[ RECIPE ] Tofu Nugget Katsu Curry

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Serves: 4

Ingredients

Instructions

Start by generously seasoning the tofu chunks with salt and pepper, then in a separate bowl combine the breadcrumbs, olive oil, cumin, paprika and nutritional yeast flakes.
Meanwhile place the cornflour into another bowl, and the almond milk and apple cider vinegar into a third (leave this for 2-3 minutes until the milk starts to curdle). Pre-heat the oven to 200C.
Roll the tofu chunks first into the cornflour, then into the milk then into the breadcrumb mix before placing onto a greased baking tray. Then place into the oven for 30 minutes, turning halfway.
With 20 minutes remaining, put the rice on to cook and fry the courgette and aubergine in a separate frying pan. Place a saucepan on a medium-high heat and add the coconut oil. Once hot add the onion and carrots and fry for 5-8 minutes or until soft. Add the garlic and banana and fry for a couple more minutes then add the remaining ingredients. Simmer for a further 10 minutes.
After this time remove the saucepan from the heat and carefully blend using a stick blender.
Remove the tofu nuggets from the oven and coat with the sauce then serve with the courgette and aubergines and the rice.

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