Tofu Nuggets with Tonkatsu Sauce

Mix the ketchup, Worcestershire sauce, soy sauce, and sugar together in a bowl. Set it aside to let the flavours come together while you prep everything else. You can also use a store-bought tonkatsu sauce if you can find it.

Place the tofu on a deep plate, put another plate or a cutting board on top, and weigh it down with something heavy. Let it press for at least 15 minutes so the excess water drains out.

Mix the mayonnaise and Dijon mustard together in a bowl — use a vegan mayo if you want to keep the whole dish vegan.

In a separate wide bowl, mix together the panko breadcrumbs, nutritional yeast, black sesame seeds, paprika powder, garlic powder, dried parsley, salt, and pepper.

Pat the pressed tofu dry with paper towels, then cut it into large chunks — about 12 pieces per block (270 g each).

Dip each piece of tofu into the mayo-mustard mixture, then drop it into the panko mix and press it around so it's well coated on all sides.

Arrange the coated pieces on a baking tray lined with baking paper and bake at 200 °C for about 30 minutes. Alternatively, you can deep-fry them in a deep pan with at least 2 cm of oil until golden brown.