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, Sweetcorn Quinoa & Slaw
Glaze crispy tofu in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded quinoa and crunchy cabbage slaw. Hello, BBQ heaven.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander (use half)
- 2 tbsp maple syrup
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 carrot (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 sweetheart cabbage (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp tomato purée
- 80g quinoa (use half) (quinoa (100%))
- 1 spring onion (use half)
Nutritional Information
Calories: 718
Protein: 35g
Carbs: 75g
Fat: 30g
Ingredients
- 1 unwaxed lime
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 spring onion
- 1 carrot
- 2 tbsp maple syrup
- 1 handful of fresh coriander
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g quinoa (quinoa (100%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 sweetheart cabbage
- 4 tbsp tomato purée
Nutritional Information
Calories: 650
Protein: 34g
Carbs: 60g
Fat: 30g
Barbecue Tofu, Sweetcorn Quinoa & Slaw
Glaze crispy tofu in a sticky homemade barbecue sauce (yep, it’s easier to make than you think). Pair with sweetcorn-studded quinoa and crunchy cabbage slaw. Hello, BBQ heaven.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large mixing bowl, a small bowl & a large frying pan
Get the quinoa on
- Add the quinoa and boil for 13-14 mins, until cooked, then drain
- Once cooked, return to the pan and set aside
Make the slaw
- Meanwhile, roughly chop the coriander (save some for garnish). Trim and thinly slice the spring onion and cabbage
- Coarsely grate the carrot (or use a julienne peeler). Place all in the large mixing bowl
- Zest and halve the lime
- Add the lime juice, zest, half the maple syrup and 1 tbsp oil to the bowl. Season with salt, then toss to combine
Make the barbecue sauce
- In a small bowl, combine the garlic paste, chipotle, tomato puree, tamari, remaining maple syrup and 100ml cold water (50ml for 1 person)
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
Get sizzlin'
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once the pan is hot, add the tofu and season with salt
- Cook for 8-10 mins, turning occasionally, until golden. Pour the barbecue sauce into the pan
- Cook for a further 2-3 mins, until the sauce thickens and coats the tofu
Last bits & plate up
- Drain the sweetcorn and stir it through the cooked quinoa
- Serve the barbecue tofu in bowls with the slaw and quinoa
- Garnish with the remaining coriander
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