These crispy, golden brown nuggets of creamy, tasty tofu are so versatile and delicious you can use them for just about anything; a crunchy addition to a salad, in a wrap, as part of an antipasto starter or tapas. You can also follow the basic premise of this recipe but adapt the flavourings to suit the style of dish you’re preparing. For example, add cayenne pepper for some spice, smoked paprika for a rich, smoky flavour or cumin and turmeric for a curry kick.
400g block tofu – long press
1 cup soya or almond milk, unsweetened
1 tbsp nutritional yeast
3 tbsp cornflour
1 tsp ground coriander
1 tsp garlic granules
1 tsp onion granules
2 tsp celery salt
2 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tbsp sunflower or vegetable oil, enough to shallow fry
Cut the tofu into strips, 5 cm by 1 cm, or cut into small, regular cubes if you are going to add it to a salad. Put the strips or cubes into a flat bottomed dish. Whisk together the milk and nutritional yeast and pour over the tofu pieces. Cover and leave for about 30 minutes to allow the tofu to absorb the milk. This is good tricky if you want your tofu to have a creamy taste and consistancy.
Mix together the dry ingredients in a separate, flat-bottomed dish; cornflour, ground coriander, celery salt, garlic granules, onion granules, paprika, ground black pepper and salt. If you like it spicy you can add some dried chilli flakes or cayenne pepper. Once the tofu has soaked for at least 30 minutes, drain it, add the strips to the flour mixture and toss them so that all the tofu is completely coated. Heat the oil in a frying pan and fry for 5-6 minutes on the first side, flip and fry for a further 3-4 minutes on the second side until both sides are crispy and golden brown. Remove from the pan with tongs, drain on a piece of kitchen paper and serve immediately. These nuggets also work really well deep-fried but if you want to use less oil, place on a baking tray and spray the tops of the tofu with sunflower oil and bake in a pre-heated oven at 180 deg for 20 minutes, turning halfway through.