Beer Tofu Redo, with sweet potato wedges

So I had a lot of breading left from the beer tofu...one of my favorite things about vegan cooking is how much cleaner and safer the food prep is. I would have to throw out all the breading I used with chicken, but this stuff, I just scooped the wet part out and tupperwared that business.
Anyway, I loved the flavor of the breading, so I wanted to use it again. I went ahead and followed the same recipe I posted earlier, from vegweb.com, but this time I placed the tofu-nuggets on a lightly oiled 9x13 pan. I would recommend tofu triangles for this, and I think double pressing it would be the way to go. I pressed mine, but cut thick slabs of tofu. I think thinner slices that were briefly pressed again after cutting would get the best texture. This might even be a good thing to try with frozen tofu, which is supposedly chewier. Rumor has it you freeze the tofu in the package, then thaw it, then cook it...that's a lot of planing ahead. So I haven't gone for it, myself... Anyway, I baked those suckers at 350 for about 1/2 an hour. They came out yummy! They didn't have that delicious friend crunch Cass loves so much, but they were good! Like I mentioned earlier, I think they would have been even better with a thinner cut and extra pressing- these were definietely tofu-y in that jiggly way some people fear.
While they were going, I chopped one unpeeled sweet potato into 1/2 inch rounds, discarding the ends. Then I sliced the stacked rounds into quarters. I just toss them with some Bragg's Liquid Aminos and spices- taco seasoning works well, in the picture I just used Bragg's Seasoning, which is perfect. This time I also beer battered and breaded half of them. That tofu recipe calls for waaaay more breading that you need! I baked all of them on my beloved pizza stone for maybe 20 minutes? Stab one with a fork, it should be pretty soft. Turns out the beer battered ones were...fine. Not really worth the trouble, when the easier ones are delicious. These sweet potatoes are so easy and versatile, we have them probably once a week. Mmm....I wanna make ginger soy ones!