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


  • calories 366
  • carbs 19
  • saturated fat 1
  • sugar 16
  • protein 25
  • fat 20
  • fibre 3
  • salt 1.74


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


  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.