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.
Vegan Spicy Barbecue Tofu with Quinoa & Slaw
A plant-based barbecue in your kitchen! You'll sizzle crispy tofu in your homemade BBQ sauce (it’s easier to make than you think). Pair with sweetcorn quinoa and crunchy cabbage slaw.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 3 spring onion
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 160g quinoa (quinoa (100%))
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 red cabbage
- 4 tbsp maple syrup (maple syrup(100%))
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh flat-leaf parsley
- 280g sweetcorn (sweetcorn, water, salt)
- 4 tbsp tomato purée
Nutritional Information
Calories: 595
Protein: 33g
Carbs: 55g
Fat: 26g
Vegan Spicy Barbecue Tofu with Quinoa & Slaw
A plant-based barbecue in your kitchen! You'll sizzle crispy tofu in your homemade BBQ sauce (it’s easier to make than you think). Pair with sweetcorn quinoa and crunchy cabbage slaw.
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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 measuring jug, a grater or julienne peeler, a large mixing bowl, a small bowl & a large frying pan
Get the quinoa on
- Add the quinoa to the saucepan 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 parsley (save some for garnish). Trim and thinly slice the spring onions and cabbage
- Coarsely grate the carrots (or use a julienne peeler). Place all in the large mixing bowl
- Zest and halve the lime
- Add the juice from the lime, lime zest, half the maple syrup and 1 tbsp oil to the slaw bowl. Season with salt, then toss to combine
Make the barbecue sauce
- Combine the garlic paste, chipotle, tomato puree, tamari, remaining maple syrup and 150ml water in the small bowl
Get sizzlin'
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
- Heat the large frying pan with 2 tbsp oil on medium-high heat. Once 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 into bowls with the slaw and quinoa. Garnish with the remaining parsley
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