Baked Sweet Potato and Tofu Nuggets
Serves 6 | Makes approximately 25 nuggets
Baked sweet potato and tofu nuggets that everyone in th e family will love
(Photo: Boaz Lavie)
Ingredients
- 2 medium sweet potatoes
- 150 grams (5.3 oz.) plain tofu (½ package)
- 4 tablespoons soy sauce
- 1 tablespoon olive oil
- ½ teaspoon baking powder or baking soda
- ½ cup quick-cooking oats
- ½ teaspoon sweet paprika
- 1 tablespoon date syrup (silan)
- Optional: 1 teaspoon curry powder (recommended)
- Salt and black pepper
- Olive oil, for baking
For the coating:
- 1 cup breadcrumbs
- ¼ cup sesame seeds
- ½ teaspoon salt
For serving:
- Mayonnaise, soy sauce, sweet chili sauce or other dipping sauces
Instructions
1. Cook the sweet potatoes: Wash the sweet potatoes thoroughly. Place them in a microwave-safe bowl and add enough tap water to more or less cover them. Cover the bowl and microwave for 7–10 minutes, until the sweet potatoes are tender. It is recommended to pause halfway through and turn them over. Carefully remove the bowl (it will be very hot!) and let cool slightly.
2. Prepare the sweet potatoes: Cut the sweet potatoes in half lengthwise and scoop out the flesh. Transfer half of the flesh to a food processor. Alternatively, place it in a large bowl and use an immersion blender.
3. Make the nugget mixture: Pat the tofu dry to remove excess moisture and cut into small cubes. Add to the food processor along with the remaining nugget ingredients, 1 teaspoon salt and ½ teaspoon black pepper. Blend until smooth. Add the remaining sweet potato flesh and mix by hand until evenly combined. Refrigerate for a few minutes to firm up, or overnight if preferred.
4. Prepare the coating: Combine the breadcrumbs, sesame seeds and salt in a shallow bowl and mix well.
5. Preheat the oven: Heat the oven to 190°C (375°F), preferably using the convection setting. Line a baking sheet with parchment paper and lightly grease it with olive oil.
6. Shape and coat the nuggets: Using two tablespoons, scoop out portions of the nugget mixture. Place each portion in the coating mixture and use one of the spoons to sprinkle the coating over it until completely covered. Lift each nugget with a spoon and gently toss it between your hands to distribute the coating evenly and shape it. Arrange the nuggets on the prepared baking sheet. Lightly spray or brush with olive oil and sprinkle with a little salt.
7. Bake: Bake for approximately 25 minutes, until the nuggets are golden brown and firm. Remove from the oven and let cool slightly. Serve warm, preferably with a dipping sauce.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven.