Crispy tofu nuggets with sweet potato

Crispy tofu nuggets with sweet potato from the oven: well-seasoned tofu in an almond flour coating, with golden sweet potato wedges, garlic and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 38 g

Ingredients

• 300 g tofu
• 2 sweet potatoes
• 2 tbsp almond flour
• 2 tbsp olive oil
• 1 clove of garlic

Method

You’ll need: oven · baking tray · chopping board · knife

1. Press the tofu well to remove the water and cut it into bite-sized nuggets. This helps the almond flour crust stick better later.
2. Mix the almond flour with salt and pepper and turn the tofu nuggets in it until coated all over. Press lightly so the coating sticks.
3. Wash the sweet potatoes and cut into wedges. Toss thoroughly with the chopped garlic and olive oil.
4. Spread the tofu nuggets and sweet potato wedges on a baking tray, leaving a little space between them. Bake in a hot oven at 200 °C (180 °C fan) for 25–30 min, until everything is golden brown and crisp.
5. Turn everything once halfway through the baking time. This way the nuggets and wedges brown more evenly.
6. Plate up hot and serve straight away. Add a little more salt or freshly ground pepper if you like.

Good to know

Crisp outside, soft inside and really hearty. A traybake like this is little effort and still comes to the table with lots of flavour.

Swaps

Almond flour → ground hazelnuts (also provide unsaturated fatty acids) | Sweet potato → Hokkaido squash (similar fibre content) | Tofu → tempeh (made from fermented soya beans) | Olive oil → avocado oil (heat-stable and mild in flavour)

Allergens

Contains soya and tree nuts (almonds). Good for children if the pieces are small and not baked too hard; in pregnancy generally no problem with fresh ingredients cooked right through.

Dairy-free recipes