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simone-thomas-wellness-tofu-nuggets

Tofu Nuggets

I love to experiment with vegan food, and tofu it’s one of my favourite ingredients to get creative with. Despite its reputation for being a little bit bland, it transforms completely when marinated. The tofu coconut bites are a perfect snack or side dish, and I love serving them with homemade ranch and sweet potatoes.

(Serves: 4) 

(Cooking time: 30 minutes)

simone-thomas-wellness-tofu-nuggets

Nutrition Per Serving: 

  • Calories: 634.41 kcal 

  • Total fat: 40.95g 

  • Carbs: 50.2g

  • Sugars: 11.46g

  • Protein: 14.7g

  • Sodium: 2538.12mg

  • Fibre: 9.6g

INGREDIENTS:

For the tofu nuggets and the marinade: 

  • 1 block of firm tofu, around 300g, drained, cut into 3 cm squares 

  • 2 tbsp soy sauce

  • 2 tbsp olive oil 

  • 1 tbsp garlic powder

  • 2 tbsp sriracha

  • 1 tbsp paprika

  • 1 tbsp salt

For the coating: 

  • 100g corn starch 

  • 200ml oat milk 

  • 150g desiccated coconut or breadcrumbs

For the sweet potato fries: 

  • 1 large sweet potato, cut into wedges

  • 2 tbsp olive oil 

  • 1 tsp smoked paprika 

For the quick range dressing: 

  • 20g mayo or vegan alternative

  • 20g greek yoghurt or vegan alternative

  • 1 garlic clove, minced

  • 5g chives, chopped

  • 1 tbsp lemon juice 

METHOD: 

  • Mix all the marinade ingredients in a medium bowl and whisk together until combined. Add the tofu pieces and stir well to make sure all the pieces are well coated. Cover and marinade for 30 minutes. 

  • Preheat the oven to 220°C/200°C fan/gas 7 and line a large baking tray with baking parchment. 

  • Place the cornstarch in a small size bowl, the milk in a second and the rest of the coating ingredients in a third bowl. Remove the tofu from the fridge.

  • Place one piece of tofu in cornstarch, then into the milk, then dip it back into the cornstarch and milk and finish with dipping into the coconut mixture. 

  • Repeat the same with all the pieces, and place on a baking sheet. 

  • Place the sweet potato in a large bowl and add the olive oil and paprika. Season with salt and pepper and transfer to a lined baking tray, together with tofu pieces, if you have enough space. Place the tray into the previously preheated oven and bake for 30 minutes, flipping all the ingredients halfway through baking. 

  • Mix all the ranch dressing ingredients. 

  • Remove from the oven and serve with the ranch dressing on the side.

 

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