Loaded Vegan Mexi Fries!
Simple vegan recipe for the best fries everrrr.
Ingredients
- 175 grams Extra Firm Tofu (about half a block)
- 2 tbsp Soya Sauce GF if necessary
- 1 tbsp Cooking Oil I like using avocado for cooking
- 1 tsp cumin
- 2 tsp chilli seasoning
- 1 tsp black pepper
- 2 big handfuls frozen fries I used McCain Shoestring Fries
- 1/4 cup cheeze sauce** Can be homemade vegan, store bought, or non-vegan queso
- 1/2 cup diced tomato
- 1 tbsp green onion
- 1 tbsp cilantro
- 1 tbsp guacamole or sour cream/greek yogurt optional for garnish
Instructions
- Set oven to 350 degrees.
- Prepare tofu by wrapping it in a thick amount of paper towel and putting something relatively heavy on it for 15 minutes. This allows the moisture to come out so the seasoning sticks better.
- Mix up the soy sauce, oil, cumin, chilli seasoning and black pepper.
- When tofu is dryish, crumble with your hands into a bowl.
- Stir in the soy sauce mixture evenly.
- Spread tofu evenly on a baking sheet lined with parchment paper and place in the oven for 25 minutes, mixing every 10 minutes.
- Dice up tomato, cilantro and green onion.
- Once tofu is dry and crispy (the texture of cooked ground beef) remove from oven and set aside.
- Cook frozen fries as per the package instructions.
- Warm up cheeze sauce on stove or in microwave.
- When fries are hot and crispy, remove from oven and place in a bowl.
- Top with warmed cheeze sauce, baked tofu, tomatoes, cilantro and onions.
- Sprinkle with salt and pepper and top with guacamole or sour cream/greek yogurt.
- Enjoy every single bite!
Notes
** I tend to make a big batch of this homemade cheeze sauce for recipes like this one, or a healthy vegan mac & cheese, and freeze what I don't use. Alternatively, you can buy or make your own queso for this recipe.