Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Serves: 4
Prep Time: 20 minutes (plus 30 minutes pressing)
Cook Time: 20–25 minutes
Ingredients
Seeded Tofu
- 280g extra-firm tofu
- 2 tbsp cornflour
- 2 tbsp soy sauce or tamari
- 2 tbsp water
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 40g pumpkin seeds
- 40g sunflower seeds
- 1 tbsp olive oil
Mango Dip
- 100g dried mango
- Juice of 1 1/2 limes
- 1 tsp grated fresh ginger
- 1 tsp maple syrup
- Small handful fresh coriander (optional)
- Pinch of chilli flakes
- Splash of water, if needed
Method
- Cut the tofu into chunky nugget-sized pieces and pat dry with kitchen paper.
- Pulse the pumpkin and sunflower seeds in a food processor until they resemble coarse breadcrumbs, leaving a few larger pieces for extra crunch.
- In a bowl, whisk together the cornflour, soy sauce, water, garlic powder and smoked paprika to form a thick coating. Add the tofu pieces and gently toss until evenly coated.
- Press each piece firmly into the seed mixture until well coated on all sides.
- Arrange on a lined baking tray, drizzle with the olive oil and bake at 200°C (180°C fan) for 20–25 minutes, turning halfway, until crisp and golden. Alternatively, air fry at 190°C for 15–18 minutes.
- Arrange on a lined baking tray, drizzle with the olive oil and bake at 200°C (180°C fan) for 20–25 minutes, turning halfway, until crisp and golden. Alternatively, air fry at 190°C for 15–18 minutes.
- Serve the hot tofu nuggets with the mango dip alongside for dunking.
Tip
The mango dip is delicious drizzled over grain bowls, salads or roasted vegetables too.
