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

Thai-spiced fries with vegan ‘mayo’

5
4
0
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
1
Difficulty
Easy
Spicy fries served with a brilliantly simple lime and coriander ‘mayo’ for dipping.

Ingredients

Potato(es), Raw

150 g, cut into thin fries

Calorie controlled cooking spray

4 spray(s)

Schwartz Thai 7 Spice Seasoning

½ serving(s)

Salt

¼ teaspoons

Yutaka Japanese-Style Silken Tofu

50 g, drained

Lime Juice, Fresh

½ teaspoons

Coriander, fresh

1 teaspoons, chopped, plus extra to serve

Instructions

  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.

Notes

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.

Start eating better than ever!