Vegan tofu nuggets with tomato purée ketchup

Vegan tofu nuggets with tomato purée ketchup: crispy tofu, ground almonds, tomato purée, cider vinegar and soy sauce in a quick recipe.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 250 kcal per serving
• Protein: 20 g
• Fat: 15 g
• Carbs: 15 g

Ingredients

• 200 g tofu
• 2 tbsp ground almonds
• 2 tbsp tomato purée
• 1 tsp cider vinegar
• 1 tbsp soy sauce

Method

You’ll need: frying pan · spatula

1. Press the tofu well and tear it into uneven pieces. That gives the nuggets more edges, so they crisp up better.
2. Turn the tofu pieces in the soy sauce and coat them all over with ground almonds. Press the coating on lightly so it holds better.
3. Fry the nuggets in a non-stick frying pan with a little olive oil or avocado oil over a medium heat until golden brown. Turn them until all sides are crisp.
4. Stir the tomato purée, cider vinegar, a little water and 1 pinch of salt into a smooth ketchup. Season until it tastes balanced.
5. Leave the nuggets to rest briefly on a plate. That keeps the crust stable and the tofu juicy inside.
6. Serve the hot tofu nuggets straight from the pan with the homemade ketchup. A fresh salad or roast veg goes well with them.

Good to know

Crispy outside, juicy inside – that's how tofu nuggets are fun. Plus a quick ketchup made from just tomato purée and vinegar, with a pleasantly intense flavour.

Swaps

Ground almonds → ground hazelnuts (similarly nutty, with fibre). Soy sauce → tamari (often gluten-free, similarly savoury). Tofu → firm smoked tofu (more flavour of its own, similar protein). Olive oil → avocado oil (stable at high heat, with monounsaturated fats).

Allergens

Contains soya and tree nuts, and gluten too, depending on the soy sauce. Suitable for children if mildly seasoned, and no concern during pregnancy if prepared hygienically.

Dairy-free recipes