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Tofu and Sweet Potatoes

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  • Complexity: medium


  • For the relish:
  • 12 ounces roasted red peppers dice
  • 2 tablespoon oregano
  • 2 teaspoon thyme
  • Salt
  • 3 tablespoon hot pepper jelly
  • 1 scallion sliced thin
  • For the croquettes:
  • 1 teaspoon oil
  • 1 cup raw shredded sweet potatoes
  • ½ cup onion finely chopped
  • ½ cup red bell pepper finely chopped
  • 2 cup tofu diced
  • 3 teaspoon lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 large egg whites
  • ¼ cup low fat sour cream
  • ½ cup bread crumbs


  1. To make the relish mix all ingredients in a small bowl and refrigerate.

  2. To prepare the croquettes in a non-stick skillet heat the oil add sweet potatoes, onion and red peppers. Sauté until the vegetables are tender about 5 minutes.

  3. Transfer the mixture to a large bowl and set aside. Add the tofu, lemon juice, oregano, thyme, salt and pepper then stir to combine. Add egg whites and sour cream then stir again refrigerate for 1 hour.

  4. Place bread crumbs in a shallow dish. Divide the tofu mixture into 12 balls using about 2 heaping tablespoons per ball. Roll the balls in the bread crumbs to coat.

  5. Return the skillet to medium high heat and coat the pan with oil. When the pan is hot add 6 of the balls flattening with a spatula cook until golden brown on both sides about 3-4 minutes repeat this until all of the balls are cooked.

  6. Serve with the hot pepper relish.

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