Vegan BBQ teriyaki tofu | Dinner

Serve this easy vegan teriyaki dish at a summer barbecue. Allow the tofu to soak

up the delicious flavours of the marinade before placing on the coals.

• 4 tbsp low-salt soy sauce

• 2 tbsp soft brown sugar

• pinch ground ginger

• 2 tbsp mirin

• 3 tsp sesame oil

• 1 block very firm tofu, cut into thick slices

• ½ tbsp rapeseed oil

• 2 courgettes, sliced horizontally into strips

• 200g Tenderstem broccoli

• black and white sesame seeds, to serve

1 Mix the soy sauce, soft brown sugar, ginger and mirin

with 1 tsp sesame oil and brush it all over the slices of

tofu. Put them in a large, shallow dish and pour over any

leftover marinade. Chill for at least an hour.

2 Heat the barbecue until the coals are glowing white, or

heat a griddle pan. Mix the remaining sesame oil with

the rapeseed oil and brush the courgette slices and

broccoli. Barbecue (or griddle) them over the coals for

7–10 mins or until they are tender and then set aside

and keep warm.

3 Barbecue the tofu slices on both sides over the coals for

5 mins (or use the griddle) until they turn brown and go

crisp at the edges. Serve the tofu on a bed of the veg

with the remaining marinade and scatter over the black

and white sesame seeds.

Nutrition per serving

Kcals 366 • fat 20g • saturates 1g • carbs 19g • sugars 16g • fibre 3g • protein 25g • salt 1.74g

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