Ingredients
Dry
- 2 medium Sweet potatoes (Peeled and cut into fries)
- 1 cup Panko breadcrumbs
- 0.25 cup Cornstarch
- 2 Tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Paprika
Wet
- 1 block Firm tofu (Pressed and cut into bite-sized nuggets)
- 0.5 cup Unsweetened plant milk
- 2 Tbsp Olive oil (Divided use)
Method
- 1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 2. Toss the sweet potato fries with 1 tablespoon of olive oil, a pinch of paprika, and half of the salt. Spread them evenly on one of the baking sheets and bake for 25-30 minutes, flipping halfway.
- 3. Prepare a breading station. In a shallow bowl, whisk together the plant milk and cornstarch until smooth. In a second shallow bowl, combine the panko breadcrumbs, nutritional yeast, garlic powder, onion powder, and remaining salt.
- 4. Dip each piece of tofu into the wet mixture, letting excess drip off, then roll it in the dry panko mixture until fully coated.
- 5. Place the coated tofu nuggets on the second baking sheet. Lightly drizzle or spray them with the remaining olive oil to help them crisp up in the oven.
- 6. Bake the nuggets for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
- 7. Serve the hot tofu nuggets and sweet potato fries together with your favorite vegan dipping sauces, such as ketchup or vegan ranch.
Chef's notes
To make it a true 'Happy Meal' experience, serve in a fun lunchbox with a side of apple slices, a small juice box, and a little toy!