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Crispy Tofu Nuggets with Curry Ketchup

For the Tofu Nuggets
• ½ cup all-purpose flour (65 g)
• 1 teaspoon raw cane sugar
• 1 teaspoon sea salt
• 2¾ cups unsweetened cornflakes (100 g)
• 14 ounces tofu (400 g)
• 2 cups vegetable oil (500 mL)

For the Curry Ketchup
• Juice from ½ lemon
• ⅔ cup tomato paste (140 g)
• 2 tablespoons agave syrup
• 1 teaspoon curry powder
• 2 tablespoons olive oil
• Sea salt
• Freshly ground black pepper

The Tofu Nuggets’ Preparation

  1. In a large mixing bowl, whisk together the flour, raw cane sugar, sea salt, and six tablespoons (90 mL) water until smooth.
  2. Crumble the cornflakes finely.
  3. Cut the tofu into slices that are slightly about 12 inches (1 cm) thick, then form the tofu into nuggets with a knife.
  4. Coat the nuggets with batter before coating them with cornflakes.
  5. In a deep fryer or a small saucepan, heat the vegetable oil. (If you put a wooden toothpick into the oil and tiny bubbles float up to the top around the toothpick, the oil is hot enough.)
  6. Cook the nuggets for about 3 minutes in a hot pan.
  7. Drain any remaining oil on a plate lined with paper towels.

To make the Curry Ketchup.

  1. Combine all of the ketchup ingredients in a mixing bowl with three tablespoons of water.
  2. Toss with the nuggets and serve.

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