Tofu Fries with Dips

Name: Tofu Fries with Dips
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 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; A pinch of saffron; 1.5 tbsp vegan mayonnaise; 1 small garlic clove, crushed; 2 tbsp tomato ketchup; ½ tsp mixed spice; ¼ tsp chilli flakes; ¼ lime, juice only; 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

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.

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

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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