These tofu wings are a delicious, sticky, oil-free version of an American favourite. Dipped in a ranch dressing made using tahini, these are a real treat but still whole-food healthy. —Laura Hemmington
Tofu Wings & BBQ Sauce Coating
Dried Onion Granules
Tin Chopped Tomatoes, pureed
Dried Chilli Flakes
Ranch Dipping Sauce
Garlic Clove, minced
Apple Cider Vinegar
In This Recipe
THE DAY BEFORE: cut the block of tofu into 5 slices, each about 1 cm thick, then cut each slice in half again so you have 10 pieces. Place between sheets of kitchen paper on a plate and freeze. Remove from the freezer a couple of hours before you want to start cooking, in order to defrost.
Heat the oven to 200°C / 400°F / Gas Mark 6.
Once the tofu has defrosted, press between sheets of kitchen paper until most of the water has gone (you can do this using a heavy book). You don't the tofu to be so dry that it crumbles, but just to remove most of the water.
Combine the ingredients for the tofu coating 'batter' in a bowl.
Dip each tofu wing into the batter to fully coat and place on a non-stick baking tray, greased with a little oil if needed.
Place on the top shelf of the oven and cook for 30 minutes, turning once half way through.
Next, put the BBQ sauce on to simmer. Combine all the ingredients and cook on a medium heat on the hob, covering with a lid once it starts to bubble and spit. You want a thick sauce, so simmer for 20-30 minutes.
While the wings and BBQ sauce is cooking, make the ranch. Put all the ingredients into a food processor and blitz until smooth.
Once the wings have been cooking for 30 minutes, remove from the oven. Carefully place each one in the BBQ sauce, coat using a spoon, then place back onto the baking tray.
Cook for a further 10 minutes, arrange on a plate with the ranch and serve!
Freezing the tofu isn't essential, but it lads to a chewier texture. If you're not freezing it, drain and press for a little longer, ensuring as much water is squeezed out as possible.