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
100g of Panko Breadcrumbs
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.
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.
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.
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.
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!