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
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
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
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 Corn Flakes. 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!
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 Corn Flakes. 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!
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 Corn Flakes. 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!
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 Corn Flakes. 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!
Frequently Asked Questions
What is the preparation time for Cornflake-crusted Tofu Bites?
The preparation time for Cornflake-crusted Tofu Bites with crispy smashed baby potatoes, cucumber & sweet chilli-mayo dressing is between 35 and 50 minutes.
What is the total time required to make Cornflake-crusted Tofu Bites with crispy smashed baby potatoes, cucumber & sweet chilli-mayo dressing?
The total time required to make Cornflake-crusted Tofu Bites with crispy smashed baby potatoes, cucumber & sweet chilli-mayo dressing is between 45 and 60 minutes.
How many servings does Cornflake-crusted Tofu Bites provide?
4 servings
What are the main ingredients in Cornflake-crusted Tofu Bites?
Almond Milk, Almonds, Baby Potatoes, Corn Flakes, Cucumber, Green Leaves, Non-GMO Tofu, Spring Onion, Spring Onions, Sweet Chilli Mayo, Tofu Crumb
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?
Almond Milk, Almonds, Baby Potatoes, Corn Flakes, Cucumber, Green Leaves, Non-GMO Tofu, Spring Onion, Spring Onions, Sweet Chilli Mayo, Tofu Crumb
How many calories does Cornflake-crusted Tofu Bites have?
719 calories
How much fat content does Cornflake-crusted Tofu Bites have?
grams
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