In a saucepan, place the potatoes. Cover with cold water and salt. Bring to a boil, then cover and cook for 18 to 20 minutes, until tender. Drain, then mashed potato potatoes.
In a bowl, combine mashed potatoes with tofu, vegetable mixture, one egg, green onions, cilantro and sambal oelek. Season with salt and pepper.
Shape 16 croquettes, using about 60 mL (1/4 cup) of mixture for each. Place the croquettes on a parchment-lined baking sheet. Refrigerate for 30 minutes.
When ready to bake, preheat oven to 205°C (400°F).
Prepare three soup plates. In the first, place the flour. In the second, beat the remaining eggs. In the third, place the breadcrumbs. Flour the croquettes and shake off excess flour. Dip croquettes in beaten eggs and coat with breadcrumbs.
Place the croquettes back on the baking sheet. Bake for 22 to 25 minutes, turning the croquettes halfway through.