Tofu Nuggets with Sweet Potato Wedges

Crispy baked tofu nuggets coated in cornflake crumbs, served with golden roasted sweet potato wedges. Naturally kid-friendly, easy to dip, and gentle on sensitive stomachs when paired with a simple ketchup or homemade mayo. Perfect for little hands and big appetites.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 14 oz firm tofu, drained and pressed
  • 1½ lb sweet potatoes (about 2 medium)
  • 2 cups cornflakes, crushed into coarse crumbs (use gluten-free if needed)
  • 3 tbsp olive oil, divided
  • 3 tbsp cornstarch
  • 3 tbsp water
  • ¾ tsp salt, divided
  • ½ tsp smoked paprika (optional, for the nuggets)
  • ¼ tsp black pepper (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut 1½ lb (680 g) sweet potatoes into wedges about ½ inch thick at the widest part. Try to keep them roughly the same size so they cook evenly.
  3. Toss the sweet potato wedges with 2 tbsp (30 ml) olive oil and ¼ tsp salt in a medium bowl until evenly coated. Spread them in a single layer on one half of the prepared baking sheet, skin side down if possible. Roast for 25 to 30 minutes, flipping halfway, until the edges are caramelized and the insides are tender when pierced with a fork.
  4. While the sweet potatoes roast, drain and press 14 oz (400 g) firm tofu between kitchen towels or paper towels to remove as much moisture as possible. Let it sit for a few minutes under something heavy, like a cutting board with a can on top.
  5. Cut the pressed tofu into bite-sized nugget shapes, about 1 inch by 1½ inches. Pat them dry again if they still feel wet.
  6. Crush 2 cups (60 g) cornflakes in a shallow dish using your hands or the bottom of a measuring cup until you have coarse crumbs. Stir in ½ tsp smoked paprika and ¼ tsp black pepper (if using), plus ¼ tsp salt.
  7. In a small bowl, whisk together 3 tbsp (25 g) cornstarch and 3 tbsp (45 ml) water until smooth and slightly thick.
  8. Dip each tofu nugget into the cornstarch slurry, letting any excess drip off, then press it into the cornflake crumbs, coating all sides. Place the coated nuggets on the empty half of the baking sheet (or use a second sheet if needed). Drizzle or brush the tops lightly with 1 tbsp (15 ml) olive oil.
  9. Once the sweet potatoes have roasted for about 15 minutes and you've flipped them, add the baking sheet of tofu nuggets to the oven. Bake the nuggets for 15 to 18 minutes, flipping them halfway through, until the coating is golden and crispy.
  10. Remove both the sweet potato wedges and the tofu nuggets from the oven. Let them cool for a minute or two, then serve warm with ketchup or your favorite dipping sauce.