Photo of Tofu nuggets with ranch-style dip by WW

Tofu nuggets with ranch-style dip

6
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate

Ingredients

Firm tofu

280 g, extra firm variety

Almond milk unsweetened

75 ml

Plain flour

1½ tbs

Panko breadcrumbs

½ cup(s), (70g)

Smoked paprika

½ tsp

Chilli powder

¼ tsp

Ground turmeric

¼ tsp

Garlic, dried, powder or flakes

½ tsp

Plain unsweetened soy yoghurt

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

Fresh chives

2 tsp, finely chopped, plus extra to serve

Lemon(s)

1 medium, to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Drain tofu, then wrap in kitchen paper and place between two plates. Weigh down top plate with a can and set aside for 15 minutes, then cut tofu into 3cm cubes.
  2. Whisk almond milk and flour in a small bowl until a smooth batter. Combine breadcrumbs, paprika, chilli powder, turmeric and garlic in another shallow bowl. Dip tofu cubes into batter, then roll in breadcrumb mixture to coat. Set aside.
  3. To make ranch-style dip, combine yoghurt, vinegar, maple syrup and lemon juice in a small bowl. Stir in dill and chives.
  4. Lightly spray a large non-stick frying pan over medium heat. Cook nuggets for 2-3 minutes each side or until golden. You may need to do this in batches. Serve with dipping sauce, sprinkled with extra herbs and lemon wedges to squeeze over.

Notes

Use any unsweetened dairy-free milk, or replace soy yoghurt with 99% fat-free plain yoghurt for a non-vegan version.