Tofu Nuggets and Curry Ketchup

This recipe comes courtesy of One Green Planet (sign-up for their newsletter – you won’t be disappointed).

For the Tofu Nuggets

• ½ cup all-purpose flour
• 1 teaspoon raw cane sugar
• 1 teaspoon sea salt
• 2¾ cups unsweetened cornflakes
• 14 ounces tofu
• 2 cups vegetable oil

For the Curry Ketchup

• Juice from ½ lemon
• ⅔ cup tomato paste
• 2 tablespoons agave syrup
• 1 teaspoon curry powder
• 2 tablespoons olive oil
• Sea salt
• Freshly ground black pepper

Directions for the Tofu Nuggets

1. Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water until the batter is smooth.
2. Finely crumble the cornflakes.
3. Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets.
4. Dip the nuggets in the batter and then coat them with the cornflakes.
5. Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
6. Fry the nuggets for approx. 3 minutes.
7. Transfer to a plate lined with paper towels to absorb any excess oil.

For the Curry Ketchup

1. Mix all of the ingredients with 3 tablespoons water.
2. Serve with the nuggets.

ANOTHER VARIANT FOR CURRY KETCHUP

Ingredients

1. 1 cup of Tomato Ketchup
2. 4 teaspoons of Curry Powder
3. 2 teaspoons of Sweet Paprika
4. 2 teaspoons of Worchester Sauce
5. 2 teaspoons of Mild Honey
6. 1 teaspoons of Chili Powder
7. 1 teaspoon of Water

Instructions

1. Simply put all the ingredients into a bowl and mix together very well. Let it rest overnight in the fridge to let the flavors meld.

Variation

1. Replace 1/2 teaspoon of Sweet Paprika with 1/2 teaspoon of Hot Paprika if you want some extra heat.