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
Units
Scale
- 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
