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.
![A pink plate with tofu fries and a side salad with two pots of dip on a pink background.](https://images.ctfassets.net/6ilzexksnph5/41hkOOc6t03Is4uRJQGxdw/3368e6a6bf4ae0dcb567c29a0652be6b/Tofu_fries_lifestyle_4x3.jpg?w=328&fit=fill&fm=webp&q=90)
![Cauldron Extra Firm Tofu pink packaging](https://images.ctfassets.net/6ilzexksnph5/6CsTAXBc4ayy6Xjz8ulN6X/7ed438e20c4e9d9a6fa8ebc54fb756f5/Cauldron_C07335_Cauldron_Vegan_Ready_to_Go_Extra_Firm_Tofu_220g_Chilled_137x72x45_Zondervenster_Cartons_Chilled_MPS2215-0_JQ.png?w=260&h=260&fit=fill&fm=webp&q=90)
Made with our Extra Firm Plant-Based Tofu
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
Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
Slice the Cauldron Extra Firm Tofu into fries approximately 1cm x 5cm.
Place the flour, nutritional yeast, oregano, garlic granules, paprika and rosemary into a bowl. Mix to combine.
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
Place the saffron threads into a small ramekin. Add ½ a teaspoon of boiling water and allow to steep.
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
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
Arrange the salad leaves, chicory leaves and cucumber in a serving bowl.
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.
Serve the Cauldron Tofu fries, with the dipping sauces and salad and enjoy!
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