Pan-Fried Vegan Tofu Nuggets With Cashews

These homemade tofu nuggets use firm tofu, cashews and panko, with no egg to bind them. Press the tofu first, then shallow-fry the nuggets for a golden outside and a soft center.

Ingredients

• 1 block firm tofu (about 360 g)
• 50 g cashews (or mixed nuts)
• 1 1/2 cups panko (original Japanese cup measure, about 300 mL by volume)
• 1/3 teaspoon salt
• A pinch of pepper
• 1 tablespoon wheat flour
• Oil for shallow-frying

Method

1. Wrap the firm tofu in a clean cloth or paper towels. Place an even weight on top and press it for at least 10 minutes.
2. Blend the drained tofu, nuts, panko, salt and pepper in a food processor until smooth.
3. Roll and flatten into nugget shapes. If the mixture is too soft, add a little more panko. Coat the nuggets lightly with flour.
4. Heat enough oil to cover the bottom of a skillet over medium heat. Shallow-fry for about 2 to 3 minutes per side until golden.

Check the breadcrumbs and nuts

This recipe contains soy, wheat and cashews. Check the full ingredient list if you use mixed nuts. For vegan nuggets, choose breadcrumbs made without milk or eggs. (FDA food allergen labeling guide)

In the original article, the author reported that her husband and daughter enjoyed this batch as a snack.