Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.