Crispy Tofu Nuggets [Vegan]

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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!

Crispy Tofu Nuggets [Vegan]

This Recipe is :

Dairy Free High Carb Vegan Kid-Friendly No Refined Sugar Nut Free Vegan

Serves

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

Preparation

To Make the Tofu Nuggets:

Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons water until the batter is smooth. Finely crumble the cornflakes.
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.
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.
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:

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

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Tofu

AUTHOR & RECIPE DETAILS

Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit and Vegan For Fun. He has lost seventy-seven pounds since converting to a vegan diet after tragically losing his father to a heart attack at the age of nineteen. He currently resides in Berlin, Germany.