Tofu and potato nuggets
Updated : 23 July, 2025
Easy
About 20 min.
Ingredients
For the nugget filling
250 grams
Potato
200 grams
Tofu
2 teaspoon
Vegetable broth
0.5 teaspoon
Ground paprika
1 teaspoon
Onion powder
1 teaspoon
Garlic powder
pinch
Ground black pepper
pinch
Salt
as needed
Vegetable oil
For the batter
150 milliliters
Oat milk
100 grams
Yogurt
125 grams
Flour
2 tablespoon
Spices, seasonings
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by cooking the potatoes in a pan of boiling, salted water for 10 minutes, or until tender all the way through. Drain them thoroughly, then set aside to dry and cool slightly.
Step 2
While the potatoes are cooking, place the tofu on a chopping board and use a large kitchen knife to crush and flatten it until it resembles coarse breadcrumbs.
Step 3
Wrap the crushed tofu in a clean tea towel and squeeze out as much moisture as possible. Transfer the drained tofu to a mixing bowl and add the stock powder, paprika, garlic powder, onion powder, and black pepper. Mix well with a fork, then season with salt to taste.
Step 4
Mash the cooled potatoes using a potato masher until very smooth, then add them to the seasoned tofu mixture. Add the plain flour and mix everything together with your hands until fully combined. Shape the mixture into 12 equal-sized nuggets.
Step 5
To make the batter, whisk the oat milk, dairy-free yogurt, and a pinch of salt together in a small bowl. In a separate bowl, combine the plain flour with the BBQ seasoning.
Step 6
One at a time, dip each nugget into the oat milk mixture to coat, then roll it in the seasoned flour, ensuring all sides are covered. Place the coated nuggets on a plate and repeat with the rest.
Step 7
Heat about 1cm (½ inch) of oil in a large non-stick frying pan over medium–high heat. The oil is ready when a small cube of bread sizzles on contact.
Step 8
Carefully place half the nuggets in the pan and cook for 3 minutes on each side, or until golden brown and crispy. Transfer the cooked nuggets to a plate lined with kitchen paper to drain. Repeat with the remaining nuggets.
Step 9
Serve hot, accompanied by barbecue sauce, vegan mayonnaise, or ketchup.