Over the past few weeks, we've been seeing the first glimpses of summer, I've even ventured out the house in a t-shirt. Admittedly it was only down the road to our local supermarket, yet never the less I feel the beginning of summer is right around the corner. This weeks blog post is a recipe that we think is perfect for sunnier days. It's light and fresh without lacking on flavour, it's a great mixture of sweet and savoury. For now, we're still having it for dinner at the table but I can totally see ourselves in the coming weeks boxing this up and walking down to the park to enjoy as a lunch in the sun!



Once summer is in motion and it's true t-shirt weather, I no longer desire the heavy meals I was cooking before. Instead, I look for more vibrant and zingy suppers. This recipe is a great option because much like a leafy salad it's refreshing and light yet unlike a salad it doesn't seem insubstantial to eat. This is because the salad elements like the leafy greens and the radishes help it to keep the dish fresh and bright whilst the potato, rice and tofu really satisfy your appetite. This would also be a really good option to cook and keep for lunches. If you replaced the rice with either a bit more of all the cold elements or perhaps cauliflower rice you could eat it all cool, it would be just as delicious and the tofu would stay just as firm



For this recipe we have used a griddle pan on the hob at home, we do this because we love the taste and look you get from the pan. Alternatively, the BBQ tofu could be cooked a couple of different ways either using a regular non-stick pan or even on a BBQ. This would make a great recipe for a BBQ in the park. You could have it as we've previously suggested with the lunches by preparing the potatoes and all the cool elements before and then simply cook the tofu on the BBQ right there and then.



The sweet stickiness of the BBQ tofu really works well with the earthy savoury flavours from the rice and sweet potato. I love mixing contrasting flavours, this is one of the reasons I think the mango and avocado salsa works so well. We also added the sauerkraut and the lime to give the recipe some extra zing. This dish really is a mix of flavours that have roots all over the world which all come together harmoniously.



This really is a great meal for those warm summer nights, and it would go great with a bottle of lager. We love to make bowls like this because they are simple, it's only the tofu that really needs attention whilst cooking. The sweet potato pops in the oven and the rice is easy too. Everything else can be prepared before, perhaps on a prep day at the beginning of the week, just to make life even easier, simply keep it all sealed up in Tupperware in the fridge.



author: lovely jubley



      COOKING TIME:  40 minutes  /  SERVING SIZE: 2 





  • 1 280g firm pressed tofu, sliced into slabs (1 packet of Tofoo. Co)

  • 2 tbsp rapeseed oil

  • 4 tbsp water

  • 4 tsp maple syrup

  • 2 tsp white wine vinegar

  • 1/2 tsp liquid smoke

  • 1 tbsp tomato puree

  • 1 tsp paprika pinch of salt & pepper

  • bbq sauce

Sweet Potato:

  • 1/2 a medium sweet potato, cut into rounds

  • drizzle of oil

  • sprinkle of paprika

  • pinch of salt & pepper

Mango & Avocado Salsa:

  • 1/2 a mango, cut into small cubes

  • 1 avocado, cut into small cubes

  • 1/4 a red onion, diced

  • small handful coriander, roughly chopped

  • squeeze of lime juice

  • pinch of salt & pepper


  • rice

  • salad greens

  • pink slaw or sauerkraut

  • radish

  • lime



  1. Preheat the oven to 200 degrees.

  2. Make the tofu marinade by adding to a shallow mixing bowl the rapeseed oil, water, maple syrup, white wine vinegar, liquid smoke, tomato puree, paprika, salt & pepper (leave the BBQ sauce to one side). Stir it all together then add in your tofu pieces and stir so that the marinade covers the tofu. Set the bowl to one side.

  3. Place the sweet potato rounds on a baking tray and drizzle over the oil and sprinkle some paprika, salt & pepper. Then place into the oven and cook for 20 minutes.

  4. Whilst your tofu is marinading and the sweet potato is cooking, make the mango & avocado salsa. In a bowl add the mango, avocado, red onion, coriander, lime juice, salt & pepper, then set to one side.

  5. Now put your rice on to cook. Whilst the rice is cooking you can cook the tofu. Heat a griddle pan on a medium heat. You can use a normal frying pan if you don’t have a griddle. Place the slabs of tofu down onto the pan then squeeze a small dollop of BBQ sauce onto each one and spread it out to glaze the surface. Cook for 5 minutes then flip. Now glaze the top side with some more BBQ sauce and cook for a further 5 minutes. Flip once more and cook for a few more minutes.

  6. All your elements should now be cooked. Plate up your tofu, sweet potato and salsa with the rice, salad greens, pink slaw, radish and lime wedges.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.



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Photograph of Freya and Charlie, the blog authors.


We’re here to share our experiences of how simple, yet exciting it can be to lead a vegan life. Featuring everything from delicious recipes + restaurant reviews to fab vegan products + supermarket food finds.

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