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Tofu nuggets with ranch-style dip

Tofu nuggets with ranch-style dip

Total Time
35 min
25 min
10 min
When it comes to tasty ways with tofu, cooking it in a spicy crumb until crunchy and golden, with a tangy dip on the side, is a recipe for sure success!


Firm tofu

300 g, hard variety, drained

Unsweetened almond milk

75 ml

Plain flour

1½ tbs

Panko breadcrumbs

cup(s), (40g)

Smoked paprika

½ tsp

Chilli powder

¼ tsp

Ground turmeric

¼ tsp

Garlic powder or flakes

½ tsp

Fresh chives

2 tsp, finely chopped, plus extra to serve

Oil spray

1 x 3 second spray(s)

Plain soy yoghurt, (up to 3% sugar)

200 g

Apple cider vinegar

3 tsp

Maple syrup

2 tsp

Lemon juice

1 tbs

Fresh dill

2 tsp, finely chopped, plus extra to serve


1 medium, cut into wedges, to serve


  1. Cut tofu into 3 cm cubes and pat with paper towel to absorb excess moisture
  2. Whisk almond milk and flour in a small bowl until a smooth batter forms. Combine panko, paprika, chilli powder, turmeric and garlic in another shallow bowl. Dip tofu cubes into batter, then roll in panko mixture to coat. Place on a tray and set aside.
  3. To make dip, combine yoghurt, vinegar, syrup and lemon juice in a small bowl. Stir in dill and chives.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook nuggets for 2–3 minutes each side, or until golden.
  5. Serve with dip and lemon wedges. Sprinkle with extra dill and chives.


TIP: For a non-vegan version, replace almond milk with skim milk, and soy yoghurt with 99% fat-free plain yoghurt.