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These Keto Tofu Fries Can Satisfy Any French Fry Craving

Stephanie Laska, Me.D.
Contributing writer
By Stephanie Laska, Me.D.
Contributing writer
Stephanie Laska, Me.D. is a bestselling author and creator of DIRTY, LAZY, KETO diet. She earned her Me.D. degree from the University of California, Santa Barbara, and her books have reached the #1 Amazon Best Seller list in Healthy Diets.
Image by Cameron Whitman / Stocksy
January 13, 2020

Just like my inability to solve a Rubik's Cube, I have yet to find a satisfying french fry alternative. Like rearranging all the stickers to beat the cube, I am willing to pull out all the stops to accomplish my goal of creating a winning recipe. As crazy as it sounds, Cubed Tofu Fries have just enough salt and fat to fool my brain.

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Cubed Tofu Fries

Serves 4

Ingredients:

  • 1 (12-ounce) package extra-firm tofu
  • 2 tablespoons sesame oil
  • ⅛ teaspoon salt, divided
  • ⅛ teaspoon black pepper, divided
  • ⅛ teaspoon Creole seasoning, divided

Method:

  1. Remove tofu from packaging and wrap in paper towel. Set on a clean plate. Place a second plate on top and put a 3- to 5-pound weight on top. Let sit 20 minutes. Drain excess water.
  2. Unwrap tofu and slice into small cubes no larger than ½-inch square (a little larger than sugar cubes).
  3. In a large skillet over medium heat, heat oil.
  4. Combine salt, pepper, and creole seasoning in a small bowl. Sprinkle ⅓ of spice mixture evenly into skillet and add tofu evenly.
  5. Sprinkle ⅓ of spices on top and let fry 5 minutes on each side, flipping 3 times (for the 4 sides), browning all 4 sides.
  6. Dust tofu with remaining spice mixture.
  7. Remove from heat. Enjoy while hot!

Helpful tips:

  • Try to get the firm or extra-firm tofu that is in a plastic tray and packaged with water. The type that is in the cardboard block is a lot more moist, and it is harder to fry while keeping its shape.
  • Using well-drained, extra-firm tofu helps the cubes maintain their shape during the cooking process. Otherwise, the tofu shapes will crumble when stirred, resulting in a scrambled-egg-style mess (that still tastes great but isn't as pretty).
  • I once varied my recipe to season the tofu with cinnamon and Splenda. The result was so delicious that I ended up eating two full blocks of tofu in one sitting.

Excerpted from The Dirty, Lazy Keto Cookbook by Stephanie Laska and William Laska. Copyright © 2020 by Stephanie Laska and William Laska. Photography by James Stefiuk. Used with the permission of the publisher, Adams Media, an imprint of Simon & Schuster Inc. All rights reserved. 

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Stephanie Laska, Me.D.
Stephanie Laska, Me.D.
Contributing writer

Stephanie Laska, Me.D. is a bestselling author and creator of DIRTY, LAZY, KETO diet. She earned her Me.D. degree from the University of California, Santa Barbara, and her books have reached the #1 Amazon Best Seller list in Healthy Diets. Stephanie also is the host of the podcast, DIRTY, LAZY, Girl, as well as many Facebook support groups. Her most recent book is called, The Dirty, Lazy, Keto Cookbook and features 100 keto-friendly recipes.