BBQ Glazed Tofu Steaks
with Corn Cobs, Slaw & Wedges
- Soy
- Gluten
- Eggs
- Milk
- Milk
- Soy
- Sesame
- May contain traces of allergens
- Almond
- Traces of Cashew
- Gluten
- Eggs
- Fish
We’re using the American definition of BBQ for this recipe, referring to the rich and smokey sauce that covers the tofu as it bakes. Add some golden wedges, baked corn cobs and crisp slaw for a tried and true taste of the USA!
Ingredients
3 unit
potatoes
1 unit
corn
(May be present: Milk, Soy, Sesame)
1 block
firm tofu
(Contains: Soy; )
1 sachet
All-American Spice Blend
1 tub
BBQ sauce
(May be present: Milk, Soy, Sesame, Almond, Cashew, Gluten, Eggs, Fish)
1 bunch
spring onion
½ unit
lemon
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten; )
10 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Cut the corn cob in half. Place the wedges and corn cobs on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top rack of the oven until tender, 20-25 minutes.
While the wedges and corn are cooking, slice each block of the firm tofu crossways to get 4 even steaks (you should get 2 steaks per person). Place the All-American spice blend and plain flour on a plate and mix well. Gently press the tofu into the spiced flour to coat. Transfer to a plate.
When the wedges have 15 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper.
Using the back of a spoon, spread the BBQ sauce over both sides of the tofu. Bake until the tofu is dark and sticky, 5-10 minutes.
While the tofu is baking, thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. Place the spring onion, slaw mix and 1/2 the garlic aioli in a bowl. Add a squeeze of lemon juice and toss to combine. Season to taste with salt and pepper.
Spread the butter (if using) over the corn cobs and season with salt and pepper. Divide the tofu, wedges, corn cobs and slaw between plates. Serve with the lemon wedges and the remaining garlic aioli.
