With delicious, colorful and above all easy recipes, Lenna Omrani proves every day how tasty and simple vegan food can be. These crunchy tofu uggets are perfect as a party snack or for your movie on a drizzly day.
Cooking time
15 minutes
Baking time
35 minutes
Tools
Baking tray, baking paper
Ingredients
For the nuggets (about 25 pieces):
2 blocks of 400 g tofu
250 g breadcrumbs or 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
- Remove the blocks of tofu from the packaging and place them in clean tea towels. Place a pan on top so that the tofu drains well.
- Preheat the oven to 160°C and line a baking tray with baking paper.
- Mix the breadcrumbs, olive oil, Cajun seasoning, salt, garlic powder, paprika and nutritional yeast in a bowl.
- Mix the soy milk and apple cider vinegar in another bowl. Place the cornflour in a third bowl.
- Cut the tofu into 24 to 30 pieces. Dip the tofu first in the cornflour, then in the soy milk mixture and then in the breadcrumb mix. Place the nugget on the baking sheet. Repeat until you have made all the nuggets.
- Place the baking tray in the oven for 35 minutes and bake the nuggets until crispy and golden brown. Flip them over half way through.
- Mix the vegan mayonnaise with the sriracha sauce in a bowl.
- Remove the nuggets from the oven. Let them cool for a while and serve with the sauce.
