Crispy Tofu Vegan Nuggets with Sweet Chilli Mayo
Crispy tofu "chicken" nuggets with sweet chilli mayo that is ideal for a quick and easy family lunch or snack for the kids. Air fryer and oven options for a healthy less-oil option.
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Yield: 2 serves
Ingredients
- 300 grams organic firm tofu
- 1 cup chickpea flour
- ¾ cup water
- 1 teaspoon salt
- 3/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 teaspoons paprika
- 2 tablespoons sesame seeds
- 1/4 cup vegan mayonnaise
- 1 tablespoon sweet chilli sauce
- Couple of lemon wedges to serve
Method
- Cut your tofu block into 4 equal slices, cut those into another 4 pieces each and set aside.
- In a mixing bowl, whisk together the chickpea flour and salt, then the water until it’s a thick batter.
- In a large shallow bowl, mix together the breadcrumbs, garlic, onion, paprika and sesame seeds.
- At this stage, you can turn on your oven (200°C) or air fryer (180°C) to preheat and if you need to, line a baking tray with parchment paper.
- Use your fingers or a spoon to place a tofu piece into the batter to coat it, then transfer it to the breadcrumbs and toss it to until coated. Place it gently onto your baking tray or a plate and continue until you’ve used up all the tofu.
- If you’re baking these in an oven, bake them for 10-15 minutes until they’re golden and crispy. If you’re using an air fryer, carefully (it will be hot) place the nuggets into the basket and cook for 10 minutes.
- Mix the vegan mayo and sweet chilli sauce to create the sweet chilli mayo and serve with your nuggets and a couple of lemon wedges to squeeze over them.
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