These plant-based tofu nuggets will satisfy all your comfort food cravings. Firm tofu is transformed with an aromatic marinade of garlic and paprika, before being coated in golden panko breadcrumbs and fried. Sprinkle with sea salt and cayenne pepper for added flavour.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
800
Ingredients
500ml
vegetable oil, for frying
1
280 g pack of firm tofu
150ml
unsweetened almond milk
75g
plain flour
2tsp.
garlic granules
1tsp.
hot paprika
100g
panko breadcrumbs
Sea salt flakes, to garnish
A pinch of cayenne pepper, optional
Directions
Step 1
Heat the oil in a high-sided saucepan over a medium heat to 180°C.
Step 2
Meanwhile, cut the drained tofu into 2cm (¾in) cubes. Whisk together the almond milk, flour, garlic granules and paprika and season with salt and pepper. Spread the panko breadcrumbs over a plate. Working in batches, coat the tofu in the almond milk mixture, then toss in the bread crumbs and coat completely.
Step 3
Fry the tofu in batches in the oil until golden and crisp. This should only take around 1-2min per batch. Remove from the oil using a slotted spoon and place onto a baking tray lined with kitchen paper. Sprinkle with a little sea salt and cayenne pepper, if using, before digging in.
GH TIP
We used The Tofoo Co Naked Extra Firm tofu because it doesn’t need to be pressed but if you can’t find this one you can use another firm tofu. Prepare it by putting it onto a plate lined with a few layers of kitchen paper then place a few more layers of kitchen paper on top of the tofu, followed by another plate. Weigh the plate down with something heavy (such as books or cans), and leave the tofu to drain for 30min before continuing with step 1.
Per Serving:
Calories: 800
Fibre: 4 g
Total carbs: 69 g
Sugars: 3 g
Total fat: 46 g
Saturated fat: 4 g
Protein: 26 g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
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