Crispy Tofu 'Chicken' Nuggets with Sweet Potato Fries

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Golden-brown baked tofu nuggets coated in a crispy panko mixture, served with naturally sweet roasted sweet potato sticks that mimic fries. This Asian-inspired kid-friendly recipe (vegetarian), ready in about 42 minutes, pairs firm tofu, panko breadcrumbs, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cubed into 1-inch pieces firm tofu
• 1/2 cup panko breadcrumbs
• 2 medium, peeled and cut into 1/2-inch sticks sweet potato
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp avocado oil
• 2 tbsp cornstarch
• 1 tbsp dried parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potato sticks with 1 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp pepper; spread in a single layer on a parchment-lined baking sheet and roast for 20 minutes until tender and slightly crisp at edges.
2. Step 2: Whisk cornstarch, panko, garlic powder, onion powder, and parsley in a shallow dish. Dip each tofu cube into the mixture, pressing gently to adhere.
3. Step 3: Place coated tofu on a wire rack set over the baking sheet (to prevent sogginess) and drizzle with remaining 1 tbsp avocado oil. Bake for 22 minutes until golden brown and crispy, flipping halfway through.