Sweet French Fries with Tofu Mayo

A snack or a side – you decide!

  1. 2 sweet potatoes
  2. Extra virgin olive oil
  3. Sea salt
  4. Tofu Mayonnaise:
  5. Half pack of silken tofu
  6. 1/2 tsp dry mustard
  7. 1/2 tsp sea salt
  8. 1 ½ Tbsp lemon juice
  9. 1 Tbsp rice malt syrup
  10. 1 Tbsp apple balsamic vinegar
  11. ½ cup extra virgin olive oil

  • Preheat oven to 225c/450f.

  • Slice potatoes lengthwise into half inch thick slices.
  • Cut the slices into half inch thick spears just like French fries.
  • Toss them with a generous amount of olive oil to coat the potato pieces and sprinkle with your choice of dried herbs, i.e. rosemary/thyme.
  • Spread in a rimmed baking sheet, avoiding overlap and bake, uncovered for about 20-25 minutes, until browned and crisp, stirring occasionally to ensure even browning.
  • Remove from oven and toss with a light seasoning of sea salt.

Tofu Mayonnaise:

This is a smooth and very moreish vegan mayonnaise.

  • Place tofu, dry mustard, sea salt, apple balsamic vinegar, rice malt syrup and lemon juice into the blender.
  • Blend with low speed, and pour in slowly the olive oil with 2 teaspoons of very hot water to emulsify the mayonnaise.

The mayonnaise can be kept in the fridge for 3 weeks.

Enjoy!

 

 

Ready to take the Veganuary pledge?

Veganuary is the world's largest vegan movement, inspiring people to try vegan for January and throughout the rest of the year.