These tofu nuggets are a vegan twist on a traditional favorite and beat the fast food variety any day. If you don’t want to deep fry them, you can also fry them in a skillet until golden brown. The curry ketchup is a unique dipping sauce that packs a punch and perfectly complements the dish. It also goes great with your morning tofu scramble eggs!

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Crispy Tofu Nuggets [Vegan]

Serves

2

Ingredients

For the Tofu Nuggets:

  • 1/2 cup all-purpose flour
  • 1 teaspoon raw cane sugar
  • 1 teaspoon sea salt
  • 2 3/4 cups unsweetened cornflakes
  • 1 14-ounce block tofu
  • 2 cups vegetable oil

For the Curry Ketchup:

  • Juice from 1/2 lemon
  • 2/3 cup tomato paste
  • 2 tablespoons agave syrup
  • 1 teaspoon curry powder
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper
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Preparation

To Make the Tofu Nuggets:

  1. Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons water until the batter is smooth. Finely crumble the cornflakes.
  2. Cut the tofu into slices that are just under 1/2-inch, and then use a knife to shape the tofu into nuggets. Dip the nuggets in the batter and then coat them with the cornflakes.
  3. Heat the vegetable oil in a deep fryer or a small saucepan. You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.
  4. Fry the nuggets for approximately 3 minutes. Transfer to a plate lined with paper towels to absorb any excess oil.

To Make the Curry Ketchup:

  1. Mix all of the ingredients with 3 tablespoons water. Serve with the nuggets.

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Nutritional Information

Total Calories: 5212 | Total Carbs: 175 g | Total Fat: 492 g | Total Protein: 50 g | Total Sodium: 568 g | Total Sugar: 46 g Per Serving: 2606 | Carbs: 88 g | Fat: 246 g | Protein: 25 g | Sodium: 284 g | Sugar: 23 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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