Made with a few simple and handy ingredients, which makes it the perfect snack and appetizers.
These tofu nuggets can be pan fried or oven baked for about 40-45 minutes!
The ingredients used in these nuggets includes oatmeal, panko, potato, tofu and spices!
For this dish, instead of pan frying, I decided to bake it as that it will make the house smell less oily but also, it allows me to do other thing while its in the oven(plus less clean up if baking with parchment or foil!)
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50 minutes
Servings: 26-30 nuggets
1 medium raw russet potato shredded and squeezed
400g extra firm tofu
1/4 cup oats processed into a fine flour
1/4 cup panko
1 tsp salt
1/4 tsp pepper
oil for cooking
1/4 cup all purpose flour
1/4 cup almond milk or other non dairy milk
1 tsp olive oil
1 tsp baking powder
1/2 cup water
1 tbsp soy sauce
1 tbsp tomato paste
1/3 cup ketchup
1 tbsp maple syrup
1 tsp vinegar
1 tsp hot sauce of your choice
1tbsp cornstarch with 2 tbsp water
Combine the ingredients for the nugget mix ingredients in bowl and whisk until smooth and lump free and set aside.
Peel potato and shred with grater. Squeeze the potato until there are no more water. Place in a bowl.
Process oats until a fine flour has formed and combine with potato.
Drain and pat fry tofu. Press for 10-15 minutes and crumble with fork and place in the bowl along with the oats and potato.
Stir in panko, salt and pepper and nugget mix and combine well. Shape into nuggets.
Heat oven to 375F, if baking and place in oven for 30 minutes, turn halfway.
If pan frying, place nuggets in the pan once the oil is hot. Fry for 6-7 minutes over medium heat or until golden brown on each side.
Enjoy hot with some sauce or just ketchup! (Recipe below)
Spicy Barbecue Sauce
Stir together all of the ingredients except for the corn starch mix together.
Place in a sauce pan and bring to simmer.
Stir in cornstarch mix and simmer and mix until sauce thickens.
Leave to cool and serve!