Apricot BBQ Tofu

Servings: Makes: 12 pieces

Nutritional Information:

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.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased