Vegan recipe

Smoked Tofu Brisket with Creamed Corn

Serves 4

Cauldron Smoky BBQ Tofu coated in a layer of seasoning and grilled to perfection to create this plant-based “brisket”.
Perfect for the centre of your outdoor table, with a bowlful of creamed corn and fresh salad – prepare yourself for the ‘mmmm’, ‘tasty’, ‘wow’ noises.

Quick and Tasty Smoky BBQ Tofu Find out more


1 x block Smoky BBQ Tofu
½ tbsp Sea Salt
½ tsp Ground Coriander Seeds
½ tsp Paprika
½ tsp Mustard Powder
½ tsp Chilli Flakes
½ tsp Onion Powder
½ tsp Ground Cumin
½ tsp Garlic powder
½ tsp Dried Oregano
½ tsp Dried Thyme
½ tsp Black Peppercorns
½ tsp Dried Marjoram

For the Creamed Corn
280g frozen sweetcorn, thawed
125ml vegan cream
1 tsp salt
1 tbsp granulated sugar
¼ tsp black pepper
1 tbsp plant butter
125ml plant milk
1 tbsp all-purpose flour
Freshly grated vegan Parmesan-style cheese


  1. Combine dry rub ingredients and coat tofu block, grill on all sides
  2. In a heavy saucepan, combine the corn, plant cream, salt, sugar, pepper, and butter
  3. Whisk together the plant milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture thickens and corn is cooked through
  4. Remove from heat and grate vegan cheese until melted
  5. Make a bed of creamed corn, slice tofu brisket on top, and serve with American biscuits or savoury scones