BBQ and ranch tofu wings


  1. For the tofu:
  2. 1 block (250-300g) firm tofu
  3. 2 tbsp chickpea flour + 3 tbsp water
  4. 2 tsp dried oregano
  5. 1 tsp dried onion granules
  6. 1 tsp smoked paprika
  7. ½ tsp cayenne pepper
  8. For the BBQ sauce:
  9. 1 tin of tomatoes (400 g) pureed
  10. 2 tbsp tomato puree
  11. 2 tbsp balsamic vinegar
  12. 2 tablespoons maple syrup
  13. 1 tablespoon good soy sauce
  14. Juice of half an orange
  15. 3 cloves of garlic, chopped
  16. 1 tablespoon smoked paprika
  17. 1 tablespoon dried oregano
  18. 1 teaspoon dried chilli flakes (or cayenne pepper)
  19. Black pepper
  20. For the ranch:
  21. 2 tablespoons tahini
  22. 4 tablespoons water
  23. A handful of fresh dill leaves (about 10g)
  24. 1 clove of garlic, chopped
  25. < li>1 teaspoon lemon juice

  26. ½ teaspoon lemon Dijon mustard
  27. ½ teaspoon vinegar (cider, R otwein)
  28. 1 tsp dried marjoram or oregano
  29. pinch of cayenne pepper


  • Preheat the oven to 200°C / 400°F / gas mark 6.
  • Once the tofu has defrosted, press in between paper towels until the water is almost gone (this works with a heavy book). You won’t make the tofu so dry that it crumbles just to remove most of the water.
  • In a bowl, mix the ingredients for the “batter” tofu coating.
  • Dip each tofu wing in batter and place on a non-stick baking sheet, greased with a little oil if necessary.
  • Place on the top rack of the oven and bake for 30 minutes, turning halfway through by boiling.
  • Then bring the BBQ sauce to a simmer. Mix all the ingredients together and cook on the stove over medium-high heat, covering with a lid once it starts bubbling and spluttering. You want a thick sauce, so simmer for 20-30 minutes.
  • While the wings and barbecue sauce are cooking, prepare the ranch. Place all ingredients in a food processor and process until smooth.
  • After the wings have cooked for 30 minutes, remove them from the oven. Carefully add each to the BBQ sauce, brush with a spoon and then place back on the baking sheet.
  • Cook for another 10 minutes, arrange on a plate with the ranch and serve!

NOTES:  Freezing the tofu is not essential, but will provide a chewy texture. If you don’t freeze it, drain and squeeze a little longer, being careful to squeeze out as much water as possible.

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