CRISPY TOFU NUGGETS RECIPE [VEGAN]
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
TO MAKE THE CURRY KETCHUP:
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.
