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Ingredients
- 225g Smoked Tofoo
- 2 Naan Breads
- 1 tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tbsp Fresh Parsley (Chopped)
- 1 Small Can Pineapple Chunks (Drained)
For the BBQ Sauce
- ½ Cup Water
- ¼ Cup Hoisin Sauce
- 2 tbsp Tomato Paste
- 2 tbsp Rice Vinegar
- 1 tbsp Soy Sauce
- 2 Garlic Cloves (Crushed)
For the Smoky Baked Tofoo
- 1 tbsp Maple Syrup
- 3 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
Get started
- Slice the Tofoo.
- To marinate, mix together the maple syrup, soy sauce and rice vinegar and add the Tofoo slices. Leave for at least 1 hour.
- Preheat the oven to 200°C. Bake the Tofoo on a lined baking tray for 30 mins, flipping half way through, until slightly crisp.
- To make the BBQ sauce, mix all the ingredients together in a medium pan until smooth. Bring to a simmer. Simmer for around 15 mins until thickened.
- Heat the olive oil in a frying pan and cook the onion until soft.
- Bake the Naan breads for 3-4 mins until warm. Spread the BBQ sauce over and top with the pineapple, Tofoo, onion and scatter over the parsley. Slice and serve.
