It’s Meatless Monday-Crispy Tofu Nuggets with Homemade Curry Ketchup

admin / August 18, 2014

Vegan for fun_Crispy Tofunuggets

Recently I was sent two cookbooks. Vegan For Fun and Vegan For Fit both by Attila Hildmann. They’re aimed at people who want to start eating a more healthy diet, lose weight and get in shape. They’re huge books filled with some of the most beautiful food photography I’ve ever seen. While I haven’t tried many of the recipes…yet! Here’s the first one I made (taken from Vegan for Fun), and it’s shared along with a photo, with the kind courtesy of Attila’s publisher.

These are delicious, so tasty in fact that I’m making another batch this week. If like me you’re short on time you could take a shortcut and add some curry powder to ketchup. BBQ sauce is also a great accompaniment, and if you’re not watching those calories, seasoned French fries.

If you want to check out the books, here’s a link from Amazon

http://www.amazon.com/Vegan-Fun-Modern-vegetarian-cuisine/dp/3954530112/ref=sr_1_4?s=books&ie=UTF8&qid=1408363530&sr=1-4&keywords=vegan+for+fit

http://www.amazon.com/Vegan-Fit-Hildmanns-Vegetarian-cholesterol/dp/3954530120/ref=sr_1_1?s=books&ie=UTF8&qid=1408363530&sr=1-1&keywords=vegan+for+fit

INGREDIENTS for 2 servings

Tofu Nuggets:

½ cup all-purpose flour (65 g)

1 teaspoon raw cane sugar

1 teaspoon sea salt

2¾ cups unsweetened cornflakes

(100 g)

14 ounces tofu (400 g)

2 cups vegetable oil (500 mL)

Curry Ketchup:

Juice from ½ lemon

2/3 cup tomato paste (140 g)

2 tablespoons agave syrup

1 teaspoon curry powder

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

For the nuggets, stir the flour together with the raw cane sugar, sea salt, and 6 tablespoon (90 mL) water until the batter is smooth. Finely crumble the cornflakes. Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets. Dip the nuggets in the batter and then coat them with the cornflakes. Heat the vegetable oil in a deep fryer or a small saucepan. You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick. Fry the nuggets approx. 3 minutes. Transfer to a plate lined with paper towels to drain. For the curry ketchup, mix all of the ingredients with 3 tablespoons water. Serve with the nuggets.