Cajun Vegetarian Bites: Creole Spiced Tofu & Sweet Potato Fritters With Aromatic Remoulade Sauce

Allergens

Soy (in tofu) - Wheat (in panko breadcrumbs)

Ingredients

• 12 oz extra
• firm tofu, drained and pressed
• 2 medium sweet potatoes, peeled and diced
• 1/4 cup all
• purpose flour
• 1/2 cup panko breadcrumbs
• 1 tsp Creole seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 cup remoulade sauce (store
• bought or homemade)

Instructions

1. Cut the pressed tofu into 12 equal slices and set aside.
2. In a large bowl, combine the flour, panko breadcrumbs, Creole seasoning, garlic powder, onion powder, paprika, salt, and pepper.
3. Toss the diced sweet potatoes in the seasoned flour mixture until well coated. Shake off any excess flour.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat. Fry the sweet potato pieces until golden brown, around 2 3 minutes per side. Remove and drain on paper towels.
5. Dredge the tofu slices in the same seasoned flour mixture, shaking off excess flour. Carefully place them in the hot oil and fry until golden brown, about 1 2 minutes per side. Remove and drain on paper towels.
6. Serve your Cajun vegetarian bites with a generous dollop of remoulade sauce on top.

Chef’s Insight

For an extra kick, add a pinch of cayenne pepper to the flour mixture.

Notes

Feel free to adjust the spiciness of the remoulade sauce according to your preference.