Greek Style Loaded French Fries
These Greek style loaded French fries are your ultimate vegan comfort food, minus the deep-frying, oily mess, and dairy dilemma. Golden, crispy baked fries are topped with savoury lemon-herb tofu “chicken,” a juicy tomato-cucumber salad, creamy dairy-free tzatziki, and all your favourite Greek toppings—vegan feta, olives, and parsley. With fresh, Mediterranean visual appeal and nutrition in every bite, this plant-based loaded fries recipe will even have meat lovers head over heels.
Protein Packed Vegan Recipes
Curry Loaded Fries (30g Protein)
Big Mac Nachos
Loaded Sweet Potato Nachos
Why You’ll Love This Recipe
Vegan & High-Protein – Thanks to the tofu “chicken” and coconut yogurt tzatziki, you get all the protein and creaminess—without dairy or meat. Tofu mimics the texture of tender chicken bits while bringing in high-quality plant protein. The coconut yogurt base for the tzatziki adds luscious creaminess without dairy. Healthy vegan comfort food that’s hearty enough for dinner and balanced enough for the whole family to enjoy.
Meatless, Dairy-Free Goodness – It’s time to ditch traditional loaded fries —deep-fried in oil, covered in dairy cheese, and topped with meat that pack tons of calories. With ripped tofu chunks instead of chicken, super tangy tzatziki made with coconut yogurt instead of Greek yogurt, and vegan feta, these healthy loaded French fries are entirely plant-powered.
No Deep Frying or Excess Oil – Forget about the greasy aftermath of traditional fries! This loaded French fries recipe uses just two tablespoons of olive oil for the entire batch, resulting in crispy, golden fries that are baked—not fried—to perfection. Yet you still get that irresistible crunch in a much lighter, healthier way. No deep fryer, no mess, and no guilt—just wholesome, satisfying comfort food made easy.
Super Versatile and Highly Customizable – The Mediterranean toppings are just the beginning! You can easily adjust seasonings, sauces, or toppings to create your own signature version. Craving a spicy kick? Add jalapeños and a drizzle of hot sauce. Want a Mexican twist? Swap in black beans, salsa, avocado, corn, and vegan cheese for a fiesta-inspired version. You can even try an Italian version with pesto, cherry tomatoes, and vegan mozzarella.
Perfect for Sharing – Beautiful, vibrant, and packed with flavour, these vegan loaded French fries are made to impress. Serve them on a large platter for parties, movie nights, or casual family dinners, and watch them disappear within minutes.
How to Make Greek Style Loaded French Fries
- Prepare and Bake the Fries
Start by slicing your russet potatoes into fries. For the best texture, soak them in cold water for at least 30 minutes (or overnight). This removes excess starch, ensuring crispier fries.
Drain, pat dry completely, and toss with olive oil and salt. Spread them evenly on a parchment-lined baking tray, without overcrowding. Bake at 450°F (232°C) for 30–40 minutes, flipping halfway through, until golden and crisp.
- Make the Greek Tofu “Chicken”
Rip your tofu into rustic, bite-sized chunks. Toss with olive oil, lemon juice, and seasonings. Add cornstarch for an extra crunch. Spread evenly on a tray and bake at 450°F for 30–35 minutes until golden and slightly crisp.
- Prepare the Tomato Cucumber Salad
While the fries and tofu bake, mix together your chopped tomato, cucumber, and red onion in a small bowl. Add olive oil, lemon juice, salt, and pepper.
- Whip Up the Creamy Vegan Tzatziki
Grate the cucumber and squeeze out as much liquid as possible using paper towels. Combine it with coconut yogurt, garlic, lemon juice, apple cider vinegar, olive oil, dill, onion powder, salt, and pepper. Mix until creamy and smooth. Adjust the seasoning to your taste—add more lemon for tang or more dill for herbal depth.
- Assemble Your Loaded Greek Fries
Start with a base of crispy fries. Add a generous layer of baked tofu “chicken.” Spoon over the tomato cucumber salad. Drizzle tzatziki generously on top. Finish with vegan feta, chopped parsley, and kalamata olives. Serve immediately and dig in while it’s warm and vibrant!
Recipe Tips for Healthy Loaded Fries
Make it soy-free: Substitute the tofu with crispy chickpeas, or a soy free tofu such as fava bean tofu.
Go gluten-free: All ingredients are naturally gluten-free.
Don’t Crowd the Fries: Ensuring that the fries are not touching will get you the crispiest results and will cook the fries much faster. If you do crowd the fries, they will still crisp up eventually, but they may take as long as 1 hour to get golden and crispy.
Swap the Coconut Yogurt: If you can’t find coconut yogurt, use your favourite unsweetened plant based yogurt or blend up some silken tofu and use that instead.
More Vegan Recipes You’ll Love
Air Fried Vegan Calamari
Carrot Fries with Vegan Ranch Dip
Sweet Potato Fries with Healthy Sriracha Mayo
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Greek Style Loaded French Fries
Ingredients
For the Fries
- 3 large russet potatoes
- 2 tbsp olive oil
- Heavy pinch of salt
Greek Tofu Chicken
- 1 black tofu ripped into chunks
- 2 tbsp olive oil
- Juice of 1/2 a lemon
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dill
- 1/4 tsp oregano
- 1/4 tsp salt
- 1 tbsp cornstarch
Tomato Cucumber Salad
- 1 large tomato
- 1/4 cucumber
- 1/4 red onion
- 1 tbsp olive oil
- Juice of ½ a lemon
- Salt and pepper
Tzatziki
For Topping
- 2 tbsp vegan feta
- 3 tbsp chopped parsley
- 2 tbsp kalamata olives
Instructions
- Start by making your crispy French fries. Slice up your russet potatoes into French fry shapes and soak them in cold water for at least 30 minutes. This can also be done ahead of time, such as overnight or in the morning.
- After soaking, strain the water and pat completely dry with a towel.
- Transfer to a lined baking tray and spread the fries out so they are not touching. This will ensure that they get nice and crispy. You may need to use two trays to ensure they are not touching. If you fries are touching and crowded the potatoes will still cook but they will take much longer to get crispy.
- Bake at 450°F for 30-40 minutes until golden.
- Rip your tofu into bite-sized pieces and add them to a large bowl. Toss in olive oil and lemon juice, then add in the rest of your spices and toss again.
- Transfer your tofu to another lined baking tray and bake at 450°F for 30-35 minutes.
- While the tofu and French fries are baking, prep your salad and tzatziki.
- Roughly chop your tomato, cucumber, and red onion, then add them to a small bowl. Toss in olive oil, lemon juice, salt, and pepper.
- To make your tzatziki, grate your cucumber, then squeeze it between a couple of paper towels over the sink to remove excess water.
- Add the cucumber to a small bowl with the remaining ingredients and mix well. Adjust seasoning to taste.
- Once the fries and tofu are cooked, assemble them on the bottom, followed by your tofu, cucumber, tomato salad, tzatziki, feta, parsley, and olives. Serve and enjoy!