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 time1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Soya: Ingredient to check: Firm tofu, Unsweetened soya drink. Nuts: Ingredient to check: Almonds, Hazelnuts. Mustard: Ingredient to check: Mustard. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

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

Jump to steps

35 minpreparation and possible waiting

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: 1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Main course 1 to 2 hours Home-style

Allergens

View full classification 20 tags

Diet

Vegan

Dietary requirements

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

Dish type

Main course

Meal

Lunch

Preparation

BakingFryingToasting

Appliances

OvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

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

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. 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.