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Crunchy tofu nuggets with blue cheese slaw

Name: Crunchy tofu nuggets with blue cheese slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 100g soured cream; 1½ tbsp dijon mustard; 2 tbsp cider vinegar; 2 tsp caraway seeds; 150g soft blue cheese (check it’s vegetarian if need be); 2 finely sliced carrots; 3 finely sliced celery sticks; ½ finely sliced white cabbage; 2-3 sliced green chillies (optional); 70g self-raising flour; 70g rice flour; 1½ tsp garlic salt; 1 tsp ground white pepper; ½ tsp black pepper; 1 large free-range egg; 280g extra-firm tofu; 2 tbsp rice flour; Freshly chopped coriander or parsley and crispy fried onions, to serve

Published: 29 Apr 20
Updated: 18 Mar 24

This veggie take on a classic comfort food swaps chicken for extra-firm tofu, to replicate its meaty texture, and is served with a punchy blue cheese coleslaw.

Now, take a look at these five-spice tofu nuggets for another flavour variation.

Easy
April 2020

Test kitchen approved

Serves 4
Hands on time 30 min

This veggie take on a classic comfort food swaps chicken for extra-firm tofu, to replicate its meaty texture, and is served with a punchy blue cheese coleslaw.

Now, take a look at these five-spice tofu nuggets for another flavour variation.

Nutrition: per serving

Calories: 618kcals
Fat: 36.2g (13.7g saturated)
Protein: 25g
Carbohydrates: 43g (9.8g sugars)
Fibre: 9.9g
Salt: 3.1g

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Ingredients

100g soured cream
1½ tbsp dijon mustard
2 tbsp cider vinegar
2 tsp caraway seeds
150g soft blue cheese (check it’s vegetarian if need be)
2 finely sliced carrots
3 finely sliced celery sticks
½ finely sliced white cabbage
2-3 sliced green chillies (optional)
70g self-raising flour
70g rice flour
1½ tsp garlic salt
1 tsp ground white pepper
½ tsp black pepper
1 large free-range egg
280g extra-firm tofu
2 tbsp rice flour
Freshly chopped coriander or parsley and crispy fried onions, to serve

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Method

Mix the soured cream, dijon mustard, cider vinegar, caraway seeds and soft blue cheese in a large bowl with a pinch of salt. Stir in the finely sliced carrots, celery sticks, white cabbage and green chillies (if using), then set aside.
Mix the self-raising flour and rice flour in a shallow bowl with the garlic salt, ground white pepper and black pepper. Beat the egg in a shallow dish.
Slice the extra-firm tofu into 8 chunky pieces. Toss with the rice flour. Dip each piece in the egg to coat, then cover in the seasoned flour, roughing up the edges a little.

Heat 2-3cm vegetable oil in a deep, heavy-based pan until hot. Add the tofu and fry until golden and crisp. Serve with the slaw, sprinkled with freshly chopped coriander or parsley and crispy fried onions.