Thai-spiced fries with vegan ‘mayo’
Spicy fries served with a brilliantly simple lime and coriander ‘mayo’ for dipping.
150 g, cut into thin fries
Calorie controlled cooking spray
Thai 7 spice seasoning
Japanese-style silken tofu
Lime Juice, Fresh
1 teaspoon(s), chopped, plus extra to serve
- Preheat the oven to 210°C, fan 190°C, gas mark 7.
- 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.
- 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.
- 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.