Texas-Style Tofu With Slaw And BBQ Sauce

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice your cucumber finely

Add the sliced cucumber to a small bowl with your cider vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Mix everything together and set aside – this is your quick-pickled cucumber

Remove 2 tbsp [3 tbsp] [4 tbsp] butter from the fridge to warm up for later

Drain your tofu and pat it dry with kitchen paper

Slice the drained tofu lengthways into 2 flat pieces per person, then score in a criss-cross pattern, taking care not to cut all the way through

Add your soy sauce to a plate then dip the tofu slices into the soy sauce and add them to a baking paper-lined baking tray, pouring any remaining soy sauce over the top

Top the tofu slices with the smoked sea salt flakes and 4 [6] [8] generous grinds of black pepper, then put the tray in the oven for an initial 7-8 min

Meanwhile, chop your orange[s] in half

Peel and grate your garlic

Heat a small pot over a medium heat and add the juice of the orange[s] with 25ml [35ml] [45ml] cold water, your tomato ketchup, Henderson's Relish, ground smoked paprika, half the grated garlic (save the rest for later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 3-4 min or until the sauce has thickened to a syrup-like consistency, then remove it from the heat and set aside – this is your BBQ sauce

After an initial 7-8 min, remove the tofu from the oven and add a spoonful of the BBQ sauce to each slice (you'll use the rest later!)

Return the tray to the oven for a further 10-12 min or until warmed through and sticky – this is your Texas-style dalmatian tofu

While the tofu is cooking, combine the remaining grated garlic with the warmed butter and a small pinch of salt and pepper in a small bowl – this is your garlic butter

Slice your ciabatta[s] in half, then spread the garlic butter over the ciabatta halves (reserve the bowl)

Once the tofu is almost done, add the garlic ciabattas to a separate baking paper-lined baking tray and put the tray in the oven for 5-7 min or until crusty – this is your Texas-style toast

Meanwhile, add your shredded red cabbage to the reserved bowl with your mayo and 1 tsp [1 1/2 tsp] [2 tsp] of the pickling liquid from the quick-pickled cucumber

Season with a small pinch of salt and pepper and mix everything together – this is your slaw