Smoked Tofoo Ribs in a Sticky BBQ Sauce

Serves 2 • Prep 25 min • Cooking 60 min

Vegans

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 

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

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

Do this stuff

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.