky and smoky recipe will transform the way you think about tofu!
500gr firm tofu, cut into chunky 1/2cm slices
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1-2 teaspoons smoked paprika
1 teaspoon ground allspice
3 tablespoons brown sugar
2 tablespoons tomato paste
6 tablespoons chipotle sauce, or to taste (or 1 chipotle chilli in adobo sauce, chopped)
2-3 teaspoons liquid smoke
2 tablespoons apple cider vinegar
1 cup tomato passata
1 ripe mango, diced
pepper, to taste
1-3 tablespoons bourbon
crusty rolls, egg-free mayo and fresh coriander, to serve
Heat the olive oil in a heavy-based saucepan over medium heat, then add the diced onion and gently fry until softened. Add the garlic, and stir for 30 seconds.
Sprinkle the smoked paprika and allspice over the onion mix, and stir to combine. Add the brown sugar and tomato paste, stir well, and fry for around a minute until the tomato paste turns a slightly darker shade of red and caramelises a bit.
Add the chipotle sauce (or chopped chilli), liquid smoke, apple cider vinegar, and stir to deglaze the saucepan. Stir in the tomato passata, diced mango and a few grinds of black pepper. Reduce the heat to a gentle simmer, and leave to cook and thicken for around 15-20 minutes, stirring occasionally to prevent sticking.
Meanwhile, arrange the sliced tofu in a fridge-safe dish.
Stir the bourbon through the hot BBQ sauce, then pour half over the tofu slices and leave to marinate in the fridge overnight, or for at least a few hours.
When you're ready to cook, fire up your barbeque to a medium-hot heat. Remove the tofu from the marinade (don't leave too much BBQ sauce on, you can always spoon it over later) and cook on either the grill or flat plate for around 3-4 minutes each side, or until nicely browned.
This tofu is delicious when roughly cut or shredded and piled into a crusty roll with a dollop of reserved BBQ sauce, mayonnaise, fresh coriander, and some coleslaw or baby spinach leaves.
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