We offer FREE UK mainland delivery on orders over £40.

Sweet French Fries with Vegan Tofu Mayonnaise

October 02, 2013

Beautiful orange coloured fries served with a smooth, very moreish vegan mayonnaise.

Serves 4

Ingredients

Sweet French Fries

Tofu Mayonnaise

Method

Sweet French Fries

  1. Preheat the oven to 450F (225c).
  2. Slice potatoes lengthwise into half inch thick slices (chunky potato wedges size).
  3. Toss them with a generous amount of olive oil to coat the potato pieces and sprinkle with sea salt.
  4. Spread in a rimmed baking sheet, avoiding overlap.  Bake, uncovered for about 35 minutes, until brown and crisp, stirring occasionally to ensure even browning.
  5. Remove from the oven and toss with a light seasoning of salt if required. Serve with tofu mayonnaise.

Tofu Mayonnaise

  1. Place tofu, dry mustard, sea salt, apple balsamic vinegar, rice malt syrup and lemon juice into the blender.
  2. Blend at 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.

Chef

Marlene Watson-Tara

For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.

Her new book "Macrobiotic for All Seasons" is available on her website:

www.marlenewatsontara.com





Also in Recipes - Vegan, Macrobiotic & Japanese

Cheezy Baked Polenta Chips With A White Miso Salsa
Cheezy Baked Polenta Chips With A White Miso Salsa

October 19, 2016

A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.

Continue Reading

Vegan Umami Noodle Bowl
Vegan Umami Noodle Bowl

October 12, 2016

Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.

Continue Reading

Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing
Kale, Mushroom & Sweetcorn Filled Baked Sweet Potato With Umami Tahini Dressing

August 24, 2016

Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).

Continue Reading