Homemade Tofu Fries are coated in a zesty batter and a seasoned, crunchy cornflake crust and then baked to crispy perfection - no deep frying needed! Pair them with a simple, tangy dipping sauce and you've got an easy dinner or snack that's sure to be a hit with both kids and adults alike!
I'm not really one to keep up with fast food trends, but somehow I kept coming across references to Burger King's now-famous chicken fries. They're described as being like a chicken strip or nugget, with a longer shape that creates extra surface area for the crispy breading.
So of course, this got me thinking about re-working my tofu nugget recipe into the shape of longer, crispy fries. Because why not?!
As a vegan, I've obviously never tasted chicken fries, so this isn't necessarily a copycat recipe - more of a plant-based spin, loosely inspired by the idea.
To capture that familiar savory flavor, I used a combination of nutritional yeast and poultry seasoning. You'll also find these key ingredients in my homemade vegan chicken broth powder.
For more crave-able, comforting vegan chicken recipes, be sure to check out my vegan marry me chick'n, vegan pot pie, and vegan chickpea noodle soup next.
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Why You'll Love Tofu Fries
- Easy to Make: Using super firm tofu means there's no need to press it. Simply pat it dry and cut into "fries." The batter, breading, and dipping sauce also come together quickly with simple ingredients, making prep easy peasy.
- Crispy Texture: These tofu fries are baked to perfection, offering a satisfying crunch without the need for deep frying.
- Perfect for Any Occasion: This recipe is great for a simple weeknight dinner, but also works as a fun snack or appetizer for parties and get-togethers.
Ingredients & Substitutions
See the recipe card below for amounts and full, step-by-step instructions.
Tofu & Batter
- Super Firm Tofu: This type of tofu contains very little water and is sturdier than other varieties, which is ideal here since we're cutting it into thin strips. The high protein content makes it filling and satisfying, while its neutral flavor allows the seasoning to shine.
- Yellow Mustard: Adds a zesty, tangy flavor and important consistency to the batter. This helps the cornflake "breading" stick to the outside.
- Ketchup or Vegan Mayo: Vegan mayo creates a creamier texture, while ketchup offers sweet and tangy notes. Use whichever one you prefer based on flavor. Feel free to use store-bought vegan mayo or try my homemade oil-free vegan mayo.
- Non-Dairy Milk: This helps to thin out the batter. You can use any type, such as soy or almond, but be sure to choose a plain, unsweetened variety.
- Seasonings: I used sea salt, onion powder, and cayenne pepper (optional) to add savory notes.
Breading
- Cornflakes: These are the key to achieving a perfectly crispy, crunchy coating. I use the 365 brand corn flakes.
- Poultry Seasoning: This blend of herbs (typically thyme, rosemary, and sage) provides a savory, subtle chicken-y flavor. Feel free to make your own poultry seasoning blend instead of using store-bought.
- Nutritional Yeast: Adds an umami flavor to the fries and enhances the chicken-y flavor. It also crisps up nicely in the oven and fully coats the tofu fries in between pieces of cornflakes.
- Other Seasonings: I also used dried parsley, smoked paprika, onion powder, garlic powder, salt, and pepper to add flavor to the cornflake breading. Have fun with different spices and herbs.
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Dipping Sauce
Since I had all of these ingredients on hand, I decided to whip up a quick sauce that's sort of a hodge podge of condiments that make me think of fast food:
- Vegan Mayo: Provides a rich, creamy base for the dipping sauce.
- Ketchup: Adds sweetness and a touch of acidity to the sauce.
- Yellow Mustard: Gives the sauce a zesty sharpness.
- Garlic Powder: For just a touch more savoriness.
- Hot Sauce (Optional): If you want a little bit of kick.
But really, you can dip the tofu fries in any sauce you like! I listed a few ideas in the Serving Suggestions section below.
How to Make Tofu Fries
First, preheat your oven to 425° F. Then line a baking sheet with parchment paper or a silicone baking mat. If you have an oven-safe rack, spray it with oil and place it on top.
Crush the cornflakes either by hand using a bag and a rolling pin or by pulsing in a blender or food processor.
Combine the batter ingredients together in a shallow dish and breading ingredients in a separate shallow dish. Cut the tofu into "fries" about ½-inch thick.
Coat each piece of tofu with the wet batter followed by the breading. Then place on your prepared baking sheet (or on the rack, if using). Bake for 15 minutes, flip, and bake for another 5-8 minutes, until golden and crisp.
While the tofu fries are baking, add the dipping sauce ingredients to a bowl and whisk together to combine. Serve alongside the hot tofu fries.
Hint :
If you're using a blender or food processor to crush the cornflakes, be sure not to over-process them into a fine powder (like I accidentally did in the photo above). You want to leave some larger pieces which allows for a more crunchy texture. I find that crushing them by hand gives you better control over the texture.
Serving Suggestions
- Serve these tofu fries as a main dish with your favorite roasted veggies on the side like pan-roasted brussels sprouts or vegan parmesan roasted broccoli.
- They're also great with vegan mashed potatoes or vegan rice-a-roni.
- Serve these fries as a crowd-pleasing snack for your next get-together along with vegan potato skins, stuffed mushrooms, and vegan pimento cheese with whole wheat crackers.
- Also try them with different dipping sauces, like my vegan cheese sauce, BBQ sauce, homemade bitchin' sauce, or vegan "honey" mustard.
FAQs
If you don't have or can't find super firm tofu, extra-firm will work, but you'll need to press it first to remove as much moisture as possible. For an even meatier texture, the extra-firm tofu can be frozen in advance, thawed overnight, and then drained/patted dry.
Be sure to use certified gluten-free cornflakes to make this recipe gluten-free. Everything else in the recipe is naturally gluten-free.
Store leftover tofu fries in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven or in the air fryer to crisp them up.
Helpful Tips
- For the best results, cut the tofu into ½-inch thick strips, similar to thick fench fries. Then gently pat dry to remove excess moisture.
- Dedicate one hand for the wet batter and one hand for the dry breading. Use your wet hand to coat each strip with the batter and then place it in the breading. Use your dry hand to gently press the breading onto the tofu, ensuring it's fully coated.
- Baking the fries on a wire rack allows hot air to circulate around each piece, ensuring they get evenly crispy during cooking. But if you don't own an oven-safe rack, placing the tofu directly on a baking mat or parchment paper is fine.
More Tofu Recipes
Recipe
Tofu Fries
Equipment
Ingredients
Tofu and Batter:
- 16 ounces super firm tofu - see Notes
- 3 tablespoons yellow mustard
- 3 tablespoons ketchup or vegan mayo
- 2 teaspoons plain unsweetened non-dairy milk
- ¼ teaspoon fine sea salt
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper - optional
For the Breading:
- 2 cups cornflakes, crushed - I use the 365 brand.
- ⅓ cup nutritional yeast
- 2 teaspoons dried parsley
- 1 teaspoon smoked paprika
- ½ teaspoon poultry seasoning - see Notes for sub
- ½ teaspoon each onion powder & garlic powder
- 1 ½ teaspoons fine sea salt
- ½ teaspoon black pepper
Optional Dipping Sauce:
- ¼ cup vegan mayo
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon garlic powder
- hot sauce, optional - to taste
Instructions
- Preheat the oven to 425°F ( C), and line a baking sheet with parchment or a silicone baking mat (preferred). If you have an oven-safe rack, spray it with oil and place it on top.
- Pat the tofu dry, and cut into ½-inch thick strips, similar to thick french fries.16 ounces super firm tofu
- In a shallow dish whisk together the ingredients for the batter, then set aside.3 tablespoons yellow mustard, 3 tablespoons ketchup or vegan mayo, 2 teaspoons plain unsweetened non-dairy milk, ¼ teaspoon fine sea salt, ¼ teaspoon onion powder, ⅛ teaspoon cayenne pepper
- In a separate large, shallow dish, combine the breading ingredients.2 cups cornflakes, crushed, ⅓ cup nutritional yeast, 2 teaspoons dried parsley, 1 teaspoon smoked paprika, ½ teaspoon poultry seasoning, ½ teaspoon each onion powder & garlic powder, 1 ½ teaspoons fine sea salt, ½ teaspoon black pepper
- Dedicate one hand for the wet batter and one hand for the dry mixture. I like to work with a few pieces of tofu at a time . Use the wet hand to coat each strip with batter and then place it in the breading. Use your dry hand to fully coat the tofu fry with breading, gently pressing it onto the tofu. Then place the tofu fry on the rack or directly on the baking mat if not using a rack. Repeat with all of the tofu fries.
- Bake for 15 minutes, then check to make sure they're not browning too quickly, and carefully flip each one. Bake the tofu fries for another 5-8 minutes or until golden and crisp on the outside.
- Whisk together the ingredients for the dipping sauce, if using, and serve with the hot tofu fries.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Katie says
These were easy to make and delicious and my 9 year old also loved them. Thank you! Will definitely make again.
Lori Rasmussen says
I love hearing that! Thanks, Katie.