Baked Tofu Nuggets with Sweet Potato Wedges

Make baked tofu nuggets with sweet potato wedges, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Firm tofu (Press it first, then tear rather than cut. Torn edges go crispier. Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tbsp (10 g) Cornflour
A teaspoon Smoked paprika
1 clove, about 3 g Garlic
1 tbsp (15 g) Soy sauce
150 g Sweet potato (Raw, peeled weight.)
8 g Rapeseed oil
100 g Green beans
1 tbsp (15 g) Tomato ketchup
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Cut the sweet potato into wedges, toss with half the oil and salt and put on a tray. Roast for ten minutes before the tofu goes in.
2. Tear the pressed tofu into bite-sized pieces, toss with the soy sauce and crushed garlic, then with the cornflour, smoked paprika and pepper until every piece is coated and dry to the touch.
3. Spread on a second tray with the remaining oil and bake for twenty minutes, turning once, until golden and crisp at the edges. The wedges will be done at the same time.
4. Steam or boil the green beans for four minutes and serve everything with the ketchup.

Contains gluten cereals and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/baked-tofu-nuggets-sweet-potato-wedges

AI-generated images illustrating the recipe.

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