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Ingredients
  • 450 g extra firm tofu
  • 1 vegan stock cube (use a “beef” flavoured variety if you can)
  • 4 tablespoon boiling water
  • 2 tablespoon light brown sugar
  • 1 tablespoon tomato puree
  • 1 clove garlic (finely minced)
  • 1 teaspoon liquid smoke
  • 2 tablespoon soy sauce
  • 1 teaspoon vegan Worcestershire sauce (I use Henderson’s Relish)
  • ½ teaspoon ground black pepper
  • ½ teaspoon fine sea salt
  • 40 g vegan butter or vegetable oil
Steps
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