Crispy Tofu Nuggets, Recipe Of The Week, More Chanakah Recipes, Matzo Ball Soup, Sweet Potato and Apple Latkes

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These tofu nuggets are a vegan twist on a traditional favorite and beat the fast food variety any day. If you don’t want to deep fry them, you can also fry them in a skillet until golden brown. The curry ketchup is a unique dipping sauce that packs a punch and perfectly complements the dish. It also goes great with your morning tofu scramble eggs!

CRISPY TOFU NUGGETS [VEGAN]

THIS RECIPE IS :

SERVES

2

INGREDIENTS

FOR THE TOFU NUGGETS:

  • 1/2 cup all-purpose flour
  • 1 teaspoon raw cane sugar
  • 1 teaspoon sea salt
  • 2 3/4 cups unsweetened cornflakes
  • 1 14-ounce block tofu
  • 2 cups vegetable oil

FOR THE CURRY KETCHUP:

  • Juice from 1/2 lemon
  • 2/3 cup tomato paste
  • 2 tablespoons agave syrup
  • 1 teaspoon curry powder
  • 2 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper

PREPARATION

TO MAKE THE TOFU NUGGETS:

  1. Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons water until the batter is smooth. Finely crumble the cornflakes.
  2. Cut the tofu into slices that are just under 1/2-inch, and then use a knife to shape the tofu into nuggets. Dip the nuggets in the batter and then coat them with the cornflakes.
  3. 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.
  4. Fry the nuggets for approximately 3 minutes. Transfer to a plate lined with paper towels to absorb any excess oil.

TO MAKE THE CURRY KETCHUP:

  1. Mix all of the ingredients with 3 tablespoons water. Serve with the nuggets.

NUTRITIONAL INFORMATION

Total Calories: 5212 | Total Carbs: 175 g | Total Fat: 492 g | Total Protein: 50 g | Total Sodium: 568 g | Total Sugar: 46 g

Per Serving: 2606 | Carbs: 88 g | Fat: 246 g | Protein: 25 g | Sodium: 284 g | Sugar: 23 g

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TOFU

AUTHOR & RECIPE DETAILS


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Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit and Vegan For Fun. He has lost seventy-seven pounds since converting to a vegan diet after tragically losing his father to a heart attack at the age of nineteen. He currently resides in Berlin, Germany.
 




























MATZO BALL SOUP [VEGAN]

THIS RECIPE IS :

CALORIES

957

INGREDIENTS

TO MAKE THE SOUP:

  • 2 teaspoons safflower oil
  • 3 large carrots, cut into chunks
  • 3-4 celery stalks with leaves, cut into chunks
  • 1 large onion, cut into chunks
  • 4 large cloves of garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 4 cups vegetable stock
  • 2 cups water
  • Salt and pepper to taste

TO MAKE THE MATZO BALLS:

  • 4 teaspoons egg replacer + 3/4 cup warm water OR 1/4 cup potato starch
  • 1 cup matzo meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons safflower oil
  • 1 1/3 cup seltzer

PREPARATION

TO MAKE THE SOUP:

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the carrots, celery, onions and garlic.
  3. Sauté for 5 minutes until the vegetables just start to become tender. Mix in the spices.
  4. Add the broth and the water, raise the heat to high and bring to a boil.
  5. Then reduce the heat, cover the pot and let simmer for at least one hour.
  6. Add salt and pepper to taste.
  7. Make the matzo balls during this time.

TO MAKE THE MATZO BALLS:

  1. If using the egg replacer: Mix the egg replacer and warm water together and let sit for 5 minutes.
  2. Mix the dry ingredients together. Add the wet ingredients including the egg replacer/water mixture, if using. You should have a very thick batter. If you need to, add more seltzer or more matzoh meal. Cover with plastic wrap and refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gluten-free matzo meal may be stickier and thicker. It might require additional seltzer. Gently add the balls to the simmering soup pot and let cook over low heat for about 20-25 minutes. Remove the matzoh balls from the soup until ready to serve.
  3. Serve the soup with one or two matzo balls per person. Add rice or noodles, if desired. Enjoy!

NUTRITIONAL INFORMATION

Total Calories: 957 | Total Carbs: 168 g | Total Fat: 21 g | Total Protein: 17 g | Total Sodium: 2,339 mg | Total Sugar: 19 g

AUTHOR & RECIPE DETAILS


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When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The “V” Word websitewhich focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea’s hope that she can spread the “V” Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.
 






























SWEET POTATO AND APPLE LATKES [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

INGREDIENTS

FOR THE SWEET POTATO AND APPLE LATKES:

  • 1 large sweet potato, peeled
  • 1 apple, peeled and quartered
  • 1/2 onion, diced
  • 1 teaspoon salt
  • 1 tablespoon arrowroot powder
  • 2 tablespoons spelt flour, or oat flour for a gluten-free version
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • Pepper to taste
  • Kale, for garnish (optional)

FOR THE TAHINI LEMON DRIZZLE:

  • 3 tablespoons tahini
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • Water, as needed to thin sauce
  • Sriracha (optional)

PREPARATION

  1. Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.
  2. Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, arrowroot, spelt flour, olive oil, turmeric, and pepper. Mix to combine.
  3. Heat a cast iron pan (or another skillet) over medium-high heat. Add approximately 2 tablespoons olive oil. When the pan is hot, take a handful (about 1/4 cup) of the latke batter and squeeze it together into a flat-ish round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2-4 minutes per side, until golden brown and crispy. Transfer to a plate or wire rack covered in paper towel to cool.
  4. Repeat until all of the latkes are cooked (you can place the cooked ones in the oven at 200°F to keep them warm while cooking). Serve hot with plenty of sauce.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


APPLE
SWEET POTATO

AUTHOR & RECIPE DETAILS


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Hi there! I’m Maya. On my blog – Spice + Sprout – you will find original recipes, words, photography and stories of a plant-powered life! My food philosophy is simple: I eat what my body tells me will make it happiest, which 99 percent of the time is veggies and a vegan diet. I love food, community, art and most of all when those things intertwine. I am excited to share them all with you!
 

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