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If you harbour any doubt about the potential of tofu to wow someone, let these little nuggets set the record straight. Generously seasoned, crunchy on the outside, and soft on the inside – the perfect way to enjoy tofu.

You will need

Serves 2

  • 300 grams semi-firm tofu
  • 450 ml oat milk
  • 1 lemon, juice only
  • 500 ml vegetable oil
  • 500 grams plain flour
  • 3 tablespoons corn flour
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon grated nutmeg

To serve:

  • Lemon juice
  • Spring onion, finely sliced
  • Your favourite dipping sauce

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10 mins to prep

10 mins to cook

  1. Step 1

    On a plate, place your tofu and gently compress to remove any excess liquid, patting dry with paper towel.

  2. Step 2

    Combine the oat milk and lemon juice in a bowl and stir, then roughly tear the tofu into bite size pieces and add it to marinate for at least 20 minutes.

  3. Step 3

    In a separate bowl, mix the flour and all of the spices for the breading, before adding in the marinated tofu and tossing through until completely coated.

  4. Step 4

    In a heavy-based cast iron skillet, bring the oil to heat (approximately 180°C), and add in the tofu, frying for 5 minutes or until the flour mixture is golden and crunchy.

  5. Step 5

    Remove from heat and place on a rack to drain, seasoning with salt (pepper optional).

  6. Step 6

    Transfer to a bowl and serve with a squeeze of fresh lemon and spring onion to garnish. Enjoy as-is, or dunk in BBQ, buffalo, hot sauce, or a vegan ranch dip if you like!

Recipe: Simon Toohey

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