A vegan dinner, loaded with peri-peri goodness.
Prepare the tofu. Wrap it in kitchen roll and press for at least 10 minutes to remove some of the water. Once this is complete, cut the tofu into rectangular wedges and repeat the pressing process.
Prepare the marinade. In a bowl combine the olive oil, bbq sauce, worcestershire sauce, tomato puree, lemon juice, minced garlic, onion powder, mustard, smoked paprika, chili, salt & pepper. Mix the ingredients well until fully combined. If the mixture is too thick you can add more puree.
In a flat dish lay out the tofu. Cover in the marinade, ensuring you turn each piece of tofu so it is covered on both sides. Cover the dish with clingfilm and put into the refrigerator. Ideally, ths tofu should marinate overnight for full flavour.
Retrieve the tofu from the fridge and uncover. Using a spoon, sprinkle over breadcrumbs on each slice of the tofu. Turn and repeat on the other side so that each wedge is full coated.
To cook, arrange the tofu on a grill and heat for 8-10 minutes either side. I like the tofu to be crispy as possible, so for the final minute or two I move the grill rack higher to finish it off.
Serve the wedges with wholemeal rice and a side of salsa. For a bit of greenery, add stir fried broccoli with garlic.