Meatless Monday : Tofu with vegan barbeque sauce and sweet potato wedges


Whatever the weather, you can still enjoy this recipe. The barbeque sauce is so moreish and you will probably have some left over which you can enjoy with kebabs, on or on a pizza. The sauce can be frozen if you do not need it within a couple of days.

Tofu with vegan barbeque sauce and sweet potato wedges

Serves 2

You will need

400g tofu

For the barbeque sauce

1 tsp onion salt
1/2 tsp garlic powder
350g no sugar tomato ketchup
2 tbsp apple cider vinegar
1 tbsp vegan worcester sauce
1 level tbsp English mustard
1 tsp smoked paprika
2 tsp stevia
1/4 tsp cayenne
Sweet potatoes (allow 250g per person)


Drain the tofu and squeeze between pieces of kitchen towel to remove the water.  Cut into 1/2 inch slices then cut each slice in two.  

To make the barbeque sauce, mix all the ingredients together in a bowl.


the un-cooked tofu with sauce


Spread some of the barbeque sauce on a baking tray, top with tofu then cover with more barbeque sauce. Cover with a sheet of kitchen foil and place in an oven at 200 degrees for 25-30 minutes with the sweet potato wedges.  

To prepare the sweet potatoes, scrub the sweet potatoes and cut into wedges.  Place on another baking tray and spray with olive oil.  


 cooked tofu

Enjoy with corn or the cob and a side salad if you wish.

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