Air fryer tofu nuggets recipe
 Light and crispy, these are great veggie alternatives to chicken nuggets. Serve with vegetables for a family-friendly dinner or simply with a dip of your choice as a snack. Each serving provides 259 kcal, 14g protein, 33g carbohydrate (of which 4g sugars), 7g fat (of which 1.3g saturates), 2.8g fibre and 1.5g salt. 300g/10½oz extra firm tofu2 tbsp light soy sauce1 garlic clove, finely grated150g/5½oz plain flour2 tsp smoked sweet paprika150ml/5fl oz buttermilk1 tbsp apple cider vinegarolive oil spraysalt and freshly ground black peppersweet chilli sauce, to serve (optional) 300g/10½oz extra firm tofu 2 tbsp light soy sauce 1 garlic clove, finely grated 150g/5½oz plain flour 2 tsp smoked sweet paprika 150ml/5fl oz buttermilk 1 tbsp apple cider vinegar olive oil spray salt and freshly ground black pepper sweet chilli sauce, to serve (optional) Method Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl.Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets.Serve warm with sweet chilli sauce, if using. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Serve warm with sweet chilli sauce, if using. Serve warm with sweet chilli sauce, if using. Recipe tips For a vegan option, use nut milk with the juice of half a lemon to replace the buttermilk. Use chicken cubes instead of tofu for a fakeaway-style crispy chicken nugget. The cooking time may need to increase by a minute or two so check that the chicken is cooked through before you serve. This recipe was developed using a 5.5 litre/9½ pint air fryer.