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BBQ Tofu Wings and Ranch

Laura Hemmington

  1. For the tofu:
  2. 1 block (250-300g) firm tofu
  3. 2 tbsp gram flour + 3 tbsp water
  4. 2 tsp dried oregano
  5. 1 tsp dried onion granules
  6. 1 tsp smoked paprika
  7. ½ tsp cayenne pepper
  8. For the BBQ sauce:
  9. 1 tin tomatoes (400g), puréed
  10. 2 tbsp tomato purée
  11. 2 tbsp balsamic vinegar
  12. 2 tbsp maple syrup
  13. 1 tbsp good soy sauce
  14. Juice of ½ an orange
  15. 3 garlic cloves, minced
  16. 1 tbsp smoked paprika
  17. 1 tbsp dried oregano
  18. 1 tsp dried chilli flakes (or cayenne pepper)
  19. Black pepper
  20. For the ranch:
  21. 2 tbsp tahini
  22. 4 tbsp water
  23. Handful of fresh dill leaves (about 10g)
  24. 1 garlic clove, minced
  25. 1 tsp lemon juice
  26. ½ tsp dijon mustard
  27. ½ tsp vinegar (apple cider, red wine)
  28. 1 tsp dried marjoram or oregano
  29. Pinch cayenne pepper

THE DAY BEFORE: cut the block of tofu into 5 slices, each about 1 cm thick, then cut each slice in half again so you have 10 pieces. Place between sheets of kitchen paper on a plate and freeze. Remove from the freezer a couple of hours before you want to start cooking, in order to defrost.

  • 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.

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