BBQ Tofu Wings With Ranch Sauce

The Whole Ingredient

The Whole Ingredient

Vegan

BBQ Tofu Wings With Ranch Sauce

  • Prep Time 20m
  • Cook Time 40m
  • Servings 5

Ingredients

  •  1 block (250–300 g) firm tofu
  •  2 Tbsp gram flour
  •  7 Tbsp water
  •  1 Tbsp plus 2 tsp dried oregano
  •  1 tsp dried onion granules
  •  1 Tbsp plus 1 tsp smoked paprika
  •  1/2 tsp cayenne pepper, plus a pinch for the dressing
  •  1 tin (400 g) tomatoes, puréed
  •  2 Tbsp tomato purée
  •  2 Tbsp balsamic vinegar
  •  2 Tbsp maple syrup
  •  1 Tbsp soy sauce
  •  Juice of 1/2 orange
  •  4 cloves garlic, minced
  •  1 tsp dried chilli flakes (or cayenne pepper)
  •  Black pepper, to taste
  •  2 Tbsp tahini
  •  1 handful fresh dill leaves (about 10 g)
  •  1 tsp lemon juice
  •  1/2 tsp Dijon mustard
  •  1/2 tsp apple cider vinegar (or red wine vinegar)
  •  1 tsp dried marjoram (or oregano)

Method

  • A day in advance, cut the tofu into 5 slices about 1 cm thick, then halve each one. Place on a plate between sheets of kitchen paper and freeze. Start defrosting a couple of hours before you want to start cooking.
  • Heat the oven to 200°C/Gas Mark 6.
  • Place the defrosted tofu between sheets of kitchen paper on a chopping board, then put another board and a heavy book on top. Press until most of the water has been soaked up by the paper. Don’t allow the tofu to dry out and crumble.
  • Combine the gram flour, 3 tablespoonsful of water, 2 teaspoonsful of oregano, the onion granules, 1 teaspoonful of paprika, and 1/2 teaspoonful cayenne pepper in a bowl.
  • Coat each tofu “wing” in the batter and place on a non-stick baking tray, greased with a little oil if needed.
  • Place on the top shelf of the oven and bake for 30 minutes, turning once halfway through.
  • Combine tomatoes, tomato purée, balsamic vinegar, maple syrup, soy sauce, orange juice, 3 cloves of garlic, 1 tablespoonful of paprika, 1 tablespoonful of oregano, 1 teaspoonful of chilli flakes, and pepper in a saucepan, stir, and cook over medium heat, covering once bubbles begin to form. Simmer for 20 to 30 minutes, until thick. Remove from heat.
  • To make the ranch sauce, blend the tahini, 4 tablespoonsful of water, the dill, 1 clove of garlic, the lemon juice, mustard, apple cider vinegar, and marjoram in a food processor until smooth.
  • Remove the “wings” from the oven after 30 minutes. Use a spoon to coat each “wing” with the BBQ sauce before placing back on the tray.
  • Bake for another 10 minutes, arrange on a plate with the ranch sauce, and serve!

Recipe Adapted From The Whole Ingredient