Baked Sweet Potato & Tofu Tots

These Baked Sweet Potato & Tofu Tots are a nutrient-dense, baby-friendly snack or finger food packed with plant-based protein, healthy fats, and savory flavor from nutritional yeast. Soft on the inside with a delicate crust on the outside, they are specially sized for little hands and perfectly safe for 12-month-old babies to chew.

Why This Recipe Works

Mashing steamed sweet potato with finely crumbled firm tofu and oat flour creates a tender, moldable dough that holds its shape during baking without needing eggs. Nutritional yeast adds a cheesy flavor while supplying essential B-vitamins, and olive oil provides healthy fats for growing toddlers.

Chef's Pro-Tips for Baby-Led Weaning

• Safe Texture Check: Make sure the sweet potato is steamed until completely tender before mashing so there are no hard chunks remaining.
• Bite-Sized Logs: Shape the tots into finger-sized logs or small ovals so baby can easily grasp them using a palmar or pincer grasp.
• Cool Completely: Always allow the tots to cool down to room temperature before serving to avoid warm spots.
• Freezing & Prep: Freeze cooked and cooled tots on a parchment-lined tray, then store in an airtight bag for up to 3 months. Reheat gently in the oven or toaster oven until warm throughout.

1. Prepare the sweet potato: Peel and chop the sweet potato into small chunks. Boil or steam until completely tender when pierced with a fork. Drain well and mash it into a smooth puree in a bowl.
2. Prep the remaining ingredients: If you do not have pre-made oat flour, blend rolled oats in a blender or food processor until they reach a fine flour consistency. Crumble the firm tofu finely using your hands or a fork.
3. Make the dough: In a mixing bowl, thoroughly combine the mashed sweet potato, crumbled firm tofu, oat flour, nutritional yeast, and 1.5 teaspoons of olive oil. If the mixture feels a bit too dry or crumbly to shape, add a tiny splash of plant-based milk to help it bind together.
4. Shape the tots: Roll and shape the dough into small tater tots or finger-sized logs (about 10 pieces). This finger-friendly size is ideal for baby-led weaning.
5. Bake: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and arrange the tots evenly on it. Lightly brush the tops of the tots with a little extra olive oil. Bake for 10 minutes, then carefully flip them over and bake for another 10 minutes until slightly golden.
6. Cool and Serve: Allow the tots to cool down completely to a safe temperature before serving them to your baby.