Crispy Tofu Nuggets With BBQ Beans And Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Cut your potatoes (skins on) into wedges

Add the wedges to a baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

While the potato wedges are cooking, cut your tofu into 6 nuggets per person

Press each tofu nugget dry with kitchen paper

Add a handful of flour to a plate

Combine your mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] water in a bowl

Combine your panko breadcrumbs with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a pinch of salt and pepper in a separate bowl – this is your breadcrumb mixture

Coat the tofu nuggets in the flour, tap off the excess, then add them into your mayo until lightly coated

Press them into the breadcrumb mixture firmly to evenly coat all over

Add the breaded tofu nuggets to a separate baking tray and put the tray in the oven for 20-25 min or until golden and crispy – these are your crispy tofu nuggets

While the crispy tofu nuggets are cooking, drain and rinse your cannellini beans

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your tomato paste, drained cannellini beans, vegetable stock, BBQ sauce and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 5-10 min or until thickened to a baked bean consistency – these are your BBQ beans

Meanwhile, chop your chives finely