BBQ Tofu Wings and Ranch

• Heat the oven to 200°C / 400°F / Gas Mark 6.
• Once the tofu has defrosted, press between sheets of kitchen paper until most of the water has gone (you can do this using a heavy book). You don’t the tofu to be so dry that it crumbles, but just to remove most of the water.
• Combine the ingredients for the tofu coating ‘batter’ in a bowl.
• Dip each tofu wing into the batter to fully coat and place on a non-stick baking tray, greased with a little oil if needed.
• Place on the top shelf of the oven and cook for 30 minutes, turning once half way through.
• Next, put the BBQ sauce on to simmer. Combine all the ingredients and cook on a medium heat on the hob, covering with a lid once it starts to bubble and spit. You want a thick sauce, so simmer for 20-30 minutes.
• While the wings and BBQ sauce is cooking, make the ranch. Put all the ingredients into a food processor and blitz until smooth.
• Once the wings have been cooking for 30 minutes, remove from the oven. Carefully place each one in the BBQ sauce, coat using a spoon, then place back onto the baking tray.
• Cook for a further 10 minutes, arrange on a plate with the ranch and serve!

NOTES: Freezing the tofu isn’t essential, but it lads to a chewier texture. If you’re not freezing it, drain and press for a little longer, ensuring as much water is squeezed out as possible.