Tofu is one of the most versatile ingredients that I only started to use once I became vegan. Not only can it be used in so many ways but it is a great source of complete plant protein.
The first recipe I made with tofu was Southern fried tofu nuggets, which I loved. This recipe is a combination of the flavours I love such as lemon, garlic and herbs. In my first attempt, I didn’t marinate the tofu pieces which meant the coating was delicious but the inside was a little bland.
These gorgeous crispy nuggets are now
Great with fries, salads, on their own with a dip or in a wrap. They are simple to make although there are a couple of processes I usually batch a batch of them as they freeze so well.
There are a few different types of tofu
For this recipe we need super-firm. It holds its shape when marinaded and pressed into the breadcrumbs.
I make all of my tofu recipes using it pre-frozen, Freezing it changes the texture and consistency. Freezing tofu causes the water trapped inside it to expand the pores. Once defrosted these larger pores soak up more of the marinade like a sponge. It also makes the tofu crispier.
This is just a personal choice but if you have never frozen it, I would say give it a go.
My tofu of choice is made by Dragonfly as I life it in a block, other brands are Cauldron, Marks & Spencer’s and Sainsbury’s brand.
Gluten-free or vegan if needed. Using homemade breadcrumbs does not seem to work as well.
There are a few vegan-type parmesan on the market, Lidl does a great one. You could also use the same amount of nutritional yeast.
Apart from coconut milk it does not matter what milk you use. I prefer to use oat milk
Lemon & Garlic Tofu Nuggets
- Preparation Time 20 Minutes
- Cooking Time 15-18 Minutes
- Marinading Time 3 hours to overnight
Vegan, vegetarian, gluten-free and lactose-free. Contains Soy
- Cut or tear your pressed tofu into fairly equal pieces and set to one side.
- In a lidded air-tight container add all the marinade ingredients and combine. Place the tofu pieces into the marinade and toss gently to fully coat all the pieces, being careful not to break the tofu. Seal and place in the fridge for anything between 3 hours – overnight.
- Once you have marinaded your tofu remove it from the fridge and lay your tofu pieces on some kitchen paper and leave them there for 10 minutes while you put together the coating.
- Using 3 bowls in one add the cornflour, the second the milk and in the 3rd mix the breadcrumbs, thyme, lemon zest, vegan parmesan and salt and pepper.
- Now it is an assembly line.
- Coat each piece of tofu in the cornflour, next in the milk and then press down into the crumb mix, making sure all sides are fully coated.
- Place them all on a plate and back into the fridge for another 15 minutes.
- You can freeze them at this point if you want in a sealed container or freezer bag.
- To cook you can either oven bake, air fry or shallow fry in a little oil for 15 minutes. In an air fryer or oven spray liberally with oil all over and then cook at 200C for 15 Minutes or until golden brown.
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
- Peach Melba & Hazelnut Crumble Cake
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or on my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.