eCook Meal
Cornflake-crusted Tofu Bites
with crispy smashed baby potatoes, cucumber & chipotle mayo dressing
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 piquanté peppers.
Serving guide
Choose your portion size.
PARBOIL & ROAST
Preheat the oven to 200°C. Rinse and 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. 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PREP STEP
Loosen the sweet chilli Mayo in 5ml increments until a drizzling consistency. Finely crush the Corn Flakes. Drain and dice the tofu into 2cm cubes. Rinse the green leaves, rinse and peel the cucumber into ribbons, and rinse, trim, and finely slice the spring onion.
TOASTED ALMONDS
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.
TIME TO CRUMBIFY
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 green leaves, the Cucumber, 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 & ROAST
Preheat the oven to 200°C. Rinse and 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. 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PREP STEP
Finely chop the chipotle and combine with the Mayo (to taste). Finely crush the Corn Flakes. Drain and dice the tofu into 2cm cubes. Rinse the green leaves, rinse and peel the cucumber into ribbons, and rinse, trim, and finely slice the spring onion.
TIME TO CRUMBIFY
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 green leaves, Cucumber, piquanté peppers, 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. Finish with dollops of the chipotle mayo, and sprinkle over the sliced spring onions. Well done, Chef!
PARBOIL & ROAST
Preheat the oven to 200°C. Rinse and 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. 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PREP STEP
Finely chop the chipotle and combine with the Mayo (to taste). Finely crush the Corn Flakes. Drain and dice the tofu into 2cm cubes. Rinse the green leaves, rinse and peel the cucumber into ribbons, and rinse, trim, and finely slice the spring onion.
TIME TO CRUMBIFY
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 green leaves, Cucumber, piquanté peppers, 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. Finish with dollops of the chipotle mayo, and sprinkle over the sliced spring onions. Well done, Chef!
PARBOIL & ROAST
Preheat the oven to 200°C. Rinse and 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. 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PREP STEP
Finely chop the chipotle and combine with the Mayo (to taste). Finely crush the Corn Flakes. Drain and dice the tofu into 2cm cubes. Rinse the green leaves, rinse and peel the cucumber into ribbons, and rinse, trim, and finely slice the spring onion.
TIME TO CRUMBIFY
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 green leaves, Cucumber, piquanté peppers, 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. Finish with dollops of the chipotle mayo, and sprinkle over the sliced spring onions. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.77
for 4 servings · R58.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
-
Mayo needs 200 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 44% of packR50.55
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Corn Flakes needs 160 gKellogg's Corn Flakes 1 kg 1 kg at R87.99 · 16% of packR14.08
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
-
Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
-
Almond Milk needs 125 mlAlmond Milk & Vanilla Hand Cream 75 ml 75 ml at R44.99 · 1.67× packR74.98
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
Not in the Woolies basket — source these elsewhere:
- Chipotle Chillies In Adobo
- Tofu Crumb
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 & chipotle mayo dressing is between 25 and 50 minutes.
What is the total time required to make Cornflake-crusted Tofu Bites with crispy smashed baby potatoes, cucumber & chipotle mayo dressing?
The total time required to make Cornflake-crusted Tofu Bites with crispy smashed baby potatoes, cucumber & chipotle mayo dressing is between 40 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, Baby Potatoes, Chipotle Chillies In Adobo, Corn Flakes, Cucumber, Green Leaves, Mayo, Non-GMO Tofu, Piquanté Peppers, Spring Onion/s, Spring Onions, Tofu Crumb
What is the nutritional information of Cornflake-crusted Tofu Bites?
Calories: 793, Carbs: 100 grams, Fat: grams, Protein: 22.5 grams, Sugar: 22.6 grams, Salt: 990 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. Finish with dollops of the chipotle mayo, and sprinkle over the sliced spring onions. Well done, Chef! JUST BEFORE SERVING: In a bowl, combine the green leaves, cucumber, piquanté peppers, 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. TIME TO CRUMBIFY: 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. PREP STEP: Finely chop the chipotle and combine with the mayo (to taste). Finely crush the cornflakes. Drain and dice the tofu into 2cm cubes. Rinse the green leaves, rinse and peel the cucumber into ribbons, and rinse, trim, and finely slice the spring onion. PARBOIL & ROAST: Preheat the oven to 200°C. Rinse and 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. 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Cornflake-crusted Tofu Bites?
Almond Milk, Baby Potatoes, Chipotle Chillies In Adobo, Corn Flakes, Cucumber, Green Leaves, Mayo, Non-GMO Tofu, Piquanté Peppers, Spring Onion/s, Spring Onions, Tofu Crumb
How many calories does Cornflake-crusted Tofu Bites have?
793 calories
How much fat content does Cornflake-crusted Tofu Bites have?
grams