Medium

Tofu nuggets with beetroot romesco

Name: Tofu nuggets with beetroot romesco
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 525 g Firm tofu; 150 ml Unsweetened soya drink; 15 g Mustard; 30 ml Vinegar (15 ml coating and 15 ml sauce); 80 g Plain flour (estimated amount retained); 80 g Cornflour (estimated amount retained); 5 g Sweet paprika; 5 g Curry; 3 g Garlic powder; 90 g Extra virgin olive oil (50 g sauce and estimated 40 g oil uptake); 300 g Beetroot (raw, peeled); 300 g Tomato; 120 g Spring Onion; 25 g Garlic; 25 g Almonds; 25 g Hazelnuts; 25 g Choricero pepper paste; 3 g Parsley; 3 g Salt

Total time85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

Crisp spiced tofu with a roasted beetroot, tomato and nut sauce.

35 minprep

50 mincooking

4servings

2.734 kcalwhole recipe

684 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Vegan Main course 1 to 2 hours Home-style

Lactose-free and 5 more Indicative dietary requirements

View full classification 21 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freePeanut-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

BakingFrying

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Firm tofu 525 g
Unsweetened soya drink 150 ml
Mustard 15 g
Vinegar 15 ml coating and 15 ml sauce 30 ml
Plain flour estimated amount retained 80 g
Cornflour estimated amount retained 80 g
Sweet paprika 5 g
Curry 5 g
Garlic powder 3 g
Extra virgin olive oil 50 g sauce and estimated 40 g oil uptake 90 g
Beetroot raw, peeled 300 g
Tomato 300 g
Spring Onion 120 g
Garlic 25 g
Almonds 25 g
Hazelnuts 25 g
Choricero pepper paste 25 g
Parsley 3 g
Salt 3 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tools

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Hand blender

Blend smooth sauces and purées just the way you like them.

View on Amazon

Kitchen knives

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Roast small beetroot cubes, tomato, spring onion and unpeeled garlic at 190 °C for 40–50 minutes until the beetroot is tender. Dry-toast the almonds and hazelnuts.
Peel the roasted garlic and blend with the vegetables, nuts, choricero pepper pulp, 15 ml vinegar, salt and 50 g oil. Set aside the sauce. Press the tofu between clean cloths for 15 minutes and cut into 3 cm cubes.
Mix the soya drink, mustard and remaining vinegar. In another bowl mix flour, cornflour, paprika, curry, garlic powder and salt. Dip the tofu in the liquid and dry mixture, repeating once to make a thin even coating.
Fry in oil at 175 °C, in batches, for 4–5 minutes until golden. Drain and serve over the romesco with parsley.