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.
Yield: 2 serves
- 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
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.