Looking for a healthy alternative to your beloved potato fries and ketchup? Look no further than these lightly browned tofu batons for a filling snack or light meal. Air frying the tofu ensures the finish is perfect and the amount of oil minimal. Tossing the tofu in cornstarch creates a coating that crisps up, and the added spices infuse every bite. Don’t skip the homemade ketchup dipping sauce; you might want to double the recipe because it is absolutely addictive.

Tofu Fries with Chili Lime Ketchup [Vegan]

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Cooking Time



For the Chili Lime Ketchup:

  • 1/2 cup (120 g) store-bought ketchup
  • 1 tablespoon (15 g) brown sugar
  • 1 tablespoon (15 ml) balsamic vinegar
  • Juice of 1/2 lime
  • 1/4 teaspoon red pepper flakes

For the Tofu Fries:

  • 1 tablespoon (8 g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon sea salt
  • 2 teaspoons olive oil
  • Oil spray
  • 1(14-ounce/400 g) block extra firm tofu, pressed (see page 30) and cut into 1/2-inch batons


  1. In a small bowl, whisk together the ketchup, brown sugar, balsamic vinegar, lime juice, and red pepper flakes Transfer the ketchup to an airtight container in the refrigerator for up to 2 weeks.
  2. In a small bowl, toss the cornstarch, garlic powder, oregano, basil, onion powder, paprika, and salt until well mixed.
  3. In a medium bowl, gently toss the tofu fries with the olive oil. Add the seasoning mix to the tofu and toss gently until well coated.
  4. Preheat on Air Fry at 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil.
  5. Working in batches, place the tofu fries in a single layer in the basket, lightly spray with oil, and cook for 10 minutes, shaking halfway through, until golden and crispy.
  6. Repeat with the remaining fries and serve with the chili lime ketchup.

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