Texan Sticky BBQ Tofu with Smoky Slaw, Charred Corn & Coriander

Texan Sticky BBQ Tofu with Smoky Slaw, Charred Corn & Coriander

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (3 Nights For 2) on Sunday, September 11, 2022.
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Tender bites of tofu are coated in a smoky sticky sauce and served with fresh crisp slaw, sweet charred corn and smoked jalapeño crème for a deliciously quick and easy vegan meal.

Ingredients

To Serve

  • 1/2 lemon, cut into wedges
  • 1/2 bunch coriander, leaves picked

Slaw

  • 150g slaw
  • 2 Tbsp smoked jalapeño crème

Corn

  • 1 capsicum, thinly sliced
  • 3/4 cup frozen corn
  • 1 tsp oil

Tofu

  • 300g tofu
  • 1/2 pack smoky Texan spices
  • 1 Tbsp cornflour
  • 1 tsp oil
  • 50g smoky BBQ sauce

Steps

  1. Preheat oven to 230°C (or 210°C fan bake). Bring a half-full kettle to the boil.
  2. Pat tofu dry and tear into chunks roughly 2cm. Add to a medium bowl, season with salt and gently toss together with 1/2 pack smoky Texan spices, cornflour and oil. Transfer to a lined oven tray and bake on upper oven rack for about 15 minutes, until golden.
  3. Thinly slice capsicum. Heat oil in a large frypan on high heat. Cook capsicum and corn with a pinch of salt for 5-6 minutes, until tender and lightly charred.
  4. In a large bowl, toss slaw and smoked jalapeño crème together. Cut lemon into wedges, pick coriander leaves and set aside to serve.
  5. Once tofu has finished roasting, remove tray from oven, drizzle with BBQ sauce and toss to coat. Season to taste with salt.
  6. Slaw, tofu and capsicum topped with coriander. Serve lemon wedges on the side for squeezing.

Nutritional Information

Energy 1882 kj
450 kcal
Protein 23.4g
Carbohydrate 29.5g
Fat 21.5g