Loaded Fries
If you think fries aren’t a worthy dinner, think again! These loaded fries are seasoned to perfection, topped with crispy shredded tofu, and are topped with creamy tahini dill aioli. The perfect balanced meal that tastes just as good as eating takeout! Perfect for game day gatherings, movie time snacking, or even as a crowd-pleasing appetizer, these healthy loaded fries define vegan comfort food like no other. It’s time to change the myth that potatoes are an unhealthy vegetable.
Protein Packed Vegan Recipes
CURRY LOADED FRIES (30G PROTEIN)
Why You’ll Love This Loaded Fries Recipe
Packed with Protein – These loaded fries are secretly packed with 16g of protein from the crispy shredded tofu!
Easy Weeknight Dinner – This dinner comes together on one sheet pan making it the perfect low-mess meal! Just add your potatoes and tofu to a baking tray and pop in the oven to bake!
Healthy – Potatoes, the base of these loaded fries, contribute to your daily fiber intake, support digestive health, and provide a steady energy source. Despite potatoes having an unfair reputation for being unhealthy, these starchy vegetables are loaded with essential vitamins and minerals and are naturally cholesterol free and fat-free.
Oil-Free – Say goodbye to the oily mess associated with fries, as the fries are baked in the oven that not only preserves the natural flavors and nutrients but also makes these loaded fries a guilt-free snack. Baking ensures that fries and tofu achieve an ideal crispy texture without excessive oil while reducing the overall calorie content.
Creamy 2 Minute Tahini Dill Aioli – No fancy store-bought sauce here! A handful of wholesome ingredients make the 2-minute super smooth and creamy tahini dill aioli sauce without any dairy. This recipe uses vegan yogurt to make a delicious sauce that you will want to eat with a spoon!
How to Make Loaded Fries
Prepare the Potatoes
Start by slicing your potatoes into fry shapes. Toss in your chili powder, garlic powder, onion powder, oregano, salt, and pepper until evenly coated. Spread the seasoned potatoes on a baking tray lined with parchment paper, ensuring they are not overcrowded for even cooking.
Bake the Potatoes
Bake at 425 for 35-40 minutes, tossing halfway through, until the fries are golden and crispy.
Prepare the Tofu
Next, shred your pressed tofu and gently toss in soy sauce, smoked paprika, onion powder, garlic powder, and cornstarch until well coated.
Bake the Tofu
Place them on the other side of the baking tray and bake for 15-20 minutes, tossing halfway through.
Make the Tahini Dill Aioli
In a small bowl, whisk together the oat yogurt, tahini, minced garlic, dill, lemon juice, salt, and pepper until smooth and creamy.
Assemble and Serve Loaded Fries
Drizzle tahini aioli on fries, top with green onions, and serve!
Recipe Tips for Loaded Fries
Swap Potatoes with sweet potatoes: For an even healthier twist, try sweet potatoes instead of regular potatoes. You’ll get an extra dose of vitamins and a sweet-savory flavor profile.
Tofu swap: Not a fan of tofu? Swap it out for chickpeas or tempeh to give it a different texture and flavor.
Tahini Dill Aioli: Fancy a little zest; add an extra tablespoon of lemon juice. If oat yogurt isn’t available, any plant-based yogurt will do the trick.
Don’t Overcrowd the Fries: If you stack the fries on your baking tray, they’ll steam instead of crisp. Leave space between them and bake in batches if necessary.
Make it soy free: No soy? No problem! Swap your shredded tofu for crispy chickpeas. Just bake them the same way you would your shredded tofu! You could also top your fries with seasoned black beans, your favourite soy-free meat substitute, or sauté up some spiced veggies to toss on top! Make sure to swap the soy sauce for salt as well!
Add some veggies! Trying to up your veg intake? Add some sliced onions, bell peppers, and mushrooms to the baking tray to load them on top!
More Vegan Recipes You’ll Love
VEGAN SHAWARMA RECIPE (OSMOW’S COPYCAT)
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Loaded Fries
Ingredients
For Potato Fries
- 400 g potatoes
- ¼ tsp chili powder
- ¼ garlic powder
- ¼ onion powder
- ¼ oregano
- Salt & pepper to taste
For Crispy Baked Tofu
- 150 g shredded tofu
- 2 tsp soy sauce
- ¾ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp cornstarch
For Tahini Dill Aioli
- 4 tbsp oat yogurt
- 1 tsp tahini
- 1 small garlic clove
- 1 tsp dill
- 1-2 tbsp lemon juice
- Salt and pepper
For Topping
- One sprig of green onions
Instructions
- Start by slicing your potatoes into fry shapes, toss in your seasonings, and spread out onto a baking tray.
- Bake at 425 for 35-40 minutes, tossing halfway through.
- Next, shred your pressed tofu and gently toss in your seasonings and cornstarch. Place them on the other side of the baking tray and bake for 15-20 minutes, tossing halfway through.
- Mix the ingredients for your tahini aioli, drizzle all over your fries, and top with green onions!