Cauldron

Tofu Fries with Dips

Maybe the best thing about these vegan, gluten-free Tofu Fries is that you don’t even have to be a vegan or celiac to enjoy all this crispy dippy delight! Made with our no press Cauldron Extra Firm Tofu and coated in a yummy dusting of herbs & spices! Whip up our extra tasty dipping sauces to keep the yum going. Perfect for snacking, sides or just because… You’re welcome. 

Serves 2
40 mins
Easy
Vegan
322 cals (per serving)
Gluten Free
A pink plate with tofu fries and a side salad with two pots of dip on a pink background.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the Tofu fries

  • 220g Cauldron Extra Firm Tofu

  • 1 tbsp gluten free flour 

  • ½ tbsp nutritional yeast

  • 1 tsp dried oregano

  • 1 tsp garlic granules

  • 1 tsp paprika

  • 1 tsp dried rosemary 

  • 10 sprays one calorie cooking spray

For the saffron aioli dip

  • A pinch of saffron

  • 1.5 tbsp vegan mayonnaise

  • 1 small garlic clove, crushed 

For the spiced ketchup dip

  • 2 tbsp tomato ketchup

  • ½ tsp mixed spice 

  • ¼ tsp chilli flakes 

  • ¼ lime, juice only

For the mixed leaf salad and herb vinaigrette

  • 50g mixed salad leaves

  • 50g red chicory leaves, torn

  • 75g cucumber, sliced

  • 1 tsp wholegrain mustard

  • ½ tbsp red wine vinegar

  • 2 tsp olive oil

  • 1 tsp dill, chopped

Method:

For the Tofu fries

  1. Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.

  2. Slice the Cauldron Extra Firm Tofu into fries approximately 1cm x 5cm. 

  3. Place the flour, nutritional yeast, oregano, garlic granules, paprika and rosemary into a bowl. Mix to combine. 

  4. Place the tofu fries on a non-stick baking tray, spray with cooking spray and toss to coat. Scatter over the prepared seasoning mix and toss to evenly coat the fries. Bake in a pre-heated oven for 30 minutes. 

For the saffron aioli dip

  1. Place the saffron threads into a small ramekin. Add ½ a teaspoon of boiling water and allow to steep.

  2. Mix the mayonnaise and garlic in a small bowl. Add the saffron and infused water, mix well. Spoon into a dip pot and place onto a serving platter. 

For the spiced ketchup dip

  1. Mix all of the ingredients in a small ramekin. Spoon into a dip pot and place onto the serving platter. 

For the mixed leaf salad and herb vinaigrette

  1. Arrange the salad leaves, chicory leaves and cucumber in a serving bowl. 

  2. Place the mustard, vinegar, olive oil and dill into a small bowl. Whisk to combine. Pour over the salad leaves and gently toss to coat. 

  3. Serve the Cauldron Tofu fries, with the dipping sauces and salad and enjoy!

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!