BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn. Not liking jackfruit? Or having trouble where to find it? How about using tofu instead!
Ingredients
The pulled tofu
1-2 tbsp salted vegan butter
1 block extra firm tofu, pressed & grated
250g sliced mushrooms
3 tbsp tamari
4 tbsp ketchup
3 tbsp maple syrup
1 tsp dijon
1 tsp apple cider vinegar
1 tsp liquid smoke (optional)
1 tsp garlic powder
1/2 tsp chili powder
a pinch salt + pepper
In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper.
In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat.
The corn:
320g peaches & cream corn, frozen
2 tbsp salted vegan butter
30g chimichurri
salt, to taste
In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri.
The potato wedges:
4-6 medium potatoes, sliced into wedges
2 tbsp extra virgin olive oil
a pinch of salt + pepper
Preheat oven to 400. Toss potato wedges in oil, salt and pepper.
Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy.
Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!
Serves 4
