Photo of Thai-spiced fries with vegan ‘mayo’ by WW

Thai-spiced fries with vegan ‘mayo’

Points® value
Total Time
25 min
10 min
15 min
Spicy fries served with a brilliantly simple lime and coriander ‘mayo’ for dipping.


Potatoes, Raw

150 g, cut into thin fries

Calorie controlled cooking spray

4 spray(s)

Thai 7 spice seasoning

4 g


¼ teaspoon(s)

Japanese-style silken tofu

50 g

Lime Juice, Fresh

½ teaspoon(s)

Coriander, fresh

1 teaspoon(s), chopped, plus extra to serve


  1. Preheat the oven to 210°C, fan 190°C, gas mark 7.
  2. To make the ‘mayo’, put the tofu, lime juice and coriander in a mini food processor and blitz until combined. Season to taste with salt and freshly ground black pepper, scatter over the extra coriander and transfer to a serving bowl. Pop into the fridge to firm up a little while you make the fries.
  3. Arrange the fries on a small nonstick baking tray and mist all over with cooking spray. Sprinkle over the Thai seven spice and scatter over the salt. Toss to combine then bake for 12-15 minutes, shaking the tray every now and then, until cooked through and golden.
  4. Serve the fries with the ‘mayo’ on the side.


This vegan ‘mayo’ keeps in an airtight container in the fridge for the same time as the use-by date of the tofu. Increase the quantities to make a bigger batch and use it in vegan salads, sandwiches and baked potato fillings.