Hickory Tofu with Lemony Smash Potatoes

Hickory Smoked Tofu with Lemony Smash’d Potatoes

Perfect for a chilly night. Hot sticky baked tofu baked in a smoky hickory sauce and served with a light tangy potato salad with freshly ripped continental parsley & lemon zest. Also great for the BBQ!

Hickory Smoked Tofu with Lemony Smash’d Potatoes
Recipe Type: Main
Cuisine: American
Author: Sian
Serves 4.
  • 1 x Packet Fried Tofu
  • 3 tablespoons Peanut Butter
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Molasses
  • 2 tablespoons Vegan Soy
  • 1 teaspoon Liquid Smoke
  • 2 tsp minced Garlic
  • 1.3 cup Maple Syrup
  • 2 cups Vegetable Stock
  • Tabasco to taste
  • 6 medium potatoes
  • 1 tablespoon Olive Oil
  • 1 Lemon
  • 1 tablespoon Continental Parsley, chopped
  • Salt & Pepper to taste
  1. Pre-heat oven to 160c and place tofu in baking tray.
  2. Combine all of the sauce ingredients in a pan over heat, cook until it has thickened and has a BBQ sauce consistency.
  3. Pour the sauce over the tofu and place the tofu in the oven for approx 20 minutes. Do not cover the tofu; let the tofu get baked in the sticky sauce uncovered.
  4. Potatoes:
  5. Peel and steam the potatoes and leave to cool.  When cool, tear them apart with your fingers and place in a mixing bowl.  Pour over the remaining ingredients and toss well. Add more lemon to your liking if you wish.
  6. Slice the Tofu to serve, lemony potatoes on the side and steamed broccolini.

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