Tofu nuggets with slaw

ingredients

• 210g firm tofu, drained
• 5g cornflour
• 30ml soya milk
• 15g panko or fine white breadcrumbs
• 15g nutritional yeast
• ½ tsp smoked paprika
• salt and pepper
• 1½ tsp olive oil
• hot sauce, to serve

Slaw

• 1 small carrot, peeled and shredded
• 105g red or white cabbage, or a r
• ½ lime, juice
• small bunch coriander, finely chopped

method

Step 1 Preheat the oven to 180°C and line a baking tray. Cut the tofu into sticks, place between a few pieces of kitchen roll and put underneath something heavy to absorb some of the extra water. Step 2 Place the cornflour and milk in separate shallow dishes. Mix the breadcrumbs, nutritional yeast and paprika together in a bowl along with some salt and pepper. Dip a piece of tofu in the cornflour, shaking off any excess, then dip in the milk followed by the breadcrumb mix and evenly coat each side. Step 3 turning halfway through. Place the tofu nugget on the baking tray and repeat with the remaining tofu. Drizzle the oil over the nuggets and place in the oven for 30 minutes, Step 4 Meanwhile make the slaw by massaging all of the ingredients together in a bowl with your hands along with a pinch of salt. Serve the tofu nuggets with the slaw and a little hot sauce.