Vegan Crispy Halloumi Fries
Dive into the irresistible world of **Vegan Crispy Halloumi Fries**, where indulgence meets plant-based creativity! This recipe transforms firm tofu into a convincing halloumi alternative, with a golden, crunchy coating that’s packed with flavor. Crafted with aromatic spices like paprika, garlic powder, and cumin, these fries boast a smoky, savory kick that complements their crispy exterior and tender center. The tofu is blended with nutritional yeast, lemon juice, and apple cider vinegar to achieve that signature tangy, cheese-like essence, then chilled and sliced into perfect fry shapes. Best served hot and paired with your favorite vegan dipping sauce, these gluten-free fries are a show-stopping appetizer or snack sure to delight vegans and non-vegans alike. Perfectly crispy, dairy-free, and incredibly satisfying—it’s comfort food reimagined!
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 tablespoons Nutritional yeast
- 1 tablespoon Lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Unsweetened soy milk
- 0.5 cup All-purpose gluten-free flour
- 1 cup Breadcrumbs
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 cup Vegetable oil
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Use a tofu press or place the tofu between paper towels and set a heavy object on top.
In a blender or food processor, combine the pressed tofu, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
Transfer the tofu mixture to a rectangular dish lined with parchment paper. Press down to create an even layer about 1 inch thick. Chill in the refrigerator for at least 1 hour to firm up.
Once firm, remove from the dish and slice the tofu mixture into fries of your desired size.
In a shallow bowl, pour the soy milk. In another bowl, mix the gluten-free flour, breadcrumbs, paprika, and cumin.
Heat the vegetable oil in a frying pan over medium heat.
Dip each tofu fry into the soy milk, allowing excess to drip off, then coat in the breadcrumb mixture, pressing gently to adhere.
Fry the coated tofu fries in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
Remove from the oil and drain on a plate lined with paper towels.
Serve immediately with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.1 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1000 mg | 77% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
