Vegan Chili Fries
Vegan chili fries with tofu and kidney beans is slightly smokey, spicy and with amazing flavor. It's a great comfort food meal to satisfy any cravings!
Servings: 4 servings
Calories: 390kcal
Ingredients
Homemade French Fries
- 1 tablespoon sunflower oil , or olive oil
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 4 russet potatoes , cut into fries
Tofu Chili
- 1 tablespoon sunflower oil , optional
- 2 2 cloves garlic , finely chopped
- 1 cup tomato passata (sauce)
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder , more or less to taste
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 cup kidney beans
- 10.6 ounces firm tofu
- 1 cup vegetable stock
- Good pinch sea salt
Optional toppings: Vegan sour cream, vegan cheese sauce, hot sauce, shallots, green onions, cilantro
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper or a silicone mat.
- In a small bowl, combine the sunflower oil, nutritional yeast, garlic powder and salt.
- Put the cut potatoes into a large bowl and add the seasoned oil mixture.
- With clean hands, massage the oil into the fries before placing them on the lined baking tray and spreading them out. Bake in the oven for 30 to 35 minutes or until crisp and golden.
- Meanwhile, to prepare the tofu chili, heat the sunflower oil in a medium, heavy-bottomed saucepan over medium heat.
- Add the garlic and sauté for 1 minute, then add the oregano, paprika, smoked paprika, cumin, onion powder and chili powder.
- Stir in the passata, Worcestershire sauce and kidney beans and crumble in the tofu.
- Add the vegetable stock and bring the mixture to a boil before turning the heat to low and cooking for 10 minutes or until the mixture has thickened.
- Use a potato masher or fork to break up the tofu further. Add sea salt and remove from the heat.
- Remove the baked fries from the oven and add them to a serving plate or bowl.
- Spoon the chili on top and add a drizzle of either vegan sour cream or “Cheesy” sauce, hot sauce and a sprinkle of sliced shallots.
Notes
- Here is what I used to top my chili: Core and Rind Chipotle Cheese Sauce
- Additional veggies: I added some chopped onion and green pepper in step 6.
- Worcestershire substitute: Try adding soy sauce or apple cider vinegar combined with brown sugar.
- Vegan chili fries with tofu and kidney beans. Slightly smokey, spicy and with amazing flavor. Reprinted with permission from Great Vegan Meals for the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018.
Nutrition
Calories: 390kcal