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Baked Tofu Fries with Balsamic Aioli
with pureed sweet potato soup

Active: 20 min Total: 40 min
Tofu 'fries' are a fun way to enjoy tofu and a healthier fry. Whip together a quick dipping sauce with a few pantry staples, and you have a tasty dish.
Smarts: Make sure to buy vacuum-packed tofu for a crispier 'fry'.


Baked Tofu Fries with Balsamic Aioli:
  • Garlic - 1 clove , crushed or minced
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Balsamic vinegar - 1 Tbsp
  • Mayonnaise - 1/3 cup
  • Cooking oil - 2 Tbsp
  • Salt and pepper - generous sprinkle
Pureed Sweet Potato Soup:
  • Garlic - 4 cloves , crushed or minced
  • Onions (medium) - 1 , chopped
  • Sweet potatoes - 2 lbs , peeled and chopped ((look for the orange ones))
  • Cooking oil - 1 1/2 Tbsp
  • Vegetable broth - 1 quart
  • Salt and pepper - to taste


  1. Garlic (for tofu & soup) / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Tofu - Slice into matchsticks.
  3. Make dipping sauce for tofu - Combine garlic with Dijon, maple syrup, balsamic vinegar, and mayonnaise. (Can be done up to 3 days ahead)

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  1. Heat oven to 375F (191C) degrees. Toss tofu with cooking oil and spread out onto a parchment lined sheet pan. Sprinkle with salt and pepper and roast for 20 minutes, shaking midway through.
  2. While tofu is roasting, heat a Dutch oven over medium-high heat and add cooking oil. Add garlic and onions to heated oil and saute until softened, ~3 minutes.
  3. Next add in sweet potatoes and cook for another 3 minutes. Pour in broth / stock, making sure it covers all the sweet potatoes. Cover and bring to a boil and then simmer for 10 minutes.
  4. After soup has simmered and potatoes are tender, puree with an immersion / stick blender when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper. We use unsalted homemade chicken stock, so we added 2 tsp (10 ml). salt to our final product to make it taste like we wanted. Feel free to add your preferred sweetener if you want your soup to be even sweeter.
  5. Reserve 1 ½ (355 ml) cups of soup (for 4 servings) for tomorrow night’s dinner.
  6. Enjoy tofu fries with balsamic aioli and soup on the side. If you’re feeling indulgent, serve each bowl of soup with a tablespoon of butter.



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