Golden, crunchy tofu sticks baked to perfection and served with tangy lime and creamy herbed ranch dip—these Crispy Baked Tofu Fries are a flavorful, plant-based alternative to traditional fries. With a crisp coating and tender interior, they’re an irresistible snack, side, or appetizer that delivers bold taste and wholesome ingredients.
Why You’ll Love This Recipe
These tofu fries are everything you want in a snack—crispy on the outside, tender inside, and packed with flavor. They’re oven-baked, not fried, making them a healthier option without sacrificing texture. The cornflake or panko coating gives them an addictive crunch, while the lime-herb ranch dip adds a refreshing, zesty finish. Plus, they’re vegan, dairy-free, and easy to make.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tofu Fries:
1 block (14 oz) extra-firm tofu, pressed and sliced into sticks
1/2 cup unsweetened plant milk
1 tablespoon apple cider vinegar
1/2 cup all-purpose flour (or gluten-free blend)
1 1/2 cups crushed cornflakes or panko
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
Olive oil spray
For the Dip:
1/2 cup vegan ranch dressing (store-bought or homemade)
1 tablespoon chopped fresh parsley or dill
Juice of 1 lime
For Serving:
Lime wedges
Chopped parsley (optional garnish)
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine plant milk and apple cider vinegar. Let sit for 5 minutes to curdle into vegan buttermilk.
- Set up three breading stations:
- Bowl 1: all-purpose flour
- Bowl 2: vegan buttermilk
- Bowl 3: crushed cornflakes or panko, garlic powder, smoked paprika, chili flakes, salt, and pepper
- Dip each tofu stick first in flour, then into the milk mixture, and finally coat in the crumb mixture. Press gently to adhere.
- Arrange tofu sticks on the prepared baking sheet and lightly spray with olive oil.
- Bake for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- While tofu bakes, mix vegan ranch dressing with chopped herbs and lime juice. Chill until ready to serve.
- Serve the tofu fries hot with lime wedges and herbed ranch dip.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
- Spicy Kick: Increase chili flakes or add cayenne for extra heat.
- Cheesy Coating: Mix nutritional yeast into the breadcrumb coating for a savory, cheesy flavor.
- Sweet & Spicy Dip: Add a teaspoon of maple syrup and hot sauce to the ranch for a tangy twist.
- Herb Swap: Try basil or chives in place of parsley or dill.
- Different Dredge: Use almond flour or crushed rice crackers for a gluten-free, grain-free version.
- Asian-Inspired: Serve with a soy-ginger dipping sauce instead of ranch.
Storage/Reheating
Storage: Store leftover tofu fries in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 375°F (190°C) oven or air fryer for 5–8 minutes until crisp again. Avoid microwaving, which can make the coating soggy.
Freezing: Not recommended, as the texture may become rubbery after thawing.
FAQs
Do I have to press the tofu first?
Yes, pressing the tofu removes excess moisture, allowing it to crisp up properly.
Can I use firm tofu instead of extra-firm?
You can, but extra-firm is preferred for the best texture and structure.
Can I fry the tofu instead of baking?
Yes, shallow frying in a pan with oil will make them extra crispy, but baking keeps them lighter.
What can I use instead of cornflakes?
Panko breadcrumbs work well, or you can use crushed crackers or tortilla chips.
Is this recipe gluten-free?
It can be—use gluten-free flour and breadcrumbs or cornflakes certified gluten-free.
Can I make the ranch dip ahead of time?
Yes, the dip can be made up to 2 days in advance and stored in the fridge.
What kind of plant milk is best?
Unsweetened soy, almond, or oat milk all work well in this recipe.
Are these fries kid-friendly?
Yes, especially with a fun dipping sauce. You can omit chili flakes for a milder version.
Can I use an air fryer instead of the oven?
Absolutely. Air fry at 375°F (190°C) for about 15–18 minutes, flipping halfway through.
What else can I serve these with?
They pair well with salads, grain bowls, wraps, or as a party appetizer with multiple dips.
Conclusion
Crispy Baked Tofu Fries with Lime and Ranch Dip offer a satisfying, flavorful alternative to conventional fries. With their crunchy coating, zesty dip, and wholesome ingredients, they’re an ideal plant-based snack that appeals to vegans and meat-eaters alike. Easy to make and even easier to enjoy, these tofu fries are bound to become a go-to favorite.
Print
Crispy Baked Tofu Fries with Lime and Ranch Dip
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Golden, crunchy tofu sticks baked to perfection and served with a tangy lime wedge and creamy herbed ranch dip—a flavorful plant-based snack or appetizer everyone will crave.
Ingredients
- For the Tofu Fries:
- 1 block (14 oz) extra-firm tofu, pressed and sliced into sticks
- 1/2 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1 1/2 cups crushed cornflakes or panko
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Olive oil spray
- For the Dip:
- 1/2 cup vegan ranch dressing (store-bought or homemade)
- 1 tablespoon chopped fresh parsley or dill
- Juice of 1 lime
- For Serving:
- Lime wedges
- Chopped parsley (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix plant milk and apple cider vinegar. Let sit for 5 minutes to curdle into vegan buttermilk.
- Prepare a breading station: one bowl with flour, one with vegan buttermilk, and a third with crushed cornflakes, garlic powder, paprika, chili flakes, salt, and pepper.
- Dip each tofu stick first into flour, then the milk mixture, then coat in the cornflake crumb mix. Press gently to adhere.
- Place tofu sticks on the baking sheet and lightly spray with olive oil.
- Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
- Meanwhile, mix ranch dressing with fresh herbs and lime juice for the dipping sauce.
- Serve hot tofu fries with lime wedges and ranch dip.
Notes
- For extra crispiness, broil the fries for 1–2 minutes at the end.
- Use gluten-free flour and crumbs to make the recipe fully gluten-free.
- Swap ranch dip with spicy mayo or avocado lime sauce for variation.
Nutrition
- Serving Size: 1/4 recipe (with dip)
- Calories: 250
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
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