I’m sure I’m not the only Coeliac who has found it difficult to find a decent gluten free BBQ sauce. Not only do Jack Daniels make my favourite whisky but they’re now have a range of tasty, flavoursome sauces and glazes that actually contain their whisky! 2 of which are gluten free and suitable for coeliacs (smooth original and full flavour smokey)! So how could I pass up the chance to create a recipe with one of these delicious sauces?
i opted for the ‘full flavour smokey’ sauce which I used to create a marinate for these delicious tofu steaks, and it definitely lives up to its name. I obviously had to add some extra sauce to the burger bun and have it as a dip for my sweet potato fries!
These sauces are now available nationwide in Asda, Sainsbury’s, Waitrose and Tesco. They are not low FODMAP but luckily eating it didn’t trigger my IBS. I couldn’t recommend them more!
1 pack of firm tofu
2 tbsp Jack Daniels full flavour smokey BBQ sauce, plus extra to serve
1/2 tbsp garlic infused olive oil
1 1/2 tbsp cider vinegar
1 tsp tamari
A pinch of chipotle chilli flakes (or regular works fine)
2 gluten free burger buns
2 handfuls of rocket
A few slices of lactose free cheese (or dairy free alternative)
- slice the tofu in half lengthways and place on a plate
- To make the marinade, combine 2 tbsp of the BBQ sauce with the garlic oil and 1/2 tbsp of the cider vinegar
- coat both pieces tofu in the marinade, cover and place in the fridge for 2 hours
- preheat the oven to 180oc and line a baking tray with greaseproof paper
- Place the marinated tofu pieces on the tray and bake for 25 minutes
- while the tofu is baking, peel the courgette into ribbons and combine it with the tamari, chilli flakes and remaining vinegar
- cover the courgette and place it to one side until required
- when the tofu is cooked, layer the burger buns with the courgette ribbons, tofu, rocket, cheese and some more BBQ sauce
- serve the tofu burgers with your choice of side, I chose salad and sweet potato fries because what is a burger without chips!