These plant-based tofu nuggets will satisfy all your comfort food cravings. Firm tofu is transformed with an aromatic marinade of garlic and paprika, before being coated in golden panko breadcrumbs and fried. Sprinkle with sea salt and cayenne pepper for added flavour.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
800
Ingredients
500 ml vegetable oil, for frying
1 280 g pack of firm tofu
150 ml unsweetened almond milk
75 g plain flour
2 tsp. garlic granules
1 tsp. hot paprika
100 g panko breadcrumbs
Sea salt flakes, to garnish
A pinch of cayenne pepper, optional
Directions
Step 1
Heat the oil in a high-sided saucepan over a medium heat to 180°C.
Step 2
Meanwhile, cut the drained tofu into 2cm (¾in) cubes. Whisk together the almond milk, flour, garlic granules and paprika and season with salt and pepper. Spread the panko breadcrumbs over a plate. Working in batches, coat the tofu in the almond milk mixture, then toss in the bread crumbs and coat completely.
Step 3
Fry the tofu in batches in the oil until golden and crisp. This should only take around 1-2min per batch. Remove from the oil using a slotted spoon and place onto a baking tray lined with kitchen paper. Sprinkle with a little sea salt and cayenne pepper, if using, before digging in.
GH TIP
We used The Tofoo Co Naked Extra Firm tofu because it doesn’t need to be pressed but if you can’t find this one you can use another firm tofu. Prepare it by putting it onto a plate lined with a few layers of kitchen paper then place a few more layers of kitchen paper on top of the tofu, followed by another plate. Weigh the plate down with something heavy (such as books or cans), and leave the tofu to drain for 30min before continuing with step 1.
Per Serving:
Calories: 800
Fibre: 4 g
Total carbs: 69 g
Sugars: 3 g
Total fat: 46 g
Saturated fat: 4 g
Protein: 26 g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
