Photo: Soymeat Nuggets - Ketchup Soy Sauce

This is a vegan recipe that does not use animal-based ingredients, but these nuggets are full of umami from mushrooms and soy sauce, volume and satisfaction.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Ingredients for 10 nuggets.

Ingredients(Servings: 2)

50 g (1.8 oz.)

80 g (2.8 oz.)

as needed (about 30 g/1.1 oz.)

as needed


1/4 bulb 50 g (1.8 oz.)

3 (30 g/1.1 oz.)

3 Tbsp

1/2 tsp

1/4 tsp

a dash


50 g (1.8 oz.)

1/4 tsp

60 ml (2.1 fl. oz.)

(C)Ketchup Soy Sauce

4 Tbsp

1 & 1/2 Tbsp

a dash (2 to 3 sprinkles)


  1. Rehydrate the soymeat using the method indicated on the label, place into water to cool, then thoroughly squeeze out excess moisture.
  2. Wrap the tofu in paper towel to squeeze out and absorb excess moisture.
  3. Combine together the batter ingredients.
  4. Place (1), (2) and (A) into a bowl, knead together well, divide into 10 portions, shape into ovals, and then cover with the flour.
  5. Heat the deep-frying oil to 170C (338F), use a fork to dip the nuggets into (3), then deep-fry to golden.
  6. Serve (5) onto a plate with a side of the well-mixed sauce.