Tofu nuggets with ranch-style dip
2
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Firm tofu
300 g, hard variety, drained
Unsweetened almond milk
75 ml
Plain flour
1½ tbs
Panko breadcrumbs
⅔ 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
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
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.
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