Meatless Monday : Southern 'fried' tofu with sweet potato wedges

This is a vegan version of a takeaway that will even delight your non-vegan friends - healthier too!

Southern 'fried' tofu with sweet potato wedges

Serves 2

You will need

450g tofu
2 tbsp tamari
1 tsp paprika
1 tsp onion salt
pinch cayenne pepper
75g polenta flour
sweet potatoes (allow 250g per person)
Olive oil spray

Drain the tofu and squeeze between pieces of kitchen towel to remove the water.  Cut into cubes and place in a bowl with the tamari.  Leave for at least an hour.  

Mix the polenta flour with onion salt, cayenne pepper and paprika.  Spread out on a plate and toss in the marinated tofu until the tofu is coated.  Spread out on a baking tray and spray liberally with olive oil spray.  

Scrub the sweet potatoes and cut into wedges.  Place on another baking tray and spray with olive oil.  Place in an oven at 200 degrees for 25-30 minutes.  After the sweet potatoes have been roasting for 10 minutes place the tofu in the oven for around 20 minutes until crisping on the outside.

Serve with a side salad if you wish.


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