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Tenders & Kansas City BBQ Sauce

V
V*
DF
GF
Serves
2-3
Cook Time
45 minutes

There is nothing. And I mean nothing - I crave more than chicken tenders. BUT they’re not really conducive to a low or no meat diet. Don’t skip the tofu simmering step, it changes the texture from something spongy to something more meaty and imparts flavour throughout. The Kansas City BBQ sauce here is, of course, more effort than shop bought but it’s also worthwhile.

There is nothing. And I mean nothing - I crave more than chicken tenders. BUT they’re not really conducive to a low or no meat diet. Don’t skip the tofu simmering step, it changes the texture from something spongy to something more meaty and imparts flavour throughout. The Kansas City BBQ sauce here is, of course, more effort than shop bought but it’s also worthwhile.

IngredientsMethod

Ingredients

For the tofu
  1. Extra firm tofu |1 × 450g block| cut into 9 strips each
  2. Water |1 litre|
  3. Vegetable bouillon powder |2 tbsp|
  4. Light soy sauce |2 tbsp|
  5. Salt |1 tsp|
  6. Bay leaves |2|
  7. Peppercorns |6|
For the coating
  1. Plain flour |65g|
  2. Cornflour |35g|
  3. Garlic powder |1 tsp|
  4. Onion powder |1 tsp|
  5. Smoked paprika |1 tsp|
  6. White pepper |½ tsp|
  7. Black pepper |½ tsp|
  8. Fine salt |1 tsp|
  9. Dried mixed herbs |½ tsp|
  10. MSG |½ tsp|
  11. Plant based milk |100ml|
  12. Vegan mayo |2 tbsp| or 2 eggs, whisked
  13. Neutral oil | | for deep frying
For the BBQ sauce
  1. Butter or oil |1 tbsp|
  2. Onion |1| roughly chopped
  3. Garlic cloves |2| bashed
  4. Tomato ketchup |250g|
  5. Light brown sugar |40g|
  6. Molasses |2 tbsp|
  7. Apple cider vinegar |3 tbsp|
  8. Vegetarian Worcestershire sauce |1 tbsp| optional
  9. Yellow mustard |1 tsp|
  10. Smoked paprika |1 tsp|
  11. Cayenne pepper |½ tsp|
  12. Black pepper |½ tsp|
  13. Fine salt |½ tsp|
  14. Water |100ml|

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Boil the tofu
  1. Bring the water, bouillon powder, soy sauce, bay leaves and peppercorns to the boil
  2. Add the tofu and simmer gently for 12-15 minutes
  3. Remove and leave to cool slightly
Coat the tofu
  1. Combine the flours, garlic powder, onion powder, smoked paprika, white pepper, black pepper, salt, mixed herbs and MSG in a shallow bowl
  2. Whisk the eggs, or combine the milk and mayo, in a second bowl
  3. Dredge each strip in the flour, dip in the egg or milk, then dredge again, pressing and scrunching to coat really well on that last dredge
Deep fry
  1. Heat the oil to 175-180ºC
  2. Fry in batches for 3-4 minutes until golden and crispy
  3. Drain and season immediately with salt
Make the sauce
  1. Sweat the onion in the butter for 7-8 minutes until soft and taking on a little colour, then add the garlic for a further couple of minutes
  2. Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, smoked paprika, cayenne, black pepper and salt
  3. Simmer for 15-20 minutes, stirring occasionally, until thick and glossy
  4. Blend until very smooth
  5. Taste and season with salt if needed
Serve
  1. Pile the tofu tenders up alongside the sauce for dipping

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

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tenders-kansas-city-bbq-sauce