Giulia discovered vegan cuisine and its diversity in 2018. Cooking and creating is her passion. On her blog she regularly develops individual recipes and pictures.
Ingredients for 4 servings:
Tofunuggets:
400 g tofu
100 ml soy milk
2.5 tablespoons yeast extract
2 tablespoons cornstarch
1 c chickpea flour
1 c wholemeal breadcrumbs
1 teaspoon chili
1 tablespoon smoked paprika powder
1/2 tablespoon cumin
2 tablespoons onion powder
Dill herb dip:
250 g soy yoghurt
1 teaspoon salt
1 lemon (juice)
1/2 bunch dill
Pepper
Preparation
Preparation time: 20 minutes
- Mix the soy milk with the yeast extract in a small bowl. Put the chickpea flour in an extra bowl
- Mix the spices with the breadcrumbs and place in a small bowl
- Squeeze the tofu and cut it into 1cm thick strips
- First turn the tofu strips in the chickpea flour, then dip them in the soy milk/yeast extract and cover with the breadcrumbs
- Fry the tofu strips in a pan with plenty of olive oil
- Oil-free version: Bake in the oven at 180°C for 25 minutes until its golden/brown
- In the meantime, mix the yoghurt with the remaining ingredients and season with pepper
- Serve together
