Ingredients for 2 servings:

For the nuggets

200 gr. tofu

1 cup double concentrated mushroom broth

For dry breading

1/2 cup all-purpose flour

1 tbsp corn flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp turmeric

1/2 tsp smoked paprika

1/3 tsp pepper

For wet breading

1/2 cup soy milk

5 tbsp chickpea flour

1 tsp corn flour

1 pinch turmeric

For serving

Mayo Vegan Sauce with Smoked Chili Flakes by Condito The Green Line

Method:

Squeeze the tofu to drain its water. Cut up into pieces of approximately the same size and add to the broth for 30 minutes.

In one bowl, mix all the dry breading ingredients, and in another, mix all the wet breading ingredients.

Take each nugget and press softly to release as much broth as possible without crushing. Dip the nugget in the dry mix first and then the wet mix second, cover it as much as possible and dust off any excess mixture carefully. If you like you can repeat the dipping process once more, giving your nuggets a richer crust.

Fry the nuggets in boiling hot oil until they are golden and then let them rest on an absorbent paper towels to absorb the oil.

Serve with Mayo Vegan Sauce with Smoked Chili Flakes.