Vegan recipe

Picnic Platter with BBQ Tofu Sandwiches

Serves 2

The ultimate Picnic Platter with BBQ Tofu Sandwiches!
This picnic platter has a selection of crusty BBQ Tofu sandwiches and a bowlful of smashed potatoes with a whipped tofu dip – perfect for dunking!

Quick and Tasty Smoky BBQ Tofu Find out more


For the sandwiches:
1 large fresh crunchy roll/baguette
1 pack of Cauldron’s Quick & Tasty Smoky BBQ Tofu
3 tbsp vegan mayo
Handful spinach
1 roasted red pepper, sliced

Home made Chimichurri:
15g parsley
1 tbsp dried oregano
1 tsp chilli flakes
1 tsp rice wine vinegar
100ml EVOO
1 small garlic clove minced/ 1/2 tsp garlic powder

200g New Jersey potatoes, pinch of salt & drizzle of olive oil

For the whipped tofu:
1/2 pack of Cauldron’s Authentic Tofu
1 tsp Dijon mustard
1 tbsp dried dill
1 tbsp extra virgin olive oil
100ml water
1/2 tsp garlic powder
Salt & pepper to taste


  1. To make the sandwich, simply slice the Cauldron Smoky BBQ into four thin slices, then fry on a medium – high heat on a griddle pan
    Assemble the sandwich and top with the homemade chimichurri
  2. To make the smashed potatoes:
    Parboil the potatoes in salted water for 15 minutes, then place on an oiled baking sheet, add a pinch of salt, and bake at 200°C fan for 25 minutes
  3. Meanwhile, make the homemade chimichurri by mixing all of the ingredients together
  4. Follow the same process to make the whipped tofu dip, simply add all of the ingredients to a food processor and plate up
  5. Once the potatoes have roasted, smash them with the bottom of a glass, pop them back in the oven for 10 minutes before serving on the whipped tofu & top with the chimichurri