Vegan BBQ teriyaki tofu

Serve this easy vegan teriyaki dish at a summer barbecue. Allow the tofu to soak up the delicious flavours of the marinade before placing on the coals

  • Prep:10 mins
    Cook:15 mins
    plus chilling time
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 366
  • fat 20g
  • saturates 1g
  • carbs 19g
  • sugars 16g
  • fibre 3g
  • protein 25g
  • salt 1.74g


  • 4 tbsp low-salt soy sauce
  • 2 tbsp soft brown sugar
  • pinch ground ginger
  • 2 tbsp mirin
  • 3 tsp sesame oil
  • 1 block very firm tofu (see tip below) cut into thick slices
  • ½ tbsp rapeseed oil
  • 2 courgettes, sliced horizontally into strips
  • 200g Tenderstem broccoli
  • black and white sesame seeds, to serve


Perfect tofu

Firm tofu should be sliceable – silken firm is not firm enough. You can squeeze out the moisture by putting it in a dish and resting a plate or small board on top of it for a couple of hours.


  1. Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least an hour.

  2. Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 minutes or until they are tender and then set aside and keep warm.

  3. Barbecue the tofu slices on both sides over the coals for 5 minutes (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.

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