Vegan fried ‘chicken’

Tofu is a versatile substitute for meat or fish. The marinade on these nuggets makes for a satisfying bite. SERVES 4 PREP 25min COOK about 10min

• 1 x 280g pack of firm tofu, we used The Tofoo Co Naked Extra Firm Tofu

• 75g (3oz) plain flour

• 2tsp garlic granules

• 1tsp hot paprika, plus extra to serve

• 150ml (5fl oz) unsweetened almond milk

• 100g (3½oz) panko breadcrumbs

• Vegetable oil, to fry

• Ketchup, sweet potato fries and green salad optional, to serve

1 Drain tofu and cut into 2cm (¾in) cubes. We used this tofu as it doesn’t need to be pressed. If you can’t find it, use another firm tofu and press it first. Here’s how: put the tofu block on a plate lined with a few layers of kitchen paper. Cover with a few more layers of kitchen paper and top with a plate weighed down with tinned food. Leave to drain for 30min before continuing with the recipe. 2 In a large bowl, mix flour, garlic granules, paprika and seasoning. Add almond milk and whisk until smooth. Spread panko on a lipped plate. Working

in batches, coat tofu in the batter, then toss in the breadcrumbs. Set aside.

3 Fill a large, high-sided pan ⅓ full with oil. Heat to 180°C, or until a small piece of bread turns golden in about 40sec.

4 Fry the tofu in batches, for 1-2min each, until golden and crisp. Remove from oil using a slotted spoon and transfer to a baking tray lined with kitchen paper. Sprinkle with salt and paprika. Serve with ketchup, sweet potato fries and a green salad, if you like. PER SERVING: CALS 335; FAT 16G; SAT FAT 2G; CARBS 34G