Tofu Nuggets With Sweet Potato Wedges And Dips

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Arrange tofu nuggets and potato wedges on a serving plate. Garnish tartar sauce with reserved dill and serve on side with ketchup.

clove garlic, sweet paprika, olive oil, lemon, egg, soya cream, shallot, dill, mustard, sugar, vegetable oil, sweet potatoes, flour, cornflakes, salt, tomato ketchup

Taken from recipes-plus.com/api/v2.0/recipes/19150 (may not work)