Tofu Nuggets With Sweet Potato Wedges And Dips Recipe

Name: Tofu Nuggets With Sweet Potato Wedges And Dips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small clove garlic, peeled and finely chopped; 1 tsp sweet paprika; 2 tbsp olive oil; 1 None lemon, juiced, plus grated zest of 1/2; 200 g tofu, drained, squeezed between 2 tea towels and cut into 16 pieces; 3 tbsp egg replacer; 250 ml soya cream; 1 None shallot, peeled and finely diced; 5 sprigs fresh dill, little reserved for garnish, remainder finely chopped; 3 tsp mustard; 1 1/2 tsp caster sugar; 1 litre vegetable oil; 2 None sweet potatoes (about 350g each), peeled and cut into wedges; 100 g plain flour; 150 g cornflakes, crumbled; 1 tsp coarse sea salt; 100 g tomato ketchup

Servings: persons

1 small clove garlic, peeled and finely chopped
1 tsp sweet paprika
2 tbsp olive oil
1 None lemon, juiced, plus grated zest of 1/2
200 g tofu, drained, squeezed between 2 tea towels and cut into 16 pieces
3 tbsp egg replacer
250 ml soya cream
1 None shallot, peeled and finely diced
5 sprigs fresh dill, little reserved for garnish, remainder finely chopped
3 tsp mustard
1 1/2 tsp caster sugar
1 litre vegetable oil
2 None sweet potatoes (about 350g each), peeled and cut into wedges
100 g plain flour
150 g cornflakes, crumbled
1 tsp coarse sea salt
100 g tomato ketchup

1
To marinate the tofu, place garlic, paprika, 1 tbsp olive oil, lemon zest and 2 tbsp lemon juice in a bowl and season. Add tofu and marinate for 1 hour.
2
For the tartar sauce, whisk egg replacer with 6 tbsp water until smooth. Add vegan heavy cream, shallot, dill, mustard, 2 tbsp lemon juice and 1 tsp sugar. Gradually whisk in 1 tbsp olive oil. Season and set aside.
3
For the sweet potato wedges, heat vegetable oil in a large saucepan and fry potatoes for 2 mins. Remove with a slotted spoon and allow to drain on paper towels.
4
To finish the tofu, mix flour, 1/2 tsp sugar and 2/3 cup water. Season with salt. Remove tofu from marinade and roll first in flour then in cornflakes. Fry in hot oil for 3-4 mins, until crispy. Remove with a slotted spoon and drain on paper towels.
5
Return sweet potatoes to hot oil and fry for 3-5 mins until crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.
6
Arrange tofu nuggets and potato wedges on a serving plate. Garnish tartar sauce with reserved dill and serve on side with ketchup.

2742

kcal

Calories

282

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small clove garlic, peeled and finely chopped, 1 tsp sweet paprika, 2 tbsp olive oil, 1 None lemon, juiced, plus grated zest of 1/2, and more.

Yes, Tofu Nuggets With Sweet Potato Wedges And Dips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Nuggets With Sweet Potato Wedges And Dips

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