Hot Maple Tofu Skewers with Plant Parmesan Fries (Edit recipe)

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Crispy air-fried tofu skewers coated in a sticky hot maple glaze, served with golden garlic and oregano fries tossed in a zesty homemade plant parmesan. Add a fresh chopped salad and creamy hot maple dip for an easy, delicious dinner that feels like a treat without spending all evening in the kitchen.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

31

Serves: 2

Ingredients

hot maple tofu skewers

280 grams Tofu, pressed
1 Tbsp Arrowroot Powder
1 tsp Smoked Paprika
1 tsp garlic granules
0.5 tsp onion granules
0.5 tsp Maldon Sea Salt Flakes
1 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Pure Maple Syrup
1 - 2 tsp Sriracha, to taste
4 whole wooden skewers

garlic oregano fries

500 grams Red Skin Potatoes
1 Tbsp Extra Virgin Olive Oil
1 tsp garlic granules
1 tsp Oregano, Dried
0.5 tsp Maldon Sea Salt Flakes

plant parmesan

2 Tbsp Nutritional Yeast
1 Tbsp hemp seeds
0.5 Tbsp Lemon Zest
1 pinch Sea Salt

hot maple dip

serve with

1 cup fresh salad, mixed leaf, cucumber, cherry tomatoes, red onion
1 - 2 whole Flatbread
1 bunch Parsley, Flat Leaf, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the skewers. If using wooden skewers, soak them in water for 20–30 minutes before cooking.
Make the fries. Cut the potatoes into fries and pat them dry. Toss with the olive oil, garlic granules, oregano and sea salt. Add to the air fryer and cook at 200°C for 18–22 minutes, shaking a couple of times, until golden and crispy.
Prepare the tofu. Cut or tear the pressed tofu into chunky pieces. Toss gently with the cornflour, smoked paprika, garlic granules, onion granules, salt and olive oil until evenly coated.
Thread the tofu onto the soaked skewers, leaving a little space between each piece for the air to circulate. Air fry at 190°C for 12–16 minutes, turning halfway, until crisp and golden.
Make the hot maple glaze. Mix the maple syrup and sriracha together. Brush generously over the crispy tofu skewers and return them to the air fryer for another 1–2 minutes, just until sticky and caramelised.
Make the plant parmesan. Mix the nutritional yeast, hemp seeds, lemon zest and sea salt together.
When the fries are piping hot from the air fryer, toss generously with the plant parmesan. Sprinkle a little extra over the glazed tofu too.
Make the dip. Stir together the vegan mayo, maple syrup, sriracha and a squeeze of lemon. Taste and adjust the heat to your liking.
Toss together the cucumber, tomatoes, red onion and parsley with a squeeze of lemon and pinch of sea salt. Serve the hot maple tofu skewers with the plant parmesan fries, fresh salad, hot maple dip and flatbread.

Notes

Don’t overcrowd the air-fryer basket. The tofu and fries need space around them to crisp properly; cook in batches if your air fryer is smaller.
Add the maple glaze towards the end. Adding it at the beginning can cause the sugars to catch before the tofu has had time to crisp.
The plant parmesan is also lovely over salads, pasta, roasted vegetables or avocado toast, so you can easily make a bigger batch.
Adjust the amount of sriracha depending on how spicy you like it.

••Air fryers vary, so use the timings as a guide and cook until your tofu and fries are golden and crisp.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	863
Fat:	48 g
Carbohydrates:	94 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	2628 mg
Fiber:	10 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.