Vegan Nuggets with Curry Ketchup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 34 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the nuggets:
- 65 g wheat flour type 550
- 1 teaspoon cane sugar
- 1 teaspoon sea salt
- 90 ml water
- 200 g corn flakes
- 400 g tofu, natural
- 400 ml vegetable oil (not olive oil)
For the ketchup:
- 0.25 ¼ lemon (s), the juice it
- 140 g tomato paste
- 2 tablespoon agave syrup
- 3 tablespoons water
- 1 teaspoon curry powder
- 2 tablespoon olive oil
- sea-salt
- Pepper, black or colored, from the mill
Print Recipe
Pin Recipe Instructions
- Mix flour, cane sugar and salt with 90 ml of water to form a smooth dough (whisk) and then pour this into a shallow bowl.
- Finely crumble the cornflakes in a separate container, this is best done with your hands. Transfer the cornflakes to another, flat bowl.
- Then drain the tofu and cut into 1 cm thick slices, then cut in half again across to form small rectangles. Now place these raw tofu squares in the flour dough and cover with the dough on all sides, the easiest way to do this is with your own fingers. Then place the nuggets in the cornflakes crumbs and enclose them on all sides as a breading (tip: let someone else do it). Important: press the cornflakes down well!
- Now heat the oil in a deep fryer or in a small saucepan. If a wooden stick is held in the fat and bubbles rise up on it, it is hot enough. Now carefully (!) Slide the nuggets from a wooden spoon into the pot. Attention: risk of splashing!
- The nuggets should not lie on top of each other in the pot and after about 4 minutes, when the tofu is already done, carefully remove them from the oil with the wooden spoon. Place on a plate lined with kitchen paper.
- For the curry ketchup, simply mix all the ingredients together and add 3 tablespoons of water.
- Tip: The oil heated in the pot can be stored, simply filter it if necessary. You can also use it as a salad sauce etc. with the nugget flavor.
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