THE DAY BEFORE: cut the block of tofu into 5 slices, each about ½ inch thick, then cut each slice in half again so you have 10 pieces. Place between sheets of kitchen paper on a plate and freeze. Remove from the freezer a couple of hours before you want to start cooking, in order to defrost.

Heat the oven to 400°F.

Once the tofu has defrosted, press between paper towels or a clean kitchen towel until most of the water has gone (you can do this using a heavy book). You don’t want the tofu to be so dry that it crumbles, but just to remove most of the water.

Combine the ingredients for the tofu coating ‘batter’ in a bowl.

Dip each tofu wing into the batter to fully coat and place on a non-stick baking tray, greased with a little oil if needed.

Place on the top shelf of the oven and cook for 30 minutes, turning once halfway through.

Next, put the BBQ sauce on to simmer. Combine all the ingredients and cook on medium heat on the burner, covering with a lid once it starts to bubble and spit. You want a thick sauce, so simmer for 20-30 minutes.

While the wings and BBQ sauce are cooking, make the ranch. Put all the ingredients into a food processor and blitz until smooth.

Once the wings have been cooking for 30 minutes, remove them from the oven. Carefully place each one in the BBQ sauce, coat using a spoon, then place back onto the baking tray.

Cook for a further 10 minutes, arrange on a plate with the ranch and serve!