You say Potato, I say Tofu.
inspired by this post, I just had to make my own batch. and it works: after some time spent under the broiler, they do indeed come out crispy. as well as, you know, deliciously addictive.
16 ounces (454 g) extra-firm tofu (thoroughly pressed), or super firm tofu even
1 tablespoon (6 g) curry powder
1-2 teaspoons coarse sea salt
1 teaspoon dried basil
1 tablespoon (15 ml) agave nectar
2 tablespoons (30 ml) peanut oil
Cut tofu into sticks, like you would cut potato fries: the less “girth” they have, the less amount of time will be required for them to get crispy.
Place tofu sticks on a lightly greased baking sheet.
Whisk marinade ingredients together in a small bowl, and pour onto tofu sticks, using your fingers to make sure they’re completely slathered.
Broil as long as it takes for the tofu to be crispy: it took 20 minutes in my toaster oven for it to happen.
VeggieGirl said,
May 20, 2008 at 1:54 pm
So if I say potato, and you say tofu, then what do you say when I say tomato?? Yes, I’m in a goofy mood this morning – forgive me ;0)
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Lori- the pleasantly plump vegan said,
May 20, 2008 at 2:06 pm
soooo cool!!!!
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Tami said,
May 20, 2008 at 2:08 pm
Those look just like potatoes! Mmmmm… I’ll have to try these.
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Celine said,
May 20, 2008 at 2:34 pm
all that “I say, you say” talk has brought that Beatles song in mind. I honestly don’t know whether to be thankful or to slam my head against the wall because of it…
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ashmacaroon said,
May 20, 2008 at 2:37 pm
So awesome, I need to try these. They look so much like regular potato fries! You always make the most creative and interesting things, Celine. :-)
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ninaki said,
May 20, 2008 at 3:45 pm
Wow I would never think of that!I am definitely trying it one of these days!!
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Mihl said,
May 20, 2008 at 3:46 pm
Always be thankful for the Beatles! And for tofu. This is the best use for it, I can imagine how crispy these were. They look so good. Tofu in the fridge, this recipe will be your end, ha.
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coulditbeseitan said,
May 20, 2008 at 4:06 pm
AMAZING!!
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LK said,
May 20, 2008 at 5:20 pm
Yum! I love tofu and I love baking sweet potato fries – next time I’ll have to try tofu fries! The tofu fries I’m thinking might be good with agave mustard dressing!
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Nick said,
May 20, 2008 at 6:43 pm
You sure that’s not sweet potato, it’s tofu? I don’t care which one it is, it looks darn delicious. I’ve never cooked tofu but this looks like a great place to start. I gotta say Celine, with all the creative and unique recipes you come up with, this is one of my favorite blogs by far.
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Chelsea said,
May 20, 2008 at 8:11 pm
Ooooh, I’m inspired! What a cool idea! Thanks for posting. :) Did you freeze and thaw your tofu first? If not, do you think that might make for a crispier fry?
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Celine said,
May 20, 2008 at 8:13 pm
yup, sure it’s just tofu, Nick: it’s the curry powder that gives it an orangey look, I think. and thank you for the compliment! your blog is high on my list of favorites, too, no doubt about it.
I didn’t freeze the ‘fu, Chelsea, and I don’t really think it’d make that big a difference in this case, but it couldn’t hurt to give it a try.
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stephanie said,
May 20, 2008 at 8:54 pm
what an amazing idea!
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Cody said,
May 20, 2008 at 10:04 pm
Oh, wow. That looks awesome. Tofu sticks… yummy.
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Eric said,
May 20, 2008 at 11:24 pm
That looks absolutely delicious!
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atxvegn said,
May 21, 2008 at 2:28 am
Those look great! I like to make tofu croutons too – just chop into crouton size pieces and bake for half the time.
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Silvia said,
May 21, 2008 at 5:36 am
Celine good morning! Tofu is not exactly my favourite food but here it looks so yummy that maybe I can give it another try :-P Very good honey
Silvia
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Mansi said,
May 21, 2008 at 2:47 pm
This looks absolutely fabulous! and I have everything ready in my pantry!
btw, I’m hosting Monthly MIngle event on my blog featuring vegetarian appetizers and this would be a great addition to the roundup. Pls check event details and I’d be glad if you could participate!:)
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Celine said,
May 21, 2008 at 2:50 pm
I love your idea of tofu croutons, atxvegn!
Mansi: it sounds interesting and I might give it a go as soon as I’m awake enough to do so.
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Chuck said,
May 21, 2008 at 5:21 pm
Those Tofu fries look amazing. Love it and what a great way to get the kids to eat Tofu. Very nice!
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Dayna said,
May 21, 2008 at 6:01 pm
Those look awesome enough for just about any fat craving…. and grilling season!
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Ricki said,
May 22, 2008 at 2:21 am
Yippee!! Another great way to eat tofu! Must. Try. These. NOW!
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Heikki said,
May 22, 2008 at 10:03 am
Excellent idea, and they look fabulous too!
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Sophie said,
May 23, 2008 at 2:13 pm
This is such a creative and healthy idea :)! Wow, I’ve never thought of this before!
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Hillary said,
May 23, 2008 at 4:26 pm
Wow – you could have fooled me! That does NOT look like tofu. They look even BETTER than fries.
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melisser said,
May 24, 2008 at 7:14 am
Those look SO good!
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Vegan_noodle said,
May 25, 2008 at 10:54 pm
I love tofu fries… a restaurant around here has them and I can never resist. Dang, and now I have no excuse not to make them at home!
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I missed my calling — I should have gone to culinary school « daintier, smarter, better dressed said,
May 31, 2008 at 5:19 pm
[...] want to learn how to do. Anyway, last night I started off simply with two recipes I found — curried baked tofu fries and Syrian red lentil [...]
Alicia said,
June 3, 2008 at 5:43 pm
Mmmm, thank you so much for this recipe! I made them the other night and they were awesome.
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Celine said,
June 3, 2008 at 6:50 pm
yay, I’m glad, Alicia!
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A Sign Only Chuck Would Approve Of & Pictures « Musings of a Home Engineer said,
June 6, 2008 at 3:36 pm
[...] Fries, yep, you read right. Yummy! I changed the recipe a bit from here, but [...]
Sharon said,
July 17, 2008 at 6:38 pm
There are more comments on the appearance than on the taste. And polite promises to make them. Mine are in the oven even as I type this. I’ll get back with you with the taste results.
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Sharon said,
July 17, 2008 at 7:35 pm
I used Hard (not extra firm) tofu and a special creole seasoning….that’s all. Baked at 475 for 45 minutes on wire rack on foil covered cookie sheet. PERFECT!!! Your photo looks better, but now I know how good they taste.
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Celine said,
July 18, 2008 at 7:29 am
I’m glad you loved the fries, Sharon.
a quick note because it’s the second time this comes up in a very short amount of time: keep in mind everyone’s got the right to leave comments even when they haven’t tried the recipe in question. it’s part of what makes blogging fun.
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DJ - Tx said,
October 28, 2008 at 12:32 am
I tried Tofu fries when I lived in Seattle. I hadn’t thought about making my own until I started eating clean back in August (20 pounds lighter and combined 22 inches so far), i made Tofu fries tonight w/my Turkey Chili.
Yum.
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3 Types of Frites, 2 Cakes and some Wings « Cooking For a Vegan Lover’s Blog said,
January 17, 2009 at 2:33 am
[...] then tossed them around, and then another 10-15 minutes until slightly charred here and there. Curry Tofu Frites (adapted from Have Cake Will Travel) 16 ounces (454 g) extra-firm tofu (thoroughly pressed), or super firm tofu even 1 tablespoon (6 g) [...]
Wont You Say It's So?: Healthy (and a few not so healthy!) Recipes said,
February 2, 2009 at 1:22 pm
[...] Main Ingredient: Tofu/Soy Foods (excludes tempeh, and soy dairy substitutes) Potato Frittata Meatless Meatloaf Sandwiches Crispy Pressed Tofu with Garlic, Lemon and Mint, or here* Smokey Miso Tofu, or here * Crispy Tofu Fries* [...]
Kat said,
March 13, 2009 at 8:09 pm
Made these tonight as a snack after a long day and a somewhat unsatisfactory dinner at an Asian fusion restaurant. I let them sit in the oven a bit too long (broiling), and they burned a little. BUT were good nevertheless, with some curry ketchup. Thanks, Celine!
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Celine Reply:
March 13th, 2009 at 8:25 pm
I can only use the broiler in the countertop oven, if I do it in the normal oven, the house goes aflame. bah!
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