Main Ingredients

Suitable for Vegetarians

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

Previous Recipe
Next Recipe

Hawaiian Tofoo Naans

Serves 2 • Prep 70 min • Cooking

Hawaiian Tofoo Naans
Main Ingredients

Suitable for Vegetarians

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

Method

Underline

1. Slice the Tofoo.

2. To marinate, mix together the maple syrup, soy sauce and rice vinegar and add the Tofoo slices. Leave for at least 1 hour.

3. Preheat the oven to 200°C. Bake the Tofoo on a lined baking tray for 30 mins, flipping half way through, until slightly crisp.

4. 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.

5. Heat the olive oil in a frying pan and cook the onion until soft.

6. 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.