Ingredients

• Ingredients For the tofu: 1 block (250-300g) firm tofu 2 tbsp gram flour + 3 tbsp water 2 tsp dried oregano 1 tsp dried onion granules 1 tsp smoked paprika ½ tsp cayenne pepper For the BBQ sauce: 1 tin tomatoes (400g), puréed 2 tbsp tomato purée 2 tbsp balsamic vinegar 2 tbsp maple syrup 1 tbsp good soy sauce Juice of ½ an orange 3 garlic cloves, minced 1 tbsp smoked paprika 1 tbsp dried oregano 1 tsp dried chilli flakes (or cayenne pepper) Black pepper For the ranch: 2 tbsp tahini 4 tbsp water Handful of fresh dill leaves (about 10g) 1 garlic clove, minced 1 tsp lemon juice ½ tsp dijon mustard ½ tsp vinegar (apple cider, red wine) 1 tsp dried marjoram or oregano Pinch cayenne pepper

Preparation

• Preparation 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. Method 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 want 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 are 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! NOTES: Freezing the tofu isn’t essential, but it leads 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. Love this recipe? Sign up to Veganuary for recipes, our celebrity cookbook, meal plans, nutritional advice and more – all for free!