Vegan nuggets with curry ketchup

Ingredients for 2 servings:

• 65 g wheat flour type 550
• 1 tsp cane sugar
• 1 tsp sea salt
• 90 ml water
• 200 g cornflakes
• 400 g tofu, natural
• 400 ml vegetable oil (not olive oil)
• ¼ lemon(s), the juice
• 140 g tomato paste
• 2 tbsp agave syrup
• 3 tbsp water
• 1 tsp curry powder
• 2 tbsp olive oil
• Sea salt
• Pepper, black or mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Mix the flour, cane sugar, and salt with 90 ml of water to form a smooth batter (using a whisk), then pour the batter into a shallow bowl. In a separate bowl, finely crumble the cornflakes; this is best done with your hands. Transfer the cornflakes to another shallow bowl. Drain the tofu and cut into 1 cm thick slices, then halve again crosswise to create small rectangles. Now place these raw tofu squares in the flour batter and coat them on all sides with the batter; this is easiest done with your fingers. Then place the nuggets in the cornflake crumbs, coating them on all sides (Tip: Have someone else do this). Important: Press the cornflakes down firmly! Now heat the oil in a deep fryer or small saucepan. When a wooden skewer is placed in the fat and bubbles rise from it, it’s hot enough. Now carefully (!) slide the nuggets from a wooden spoon into the pot. Caution: Danger of splashing! The nuggets should not be stacked on top of each other in the pot. After about 4 minutes, when the tofu is already cooked, carefully remove them from the oil with the wooden spoon. Place them on a plate lined with kitchen paper. For the curry ketchup, simply mix all the ingredients and add 3 tablespoons of water. Tip: The oil heated in the pot can be stored and filtered if necessary. It can also be used as a salad dressing, etc., with the nugget flavor.