Sweet French Fries with Tofu Mayo

Method

• 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 on 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:

• 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!