Crunchy tofu nuggets with blue cheese slaw - delicious. magazine

Ingredients

• 100g soured cream
• 1½ tbsp dijon mustard
• 2 tbsp cider vinegar
• 2 tsp caraway seeds
• 150g soft blue cheese (check it’s vegetarian if need be)
• 2 finely sliced carrots
• 3 finely sliced celery sticks
• ½ finely sliced white cabbage
• 2-3 sliced green chillies (optional)
• 70g self-raising flour
• 70g rice flour
• 1½ tsp garlic salt
• 1 tsp ground white pepper
• ½ tsp black pepper
• 1 large free-range egg
• 280g extra-firm tofu
• 2 tbsp rice flour
• Freshly chopped coriander or parsley and crispy fried onions, to serve