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Prep Time
30 min
Cuisine
American
Plant-based nuggets are a weeknight winner, no matter your age! You’ll make these ones with crispy breaded tofu, and serve with homemade barbecue beans and wedges.
Prep Time
30 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 740 kJ 177 kcal |
2989 kJ 714 kcal |
Fat of which saturates |
6.6 g 0.9 g |
26.6 g 3.5 g |
Carbohydrate of which sugars |
21.2 g 3 g |
85.4 g 12.2 g |
Fibre | 2.7 g | 10.8 g |
Protein | 7.9 g | 31.8 g |
Salt | 0.42 g | 1.69 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil half a kettle
Cut the potatoes (skins on) into wedges
Add the potato wedges to a tray, drizzle with 1 tbsp [2 tbsp] vegetable oil, season with a pinch of salt and give everything a good mix up
Put the tray in the oven for 20-25 min or until crisp and golden
While the potato wedges are cooking, cut the tofu into 12 [24] nuggets
Press each tofu nugget dry with kitchen paper
Add a handful of flour to a plate
Combine the free-from mayonnaise with 1 tbsp [2 tbsp] water in a bowl
Combine the panko breadcrumbs with 1 tbsp [2 tbsp] vegetable oil and a pinch of salt and pepper in a separate bowl – this is your breadcrumb mixture
Coat the tofu nuggets in the flour, tap off the excess, then add them into the free-from mayonnaise until lightly coated
Press them into the breadcrumb mixture firmly to evenly coat all over
Add the tofu nuggets to a baking tray and put the tray in the oven for 20-25 min or until golden and crispy – these are your tofu nuggets
Meanwhile, drain and rinse the cannellini beans
Dissolve 1/2 [1] Knorr vegetable stock cube in 150ml [250ml] boiled water
Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat
Once hot, add the tomato paste, cannellini beans, vegetable stock, hickory smoked BBQ sauce and 1 tsp [2 tsp] sugar and cook for 5-10 min or until thickened to a baked bean consistency – these are your BBQ beans
Meanwhile, chop the chives finely
Serve the tofu nuggets with the potato wedges and BBQ beans to the side
Garnish with the chopped chives
Enjoy!