• Smoked
  • Dinner
  • Recommended

Smoked Tofoo Ribs in a Sticky BBQ Sauce

  • Serves: 2 people
  • Prep: 25 mins
  • Cooking: 60 mins
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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

  1. Preheat oven to 190°c. 
  2. Cut the Smoked Tofoo block into four slabs lengthways and poach these in the cooking liquid for 20 mins.  
  3. 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.  
  4. 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.  
  5. 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 oilplace on a sheet of kitchen paper and set aside.  
  6. In a mixing bowl add the salad leaves, olive oil, lemon juice and black sesame and gently dress the leaves.  
  7. 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.