Renowned vegan chef Lenna Omrani showcases how simple and flavorful plant-based cooking can be with her irresistible crunchy tofu nuggets. Perfect as a party snack or cozy movie night treat on a rainy day.
Prep time: 15 minutes
Bake time: 35 minutes
Total time: 50 minutes
Tools: Baking tray, baking paper
Ingredients
For the nuggets (about 25 pieces):
- 2 blocks (400 g each) firm tofu
- 250 g breadcrumbs or crushed cornflakes
- 3 tbsp olive oil
- 1 tsp Cajun seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika powder
- 2 tbsp nutritional yeast
- 500 ml soy milk
- 1 tbsp apple cider vinegar
- 120 g cornflour
For the sauce:
- 100 g vegan mayonnaise
- 2 tbsp sriracha sauce
Preparation
- Drain the tofu: Remove blocks from packaging, wrap in clean tea towels, and press with a heavy pan to release excess water.
- Preheat oven to 160°C and line a baking tray with baking paper.
- In a bowl, mix breadcrumbs (or cornflakes), olive oil, Cajun seasoning, salt, garlic powder, paprika, and nutritional yeast.
- In another bowl, combine soy milk and apple cider vinegar to create a buttermilk-like mixture. Place cornflour in a third bowl.
- Cut tofu into 24-30 nugget-sized pieces. Coat each piece first in cornflour, then soy milk mixture, and finally breadcrumb mix. Arrange on the baking tray.
- Bake for 35 minutes, flipping halfway, until crispy and golden.
- Whisk vegan mayonnaise and sriracha for a spicy dipping sauce.
- Cool slightly and serve nuggets with sauce.
