- 400g / 14 oz tofu – long press
- Wet Mix
- 1 cup soya or almond milk, unsweetened
- 1 tbsp nutritional yeast
- Dry Mix
- 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
- 3 tbsp sunflower or vegetable oil, enough to coat the bottom of your pan
Cut the tofu into strips, 5 cm by 1 cm, or cut into small, regular cubes if you are going to add them 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 a good method to give your tofu a creamy taste and smooth consistency.
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 want to make it spicy you can add 1 tsp dried chilli flakes or 1/2 tsp cayenne pepper. Once the tofu has soaked for at least 30 minutes, take them out and add them gently to the flour mixture. Make sure they are completely coated in the flour mix.
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 if that’s how you roll. Alternatively, for a practically oil-free version, place the coated nuggets on a baking tray and spray with sunflower oil spay. Bake in a pre-heated oven at 180 deg for 20 minutes, turning halfway through.