What are the main ingredients in Cornflake-crusted Tofu Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Cornflake-crusted Tofu Bites?

Calories: 719, Carbs: 83 grams, Fat: grams, Protein: 21.5 grams, Sugar: 15.2 grams, Salt: 706 grams

How do I prepare Cornflake-crusted Tofu Bites?

DINNER IS READY: Make a bed of the cucumber mix, top with smashed potatoes, and scatter over the golden tofu. Drizzle over the sweet chilli mayo, and sprinkle over the toasted almonds and the sliced spring onions. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the rinsed green leaves, the cucumber ribbons, a drizzle of olive oil, and season. CRISPY TOFU: Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. PREP: Prepare three shallow dishes: one containing the tofu crumb (lightly seasoned), one containing the almond milk, and the last one with the fine cornflakes. Coat the diced tofu in the seasoned flour, dusting off any excess flour. Coat in the almond milk, and lastly the cornflakes. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. TOAST & PREP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the sweet chilli mayo in 5ml increments until drizzling consistency. PARBOIL: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.

What should be prepared from my kitchen to make Cornflake-crusted Tofu Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Cornflake-crusted Tofu Bites

If you’re craving a very edgy, very v-edgy, vegan-friendly meal, this is the recipe for you, Chef! Double-coated tofu bites, with crunchy cornflakes and a special UCOOK tofu crumb, bring the crispy textures in heaps. Served with golden smashed potatoes, a cucumber salad, and toasted almonds for extra crunch.

Cornflake-crusted Tofu Bites

with crispy smashed baby potatoes, cucumber & sweet chilli-mayo dressing

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almond Milk
Almonds
Baby Potatoes
Corn Flakes
Cucumber
Green Leaves
Non-GMO Tofu
Spring Onion
Spring Onions
Sweet Chilli Mayo
Tofu Crumb

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOAST & PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the sweet chilli mayo in 5ml increments until drizzling consistency.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
PREP
Prepare three shallow dishes: one containing the tofu crumb (lightly seasoned), one containing the almond milk, and the last one with the fine cornflakes. Coat the diced tofu in the seasoned flour, dusting off any excess flour. Coat in the almond milk, and lastly the cornflakes.
CRISPY TOFU
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a bowl, combine the rinsed green leaves, the cucumber ribbons, a drizzle of olive oil, and season.
DINNER IS READY
Make a bed of the cucumber mix, top with smashed potatoes, and scatter over the golden tofu. Drizzle over the sweet chilli mayo, and sprinkle over the toasted almonds and the sliced spring onions. Well done, Chef!

Baby Potatoes - 200g
Almonds - 15g
Sweet Chilli Mayo - 80ml
Tofu Crumb - 40ml
Almond Milk - 30ml
Corn Flakes - 30g
Non-GMO Tofu - 110g
Green Leaves - 20g
Cucumber - 100g
Spring Onion - 1

Download the Recipe

Serves 2

PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOAST & PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the sweet chilli mayo in 5ml increments until drizzling consistency.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
PREP
Prepare three shallow dishes: one containing the tofu crumb (lightly seasoned), one containing the almond milk, and the last one with the fine cornflakes. Coat the diced tofu in the seasoned flour, dusting off any excess flour. Coat in the almond milk, and lastly the cornflakes.
CRISPY TOFU
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a bowl, combine the rinsed green leaves, the cucumber ribbons, a drizzle of olive oil, and season.
DINNER IS READY
Make a bed of the cucumber mix, top with smashed potatoes, and scatter over the golden tofu. Drizzle over the sweet chilli mayo, and sprinkle over the toasted almonds and the sliced spring onions. Well done, Chef!

Baby Potatoes - 400g
Almonds - 30g
Sweet Chilli Mayo - 160ml
Tofu Crumb - 80ml
Almond Milk - 60ml
Corn Flakes - 60g
Non-GMO Tofu - 220g
Green Leaves - 40g
Cucumber - 200g
Spring Onions - 2

Download the Recipe

Serves 3

PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOAST & PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the sweet chilli mayo in 5ml increments until drizzling consistency.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
PREP
Prepare three shallow dishes: one containing the tofu crumb (lightly seasoned), one containing the almond milk, and the last one with the fine cornflakes. Coat the diced tofu in the seasoned flour, dusting off any excess flour. Coat in the almond milk, and lastly the cornflakes.
CRISPY TOFU
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a bowl, combine the rinsed green leaves, the cucumber ribbons, a drizzle of olive oil, and season.
DINNER IS READY
Make a bed of the cucumber mix, top with smashed potatoes, and scatter over the golden tofu. Drizzle over the sweet chilli mayo, and sprinkle over the toasted almonds and the sliced spring onions. Well done, Chef!

Baby Potatoes - 600g
Almonds - 45g
Sweet Chilli Mayo - 240ml
Tofu Crumb - 120ml
Almond Milk - 90ml
Corn Flakes - 90g
Non-GMO Tofu - 330g
Green Leaves - 60g
Cucumber - 300g
Spring Onions - 3

Download the Recipe

Serves 4

PARBOIL
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOAST & PREP
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Loosen the sweet chilli mayo in 5ml increments until drizzling consistency.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes.
PREP
Prepare three shallow dishes: one containing the tofu crumb (lightly seasoned), one containing the almond milk, and the last one with the fine cornflakes. Coat the diced tofu in the seasoned flour, dusting off any excess flour. Coat in the almond milk, and lastly the cornflakes.
CRISPY TOFU
Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a bowl, combine the rinsed green leaves, the cucumber ribbons, a drizzle of olive oil, and season.
DINNER IS READY
Make a bed of the cucumber mix, top with smashed potatoes, and scatter over the golden tofu. Drizzle over the sweet chilli mayo, and sprinkle over the toasted almonds and the sliced spring onions. Well done, Chef!