Serves 4

This is a really quick and simple dish, BBQ beans are a popular side dish in America, but by adding the smoked tofu it transforms this into a hearty meal packed with protein from the beans and tofu.


  • 2 tbsp rice flour
  • 1 225g block smoked tofu, cubed into 15mm pieces
  • 2 tbsp vegetable oilSmoky BBQ Bean and Tofu Stew 1
  • 2 onions, sliced
  • 2 cloves garlic, pureed
  • 1 red pepper, sliced
  • 2 tbsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp dried chilli flakes
  • 2 tbsp tomato puree
  • 2 tbsp vegan Worcester sauce
  • 1 tbsp liquid smoke
  • 2 tbsp maple syrup
  • 1 tbsp soft brown sugar
  • 1 400g tin chopped tomatoes
  • 240ml (1 cup) vegetable stock
  • 1 400g tin cannellini beans, drained
  • 1 400g tin kidney beans, drained



  1. Firstly, pre-heat the oven to 200C/400F/Gas 6, then use the rice flour to coat the tofu cubes, once coated place onto an oven tray and drizzle with 1 tbsp of the vegetable oil, and leave to bake for 20-25 minutes until tofu starts to go golden brown.
  2. Next heat the remaining tablespoon of oil in a large saucepan over a medium heat, add the onions, garlic and red pepper and fry for 2-3 minutes, then add the paprika, cumin and chilli flakes and cook for a further 2-3 minutes.
  3. Next add the Worcester sauce, liquid smoke, maple syrup, sugar, chopped tomatoes, vegetable stock, tomato puree, cannellini beans and kidney beans. Allow to simmer for 10 minutes
  4. Remove the tofu from the oven, then add the tofu and allow to simmer for a further 5-10 minutes until thickened.

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