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Ingredients

For the nuggets
400 g of tofu
100 g of corn husks In other words, corn flakes, to put it plainly!
75 ml of soy milk or spelt milk
65 g of flour rice, corn, or wheat, depending on your preference
1 pod of garlic
1 teaspoon of paprika
1 tbsp of soy sauce

For the barbecue sauce
1 tbsp of sunflower oil
1 onion
3 teaspoons of paprika
2 pods of garlic
3 tbsp of double-concentrated tomato paste or 120 g of tomato paste
1 tbsp of apple cider vinegar
1 tbsp of balsamic vinegar
1 teaspoon of granulated sugar
1 tbsp of soy sauce
240 ml of water

Kitchen utensils
mortar or food processor
pizza pan
hand blender

Instructions

Preparing the nuggets

Remove the tofu from its packaging and drain it slightly.
Cut the block of tofu into slices about one centimeter thick, then cut each slice in half or into thirds to form small patties.

The more patties or "nuggets" you make, the longer it will take to coat them in the breading. So don’t cut them too small 😅
Prepare the marinade in a bowl or mixing bowl. Pour in the plant-based milk, add the paprika, press the garlic clove using a garlic press, and add the soy sauce.
Mix well with a whisk.
Next, prepare the cornflake "coating." Use a mortar and pestle or a food processor to crush the cornflakes. Be careful if you use a food processor: don’t blend for too long, or you’ll turn the flakes into powder. You want to keep small pieces of corn so the nuggets are appetizing and crispy.
Once the cornflakes are crushed, add a tbsp of oil and mix well to coat the flakes.
Pour a little oil onto the baking sheet and spread it around with a paper towel.
Preheat your oven to 180°C.
Now comes the slightly time-consuming part… Place the bowl of marinade, followed by a bowl of flour, and finally a bowl or mixing bowl with some breadcrumbs side by side.

The Chef’s Tip

Don’t put all the breading in the bowl at once, because it will eventually get wet from dipping the tofu pieces in it, and it won’t stick as well as it did at first. So keep your breading separate and add it as needed.

Dip the tofu pieces in the flour, then in the marinade, and finally in the breading. Place them on the baking sheet.
Bake the nuggets for 30 minutes at 180°C.

Preparing the barbecue sauce

Peel, remove the root end, and chop the onion into pieces.
In a saucepan, sauté it over low heat with the paprika for about five minutes in a little sunflower oil.

The onion should become translucent, but don’t let it burn!
Add the tomato paste, water, sugar, apple cider vinegar, balsamic vinegar, and soy sauce.
Simmer the sauce, covered, over low heat for 15 minutes.
Stir occasionally.
Blend at the end of cooking to achieve a smooth consistency. Don’t blend for too long—it’s more appealing both in taste and appearance if you can still see the onion. And at least you can tell it’s homemade 😋
Serve your nuggets piping hot, with barbecue sauce and a green salad.

Tofu Nuggets with Homemade Barbecue Sauce