The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Barbecue tofu with wedges & slaw
Enjoy that barbecue vibe without the faff. Smoked tofu is seared with peppers, smoked paprika and garlic then covered in a sauce perked up with sun-dried tomato paste and cinnamon. Add crispy wedges and a simple spiced slaw for a summery feast that’s ready in no time.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 tsp smoked paprika
- 1 red cabbage
- ½ tsp ground cinnamon
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 pepper
- 3 garlic clove
- 400g baby potatoes
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 408
Protein: 26g
Carbs: 52g
Fat: 10g
Ingredients
- 800g baby potatoes
- 1 red cabbage
- 1 handful of fresh coriander
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- ½ tsp ground cinnamon
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 pepper
- 5 garlic clove
- 1 tbsp smoked paprika
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g passata (tomatoes, salt, citric acid)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 402
Protein: 25g
Carbs: 51g
Fat: 10g
Barbecue tofu with wedges & slaw
Enjoy that barbecue vibe without the faff. Smoked tofu is seared with peppers, smoked paprika and garlic then covered in a sauce perked up with sun-dried tomato paste and cinnamon. Add crispy wedges and a simple spiced slaw for a summery feast that’s ready in no time.
Cook time:
35 mins
Cuisine:
American
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x mixing bowl
- 1x large frying pan
Get the wedges in the oven
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC. Cut the potatoes into wedges.
- Put the wedges on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Mix the slaw
- Meanwhile, core and trim the cabbage, then thinly slice. Finely chop half the coriander.
- In a bowl, combine the cabbage and chopped coriander with the vinegar and half the cinnamon. Lightly season, mix well and set aside.
Sizzle the tofu
- Drain the smoked tofu, pat dry with kitchen roll and cut into 1cm cubes. Deseed and thinly slice the peppers, and peel and crush the garlic.
- Put a large non-stick frying pan over a medium-high heat. Tip in the tofu and peppers, spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden all over.
Spice your sauce
- Stir the garlic and smoked paprika into the pan and cook for 2 mins.
- Add the tomato paste, passata, tamari and remaining cinnamon. Pour in 150ml water (250ml for 4 portions) and simmer for 5-8 mins, until the sauce thickens and loosely coats the tofu.
Plate up
- Serve the barbecue tofu with the wedges and slaw, then scatter over the remaining coriander.