Adding a little spice to these veganised nuggets makes them a perfect way to enjoy tofu as a sharing dish

**prep time** 20-30 mins
total time 30-40 mins
**serves** 4

Tofu nuggets of all kinds are always a crowd pleaser. Deep fried nuggets of goodness, what could be better? These are slightly different to my original tofu nuggets as they pack a punch with the added spice. If you’re new to tofu, or wanting to get other friends or family members into it, then this is the best place to start. They’re very easy to make, and very easy to enjoy! Plus I personally enjoy serving them with a side of spicy yoghurt dip, and a drizzle of lime juice for a twist on your classic ketchup.

For the nuggets you’ll need:

1 firm block of tofu
125g flour
125g breadcrumbs (either use homemade or can use Panko)
125ml vegan milk
5 tbsp plain flour
1 tsp paprika
1 tsp harissa
1 tsp garlic granules
Salt & pepper
Vegetable oil

These tofu nuggets taste great with the final addition of a simple harissa yoghurt:

4 tbsp of vegan natural yoghurt (opt for plain unsweetened)
2 tsp harissa
Zest of half a lemon

First press your tofu to remove any excess liquid. I have this one but you can just place between two plates, and put some heavy books on top, or if you’re feeling lazy squeeze between some kitchen towel.

Next we will chop the tofu into bite-sized chunks and prepare three bowls with the breadcrumbs, batter, and flour. We can start dipping and loading the tofu up starting with the flour, then the batter, and finally the breadcrumbs. Keep a handy bowl of water on the side to clean your hands as you go - or make sure to keep one hand for wet ingredients, and one for dry.

Double coating the tofu in the batter and breadcrumbs will help the nuggets be extra crispy. But this can take extra time, so double dipping is definitely optional.

Once they’re all coated, add into a pan of hot vegetable oil that is about 2 inches deep, so that it can fry all sides of the nuggets. Turn and cook each side until golden brown. A key thing to remember is not to overheat the oil, otherwise you will burn the breadcrumbs.

Serve with a squeeze of lime juice and the harissa dip for added spice.

INGREDIENTS

1 firm block of tofu
125g flour + 5 tbsp
125g breadcrumbs (either use home made or can use Panko)
125ml non-dairy milk
1 tsp paprika
1 tsp harissa
1 tsp garlic granules
Salt & pepper
Vegetable oil
Harissa yoghurt
4 tbsp of vegan natural yoghurt
2 tsp of harissa
Zest of half a lemon
to serve
Lime wedges

METHOD

Remove the tofu from the packaging and squeeze as much liquid as you can out of it - use a tofu press if you have one. Pat dry and cut into roughly 2cm chunks.
Place 5 tbsp of flour in a bowl, with non-dairy milk and spices, and season with salt and pepper. Mix well. Add the breadcrumbs to another bowl, and the remainder of the 125g of flour in a third. Top tip is to keep a small bowl of water to clean your hands as you go, or use one hand for wet ingredients, and the other for dry.
Dip the tofu chunks, first in the flour (coating all sides), then in the flour-milk-and-spice mixture, and finally the breadcrumbs, making sure all sides are coated. If you have the time optionally after this, you can go back for a double dip into the flour-milk-and-spice-mixture and then the breadcrumbs for an even more thick coating. Set aside.
Place a generous amount of the oil in a large frying pan so it’s about 2cm high, and fry the tofu in batches until they are deep golden brown and crispy.
Mix the harissa yoghurt ingredients together in a bowl.
Serve with a squeeze of lime and harissa yoghurt. Also, these are great with chips and ketchup!

notes

You can reduce the heat of this recipe by reducing the amount of chilli used, or add more if you like it really hot.
For a healthier alternative, you can drizzle with a little oil and bake in the oven. The texture won’t be as crispy, but it’ll still be delicious! Make sure to turn halfway through baking.