Tofu Nuggets With Sweet Potato Wedges And Dips - cooking recipe

Ingredients

1 small clove garlic, peeled and finely chopped
1 tsp sweet paprika
2 tbsp olive oil
1 None lemon, juiced, plus grated zest of 1/2
200 g tofu, drained, squeezed between 2 tea towels and cut into 16 pieces
3 tbsp egg replacer
250 ml soya cream
1 None shallot, peeled and finely diced
5 sprigs fresh dill, little reserved for garnish, remainder finely chopped
3 tsp mustard
1 1/2 tsp caster sugar
1 litre vegetable oil
2 None sweet potatoes (about 350g each), peeled and cut into wedges
100 g plain flour
150 g cornflakes, crumbled
1 tsp coarse sea salt
100 g tomato ketchup

Preparation

To marinate the tofu, place garlic, paprika, 1 tbsp olive oil, lemon zest and 2 tbsp lemon juice in a bowl and season. Add tofu and marinate for 1 hour.
For the tartar sauce, whisk egg replacer with 6 tbsp water until smooth. Add vegan heavy cream, shallot, dill, mustard, 2 tbsp lemon juice and 1 tsp sugar. Gradually whisk in 1 tbsp olive oil. Season and set aside.
For the sweet potato wedges, heat vegetable oil in a large saucepan and fry potatoes for 2 mins. Remove with a slotted spoon and allow to drain on paper towels.
To finish the tofu, mix flour, 1/2 tsp sugar and 2/3 cup water. Season with salt. Remove tofu from marinade and roll first in flour then in cornflakes. Fry in hot oil for 3-4 mins, until crispy. Remove with a slotted spoon and drain on paper towels.
Return sweet potatoes to hot oil and fry for 3-5 mins until crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.
Arrange tofu nuggets and potato wedges on a serving plate. Garnish tartar sauce with reserved dill and serve on side with ketchup.