Tofu nuggets with ranch-style dressing
4
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Cubes of tofu are fried in crisp breadcrumbs and served with a delicious dipping sauce.
Ingredients
Plain Tofu
280 g, block, extra-firm
Unsweetened almond drink
75 ml
Plain White Flour
2 tablespoon(s), level
Breadcrumbs, dried
75 g
Paprika
½ teaspoon(s), level, sweet smoked
Chilli Powder
¼ teaspoon(s), level, mild
Turmeric
¼ teaspoon(s)
Garlic granules
2 g
Plain Soya Yogurt
200 g
Vinegar, All Types
1 tablespoon(s), cider
Maple Syrup
2 teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s), plus wedges to serve
Dill, Fresh
½ tablespoon(s), finely chopped, plus extra to serve
Chives, Fresh
½ tablespoon(s), snipped, plus extra to serve
Calorie controlled cooking spray
4 spray(s)
Instructions
1
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.
2
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.
3
Whisk the yogurt, vinegar, maple syrup and lemon juice together in a small bowl and stir in the herbs.
4
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.
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