This recipe results from desperation to use the last sweet potato from Thanksgiving and a container with leftover firm tofu from my last stir fry. This first attempt was a bit crispier than desired (though this did not seem to negatively alter the taste), but still bursting with flavor. It’s a very interesting and tasty appetizer to serve when entertaining guests.
Serving Size: ~15-20 individual pieces
Here’s What You Need:
- A wok or deep pan
- Large mixing bowl
- Medium sized bowl
- Potato masher
- Large stove pot
- Kitchen tongs
- Paper towels
- Large serving tray/platter
- 1 – 2 cups olive oil
- 1 cup whole wheat bread crumbs
- 2 tablespoons parsley
- 2 tablespoons minced dried onions
- Three large sweet potatoes
- 1 cup diced medium to firm tofu
- 3 tablespoons Creole seasoning
Here’s What You Do:
1. Wash, then boil the sweet potatoes (leaving the skin intact) in the large stove pot for 45 minutes or until soft.
2. Place in the mixing bowl and peel off the skin, staying mindful to avoid burning yourself. Dice the tofu and place it in the same bowl with the seasonings.
3. Mash and blend with the potato masher. Pour the olive oil into the wok and set it on medium heat.
4. Set aside a serving tray or platter lined with paper towels.
5. Place bread crumbs in a separate bowl. Wearing disposable gloves, grab handfuls of the potato mixture and roll into small balls, about 1.5 inches in diameter. Roll in the bread crumbs and place gingerly in the hot oil.
6. Repeat four-five times, keeping each about one inch from each other in the pan. Turn the appetizers over individually with the tongs, adjusting the heat to prevent them from burning.
7. Remove each and place on the serving platter after they turn a golden brown color.
8. Allow to sit and drain for several minutes. Transfer each to a separate serving dish or discard the paper towels. Serve warm with your favorite dipping sauces.
The Creole seasoning adds spice and soul to this appetizer, while the basic dish ingredients and short frying time keep the calories to a minimum. Olive oil should be used sparingly when preparing this meal.
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