Tofu nuggets with slaw

Servings: 1

Ingredients

              210g firm tofu, drained
            
              5g cornflour
            
              30ml soya milk
            
              15g panko or fine white breadcrumbs
            
              15g nutritional yeast
            
              ½ tsp smoked paprika
            
salt and pepper

              1½ tsp olive oil
            
hot sauce, to serve

              Slaw:
            
              1 small carrot, peeled and shredded
            
              105g red or white cabbage, or a r
            
              ½ lime, juice
            
              small bunch coriander, finely chopped

Directions

Step 1
Preheat the oven to 180°C and line a baking tray. Cut the tofu into sticks, place between a few pieces of kitchen roll and put underneath something heavy to absorb some of the extra water.
Step 2
Place the cornflour and milk in separate shallow dishes. Mix the breadcrumbs, nutritional yeast and paprika together in a bowl along with some salt and pepper. Dip a piece of tofu in the cornflour, shaking off any excess, then dip in the milk followed by the breadcrumb mix and evenly coat each side.
Step 3
turning halfway through.
Place the tofu nugget on the baking tray and repeat with the remaining tofu. Drizzle the oil over the nuggets and place in the oven for 30 minutes,
Step 4
Meanwhile make the slaw by massaging all of the ingredients together in a bowl with your hands along with a pinch of salt. Serve the tofu nuggets with the slaw and a little hot sauce.