Ingredients
- For the tofu:
- 1 block (250-300g) firm tofu
- 2 tbsp chickpea flour + 3 tbsp water
- 2 tsp dried oregano
- 1 tsp dried onion granules
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- For the BBQ sauce:
- 1 tin of tomatoes (400 g) pureed
- 2 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon good soy sauce
- Juice of half an orange
- 3 cloves of garlic, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon dried chilli flakes (or cayenne pepper)
- Black pepper
- For the ranch:
- 2 tablespoons tahini
- 4 tablespoons water
- A handful of fresh dill leaves (about 10g)
- 1 clove of garlic, chopped
- ½ teaspoon lemon Dijon mustard
- ½ teaspoon vinegar (cider, R otwein)
- 1 tsp dried marjoram or oregano
- pinch of cayenne pepper
< li>1 teaspoon lemon juice
Preparation
- 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.
