1pack firm tofu, (275g, I used Tonzu organic tofu)
600gpeeled all purpose potatoes
3tablespoonflour
1teaspoonsalt
Black pepper
For the crumb coat (optional):
1cupflour
1cupsoy milk, or milk of your choice
1-2cupspanko crumbs
Instructions
Begin by draining the tofu to get rid of excess moisture. I do this by sitting the block of tofu between a few layers of paper towels, between two plates, with something heavy on top. Leave it for half an hour, or as long as you have time for (even 10 minutes is worth it).
Grate the tofu on the large holes of a box grater and put into a large mixing bowl.
Grate the potatoes, then use your hands to squeeze out excess moisture. I just squeeze a handful at a time over the sink, then drop the squeezed potato into the mixing bowl.
Add flour, salt and a good grind of pepper into the mixing bowl. Mix well, then use your hands to really smoosh everything together.
Roll generous tablespoonfuls into small tater tot shapes (short sausage shapes). The mixture is quite soft, but if you squeeze it firmly and work it a few times in your hands it will stay together quite well.
If you choose to crumb them, arrange the flour, soy milk and panko crumbs in separate bowls. Working quickly and gently, roll each tofu tater tot in flour, pass through soy milk, then panko crumbs.
Finished tofu tater tots (crumbed or uncrumbed) can then be oven baked, or shallow or deep fried until golden brown and crispy.
To oven bake, brush or spray the tofu tater tots with cooking oil then bake them at 190C (375F) fanbake for 30-40 minutes, turning once or twice during cooking. They should be golden brown and quite crispy when done.