Original source: One Green Planet
SERVES 2
INGREDIENTS
For the Tofu Nuggets
½ cup all-purpose flour (65 g)
1 teaspoon raw cane sugar
1 teaspoon sea salt
2¾ cups unsweetened cornflakes (100 g)
14 ounces tofu (400 g)
2 cups vegetable oil (500 mL)
For the Curry Ketchup
Juice from ½ lemon
⅔ cup tomato paste (140 g)
2 tablespoons agave syrup
1 teaspoon curry powder
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
PREPARATION
For the Tofu Nuggets
Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water until the batter is smooth.
Finely crumble the cornflakes.
Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets.
Dip the nuggets in the batter and then coat them with the cornflakes.
Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
Fry the nuggets for approx. 3 minutes.
Transfer to a plate lined with paper towels to absorb any excess oil.
For the Curry Ketchup
Mix all of the ingredients with 3 tablespoons water.
Serve with the nuggets.
-Tnuva- 
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