Sticky BBQ Tofu


  • 1 block extra firm tofu: frozen, defrosted, majority water squeezed
  • 1 tbsp groundnut (or other flavourless) oil
  • 2 tbsp dark soy sauce
  • 3 tbsp BBQ sauce (any brand but many contain honey, we used tesco’s own which does not)
  • 3 tbsp maple syrup, agave, coconut nectar or other sweetener
  • 3 tbsp ketchup 
  • 1 tbsp hot sauce (or to taste depending on the hot sauce, we used Econa “Hot Pepper” sauce)
  • Splash of white wine vinegar 


  • Slice tofu into desired shape, spread out in a baking dish with soy sauce and oil.  Bake for 30 minutes at 180 degrees, flipping half way
  • Mix together all the other ingredients and pour over.  Bake for another 30 minutes, flipping/basting once or twice
  • The sauce will congeal into stickiness on cooling

Pictured with a store cupboard salad of rice, peas, sweetcorn, spring onion and sliced chilli, a splash of soy to season and stop it sticking.  Sliced avocado.  So good.


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