Ingredients
1 pack Smoked Tofoo
200g mixed leaves
1/2 leek, cut into thin strips
Splash of olive oil
2 tbsp lemon juice
1 tsp black sesame
Vegetable oil for frying
For the cooking liquid
Saucepan of salted boiling water
1 carrot, roughly chopped
1/2 onion, roughly chopped
Small bunch of coriander
Thumb sized piece of ginger, peeled and chopped
100ml white wine vinegar
50g soft brown sugar
For the BBQ sauce
400ml tomato passata
1 onion, finely diced
3 garlic cloves, crushed and chopped
85g soft brown sugar
4 tbsp malt vinegar
4 dates, stoned and chopped
1 tbsp tomato purée
1 tbsp dark soy sauce
80ml olive oil
Get started
- Preheat oven to 190°c.
- Cut the Smoked Tofoo block into four slabs lengthways and poach these in the cooking liquid for 20 mins.
- In a small saucepan on a medium heat soften the onion and garlic for 4-5 mins, add the rest of the BBQ sauce ingredients and season well. Bring to the boil and simmer for 30 mins. Allow the sauce to cool slightly before blitzing to a smooth consistency.
- Remove the smoked Tofoo slabs from the poaching liquid and dry slightly, place all four Tofoo slabs on a baking paper lined baking tray (leaving a gap between each) and liberally spoon over the BBQ sauce, covering the sides of each piece. Bake on the top shelf of the oven for 30 mins.
- In a medium frying pan heat the oil to 90°c to fry the leeks, if the oil is hot enough the leek will sizzle when placed in. Fry the leeks for 1-2 mins until crispy and golden. With a slotted spoon remove from the oil, place on a sheet of kitchen paper and set aside.
- In a mixing bowl add the salad leaves, olive oil, lemon juice and black sesame and gently dress the leaves.
- On a serving plate pile up the salad leaves and top with the crispy leeks. Transfer the Tofoo BBQ ribs to the serving plate and enjoy.
