Per piece (51g)
Calories 77, Fat 3.8g, Saturates 1.4g, Carbohydrate 7.7g, Sugars 5.1g, Fibre 2g, Protein 4.8g, Salt 0.1g
To make the BBQ sauce, heat the oil in a saucepan over a medium-high heat. Add the onion, garlic, ginger, chilli and apricots and sauté for 3-4 minutes.
Add the paprika to the pan and cook for a further 1-2 minutes, before adding the tinned tomatoes, liquid smoke, soy sauce, maple syrup, cider vinegar and water. Bring the mixture to the boil, and boil for 2-3 minutes.
Once cooked, transfer the contents of the saucepan to a blender and blend until smooth.
Use the smoked paprika to dust the tofu, being sure to coat it evenly. Then heat the coconut oil in a frying pan over a high heat and cook the tofu sticks for 2-3 minutes on each side until crispy.
Remove the excess oil from the tofu pan and add the BBQ sauce. Heat the mixture through until warm before serving.
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