Tofu Fries
Servings:4 servings
Tofu Fries are coated in a zesty batter and rolled in a seasoned, crunchy cornflake breading then baked to crispy perfection. Pair them with a simple, tangy dipping sauce and you’ve got an easy dinner or snack!
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
Tofu: 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, extra-firm tofu can be frozen in advance, thawed overnight, and then drained/patted dry.
Cornflakes: Crushing them by hand leaves some larger pieces, which we really liked; they end up nice and crunchy out of the oven. If using a blender or food processor, be careful not to over-process the cornflakes into a powder (like I accidentally did for the process photo above)!
Poultry seasoning: This refers to a blend of herbs, usually thyme, rosemary, and sage. Go with store-bought or my homemade poultry seasoning.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven or in the air fryer to get them crisp again on the outside.
Nutrition
Calories: 230kcal | Carbohydrates: 16g | Protein: 20g | Fat: 9g | Fiber: 4g
