Veganuary 2020- Katsu Curry Tofu Nuggets

Katsu Curry Tofu Nuggets

Veganuary 2020 is here, and I had a craving for Chicken Nuggets. Here’s my attempt to deal with that.


  • 4 Tbsps of Katsu Curry Sauce

  • 1 Can of Coconut Milk

  • 1 Stock Pot

  • 800g of Tofu (Drained)

  • 1 Tsp of Cumin Seeds

  • 3 Large Sweet Potatoes

  • 1Tbsp of Sriracha

  • Salt, Pepper and Olive Oil

  • 2 Handful of Spinach

  • Spring Onions

  • 100g of Panko Breadcrumbs

Step 1

Bake your Potatoes!

Start Pre-heating your oven to Gas Mark 6/ 200 Degrees Celsius. Put the Potatoes in the oven oiled and seasoned with Salt and Pepper. Give a little bit of a prick for best results as well. Bake for 50 Minutes.

Step 2

Prep your Nuggets!

Press your Tofu to drain away the Tofu Water in Kitchen Roll between 2 plates with something heavy on top. Cut into Nugget Sized Chunks and Marinade in 2 Tbsps Katsu Curry Sauce with a third of your Can of Coconut Milk. Add to Seasoned Breadcrumbs and cover your Nuggets in an even Coating of Breadcrumbs. Add to a Baking Tray. Bake at Gas Mark 6/ 200 Degrees for 15 Minutes before Flipping and Baking for another 15.

Step 3

Make your Curry Sauce!
Add 2 Tbsps of Curry Sauce to a Pan with another third of your coconut milk, your stock pot and 100ml of Water. stir and Bring to a boil over a high heat before turning down the sauce and leaving to thicken up. season with salt and pepper.

Step 4

Mash your potatoes!

Take the skin off of your baked potatoes and add to a bowl. Mash your Potatoes with a Fork before adding Cumin Seed, Salt, Pepper, Sriracha, and the rest of your Coconut Milk. Mix to create creamy and decadent Sweet Potato Mash.

Step 5


Wilt your spinach in your microwave for a minute at high power. Serve your mash on top of the Spinach before adding a couple of nuggets, drizzled in your curry sauce.

Enjoy this recipe. Let me know how you get on!

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