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Method

1. Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly.

2. Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs.

3. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt.

4. Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets.

5. To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl.

6. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets.

7. Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan.

8. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup.