How To Make Firecracker Tofu Nuggets, Recipe by Madeline Olivia
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Easy
An extremely delicious way to eat tofu is coating it in crispy breadcrumbs and adding some spice.
Crispy on the outside and soft on the inside, these nuggets are surprisingly easy to whip up and are a great crowd-pleaser.
You can even make the nuggets gluten-free by swapping out the breadcrumbs and flour for gluten-free versions.
Excerpt from Make it Vegan by Madeline Olivia (Hardie Grant, £25), Photography by Ali Green and Clare Winfield
Ingredients for Firecracker Tofu Nuggets
- 2 firm blocks of tofu
- 125 g (4 ½ oz/1 cup) plain (all purpose) flour (or gluten-free flour)
- 125 ml (4 ¼ fl oz/ ½ cup) non-dairy milk
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic granules
- Salt and freshly ground black pepper
- 75 g (2 ½ oz/ ¾ cup) breadcrumbs (either homemade or use shop-bought, or gluten-free breadcrumbs)
- Pinch of chilli (hot pepper) flakes
- 3 teaspoons sesame seeds
- 10 tablespoons plain (all-purpose) flour (or gluten-free flour)
- Vegetable oil, for frying side salad, to serve chips (fries) or potato wedges, to serve
For the harissa yoghurt - 4 tablespoons plain vegan yoghurt
- 2 teaspoons rose harissa
- Grated zest of ½ lemon
How to make Firecracker Tofu Nuggets
- Squeeze as much liquid from the tofu as you can or use a tofu press if you have one. Cut into roughly 2 cm ( ¾ in) chunks.
- Place 5 tablespoons of the flour in a large bowl, add the milk and spices, then season with salt and pepper and mix well. Add the breadcrumbs, chilli flakes and sesame seeds to another bowl, and the remaining flour to a third.
- Dip the tofu chunks, first in the flour, coating them on all sides, then in the flour and milk mixture, and finally in the breadcrumbs, making sure that all sides are coated.
- Mix all the ingredients for the harissa yoghurt together in a small bowl and set aside.
- Heat a generous amount of oil for cooking in a large frying pan (the oil should be about 2 cm/ ¾ in deep), then fry the tofu in batches over a medium to high heat for 5–10 minutes, or until the chunks are deep golden brown and crispy.
- Serve with a side salad, the harissa yoghurt and chips or wedges.
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