for 4 people

BBQ sauce

4 tbsp	ketchup
2 tbsp	red wine vinegar
1 tbsp	soy sauce
1 tbsp	coarse cane sugar
½ tsp	smoked paprika

Peppers and tofu

1 tbsp	olive oil
2	red peppers, cut into strips
400 g	smoked tofu, cut into slices approx. 2 cm thick
½ tsp	salt

Hot dogs

4	bread rolls (e.g. hot dog rolls or sandwich rolls)
140 g	vegan cream cheese substitute
50 g	silverskin onions, cut in half
4 sprig	flat-leaf parsley, leaves torn off

How it's done

BBQ sauce

Place the ketchup in a small pan along with all the other ingredients up to and including the paprika, bring to the boil. Turn down the heat, reduce for approx. 2 mins. Remove the pan from the heat, allow the BBQ sauce to cool slightly.

Peppers and tofu

Heat the oil in a frying pan. Add the peppers, stir fry for approx. 5 mins. Add the tofu, salting, stir fry for approx. 5 mins.

Hot dogs

Cut open the bread rolls lengthwise, spread the vegan cream cheese inside. Fill the rolls with the tofu and peppers, drizzle with the BBQ sauce, top with the silverskin onions and parsley.

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