Tofu nuggets with ranch-style dressing
280 g, block, extra-firm
Unsweetened Almond Drink
Plain White Flour
2 tablespoons, level
½ teaspoons, level, sweet smoked
¼ teaspoons, level, mild
Plain Soya Yogurt
Vinegar, All Types
1 tablespoons, cider
Lemon Juice, Fresh
1 tablespoons, plus wedges to serve
½ tablespoons, finely chopped, plus extra to serve
½ tablespoons, snipped, plus extra to serve
Calorie controlled cooking spray
- Drain the tofu, then wrap it in kitchen paper and place between two plates. Weigh down the top plate with a tin and set aside for 15 minutes, then cut the tofu into 3cm cubes.
- Put the almond milk and flour in a small bowl and whisk until you have a smooth batter. Put the breadcrumbs, paprika, chilli powder, turmeric and garlic granules in another bowl and stir to combine. Dip the tofu cubes into the batter to coat, then roll in the breadcrumb mixture and set aside.
- Whisk the yogurt, vinegar, maple syrup and lemon juice together in a small bowl and stir in the herbs.
- Mist a large nonstick frying pan set over a medium-high heat with cooking spray and fry the nuggets for 3-4 minutes, until golden on all sides. You may need to do this in batches. Serve with the dipping sauce and an extra scattering of herbs, with the lemon wedges to squeeze over.