Vegan Tofu Katsu Nuggets

Irresistibly crispy vegan tofu katsu nuggets with a creamy, homemade curry mayo.

Done in 40 minutes

Dish by Mia Jacobs

Ingredients

For the tofu nuggets

280gextra firm tofu

100gcornstarch

1 tbspvegan chicken stock/soup seasoning

150mlunsweetened almond milk

3/4 tspapple cider vinegar

70gpanko breadcrumbs

For the katsu curry mayo

2 tspmedium curry powder

1 tspgaram masala

200mlvegetable

50mlaquafaba (chickpea water)

1 tspwhite wine vinegar

2 tsp tomato ketchup

2 tspsoy sauce

1garlic clove, grated

to tastesalt and freshly ground pepper

For frying

300mlneutral oil (vegetable or sunflower)

To serve

to garnishfresh coriander

to garnishsesame seeds

1spring onion, sliced

You've probably had a Katsu Curry before...(if you haven't, where have you been?!) and I can almost guarantee you've had nuggets before....well, imagine if nuggets and a Katsu Curry had a baby - this is what you'd get. The nuggets are completely vegan and full of flavour with a secret ingredient thrown into the batter. The panko coating is light, crisp and incredibly addictive, and the mayo is dangerously good. I'd eat these every day if I could, for breakfast, lunch and dinner.

Method

Begin by slicing the block of tofu into 1cm slabs then break each piece up into rough nugget shapes - they don't have to be perfect. You want texture!

Grab 3 separate bowls. In one, place the cornstarch and chicken seasoning powder. In the next, pour in the milk and vinegar and stir to combine. It will start to thicken - this is your vegan buttermilk. Finally, place the panko breadcrumbs into the last bowl.

Start by coating each piece of tofu in the cornstarch mixture, then dunk in the buttermilk. Repeat once more, then coat the battered tofu in the panko breadcrumbs. Make sure to press the breadcrumbs firmly to the tofu so they don't fall off when you come to fry the nuggets. Repeat until all the tofu pieces are done. Place the nuggets on a plate or rack and set to one side.

Heat 2 tbsp vegetable or sunflower oil in a small saucepan over medium low heat. When the oil is hot, add the curry powder and garam masala and stir through the oil. Keep an eye on the spices and keep stirring to prevent them from burning. Cook for 30 seconds then remove from the heat. Leave to cool slightly.

Onto the mayo. In a deep bowl or jug, combine the aquafaba, spices (and the oil they were fried in), the neutral oil and white wine vinegar then blend until emulsified. It should reach a nice, thick consistency within seconds. Then add in the ketchup, soy sauce, garlic, salt and pepper and briefly blend again. Set to one side.

Time to fry the tofu nuggets. Heat the oil in a large, deep frying pan over a high heat. Once it's hot, reduce the heat to medium high, then carefully place your nuggets into the pan. You may have to do this in batches as overcrowding the pan will result in soggy nuggets. Fry the nuggets for 5-6 minutes until golden brown and hot all the way through. Remove from the pan, place on a plate lined with paper towel and sprinkle with salt whilst they're still hot.

Plate up your nuggets and garnish with chopped coriander, sesame seeds and spring onions. Dunk into the creamy katsu curry mayo and enjoy!!

What do you think of the recipe?

save recipe

Mia Jacobs

follow

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.