Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Vegan BBQ teriyaki tofu
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp low-salt soy sauce
- 2 tbsp soft brown sugar
- pinch ground ginger
- 2 tbsp mirin
- 3 tsp sesame oil
- 350g block very firm tofu(see tip below) cut into thick slices
- ½ tbsp rapeseed oil
- 2 courgettessliced horizontally into strips
- 200g Tenderstem broccoli
- black and white sesame seedsto serve
Nutrition: Per serving
- kcal201low
- fat8g
- saturates1g
- carbs18g
- sugars15g
- fibre4g
- protein12g
- salt1.41g
Method
step 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 1 hr.
step 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.
step 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 sesame seeds.
