Tofu and Okara Nuggets
If you are looking for healthy vegan nuggets, here is the answer! Before I became a vegetarian, I used to make a tofu and chicken mince nuggets recipe for my cooking class. I then noticed that all other recipes I created for my Tofusion cooking class were vegetarian, and so I decided to make the nuggets totally vegetarian. I substituted chicken with okara and added vegetable stock. It went very well. Seriously, it tastes almost the same as the chicken version.
- 250g (9oz) okara
- 1/2 onion, finely grated
- 1/2 potato, finely grated
- 250g (9oz) hard tofu, crumbled finely by hand
- 3 tablespoons potato starch
- 2 teaspoons MSG-free vegetable stock powder
- Pinch of nutmeg
- Pinch of salt and pepper
- 1.1/2 tablespoons honey
- 1 tablespoon Dijon mustard
1. To make honey mustard, combine the honey and mustard.
2. Place the rest of the ingredients in a bowl and, using your hands, mix until well combined. Shape tablespoons of mixture into nuggets.
3. Heat oil in a saucepan over a high heat. When oil is hot, deep-fry the nuggets until golden.
4. Drain the nuggets on absorbent paper.
5. Serve with honey mustard and sweet chilli sauce
Vegan option: For a vegan alternative, use agave syrup instead of honey.
This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
There are also more exciting recipes in Japanese superfoods and my latest book Top 3 Japanese superfoods for natural weight loss.
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