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Herbed Tofu Fries with Kalamata Aioli

Kalamata olives are one of my favorite snacks. They also make a great companion to these herbed tofu fries. Oregano, basil, thyme, and parsley come together with other spices to make this herbaceous side of fries a real treat.

Herbed Tofu Fries

14oz package of extra firm tofu

2 tablespoons avocado oil (any neutral oil will work)

1 teaspoon oregano

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

Preheat the oven to 400 degrees. Drain and press the tofu. Cut into rectangles resembling french fried potatoes. Thicker is better. Lay the tofu out on a silicone lined baking sheet. If you don't have a silicone liner for your baking sheet, be sure to use nonstick spray or nonstick aluminum foil. Rub the avocado oil on all sides of the pieces of tofu. Be gentle so the tofu doesn't fall apart. Mix the rest of the ingredients in a small bowl. Sprinkle the seasoning over the pieces of tofu. Rub the seasoning in to make sure all of the tofu is covered as evenly as possible. Bake for 20 minutes, flip the tofu, and bake for additional 20 minutes. Serve with kalamata aioli.

Kalamata Aioli

1 cup vegan mayo (I used Hellman's brand)

1/2 cup kalamata olives

1 tablespoon lemon juice

3 cloves of garlic

Add all of the ingredients into a blender. Blend until smooth. Enjoy!

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