Steam broccoli until crisp tender. Let cool. In a cheesecloth or clean towel, squeeze out as much water as possible. You'll be left with about 1 cup of broccoli when measuring it. Let cool.
Once the broccoli is cool, pulse in a food processor until finely chopped. Set aside.
Place whole potatoes in a pan with cold water. Bring to a boil. Reduce to a simmer and boil potatoes until they are tender, about 12-15 minutes. Let cool.
Once potatoes are cool enough to handle, peel, then grate potatoes in a bowl on the the largest setting of a box grater.
Add finely chopped broccoli, nutritional yeast, and salt and pepper. Mix well.
Using your hands, make tots. Place on a parchment lined baking sheet. Bake at 350°F for 30-35 minutes, or until crispy, flipping halfway through.
Notes
To freeze broccoli tots, place them on a parchment-lined baking sheet after you form them. You can keep the tots in the freezer for 4-6 months, but flavors in the freezer start to fade around 2 months.You can either bake them or fry them. For both ways, they can be cooked straight from the freezer. I had better success baking them.They didn't cook as evenly when frying them and they were on the verge of falling apart.To Bake Frozen Broccoli Tots (recommended way of cooking them): Place frozen broccoli tots on a parchment-lined baking sheet. Cook at 350° for 45 minutes, or until golden brown.To Fry Broccoli Tots: Heat ¼ cup vegetable or canola oil in a pan. Oil should be 375°. If you don't have a thermometer, you can test the oil with a wooden spoon. The oil will start bubbling around the spoon.You can also test your oil by sprinkling a few drops of water in the pan. If they sizzle, your pan is ready.Fry for 3-4 minutes on both sides until golden brown.