Crispy Tofu Nuggets [Vegan]
Cornflake-crusted tofu nuggets offer an incredibly satisfying crunch, complemented by a homemade curry ketchup featuring tomato paste, agave, and lemon juice.
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Ingredients
Method
To Make the Vegan 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.