arrowroot powder

These are the best crispy baked sweet potato fries. I share lots of tips to avoid soggy fries as well as my foolproof crisping method. There&#39;s also a roasted garlic tahini yogurt dip for dipping the fries!

Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip

garlic

lemon juice

tahini

parsley

mint

sea salt and ground black pepper,

small-medium sweet potatoes,

cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric

heat-tolerant oil spray ((I like avocado oil))

fine sea salt,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.

Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.

Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.

Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.

Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.

In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.

Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.

Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.

At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.

Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they’re piping hot, they won’t FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.

The  best vegan quiche with mushroom and spinach! Made with a base of tofu making this recipe protein-rich. A healthy and wholesome veggie-loaded quiche with a crisp vegan crust and eggy-filling that all eaters will adore.

Vegan Quiche with Mushroom and Spinach

all-purpose flour ((195 g))

tsp sea salt

+ 1 tbsp vegan butter ((4 ounces 115 g), cold)

water

apple cider vinegar

coconut oil

garlic (, finely chopped)

yellow onion (, finely chopped)

cremini mushrooms, ((225 g), thinly sliced)

spinach

block silken tofu ((12 ounces 340 g))

almond milk

yeast

tsp turmeric

onion powder

garlic powder

tsp black salt ((or more sea salt))

tsp black pepper

In a food processor, combine the flour and salt. Cut the vegan butter into small chunks and add to the bowl. Pulse a few times to lightly mix the ingredients. Add the water and apple cider vinegar and pulse a few more times to form a crumbly dough. (You can also combine all the ingredients in a large bowl, except the water and massage with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough.) Do not over-knead the dough (see Notes).

Transfer the dough to a work surface and bring together to form a ball. Cover with reusable wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 425°F (220°C).

Lightly sprinkle the work surface with flour. Using a rolling pin, roll out the dough into a 12-inch circle. If needed, lightly sprinkle the dough with flour to stop the rolling pin from sticking.

Roll the dough around the rolling pin. Gently lift the dough and unroll over an 11-inch tart pan with removable bottom. Press into the bottom and up the sides of the pan. For a clean edge, trim excess dough with a knife. Patch any cracks with excess dough. Poke a few holes in the base with a fork. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Transfer the tart pan to a baking sheet and blind-bake for 15 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F (180°C).

Prepare the Pastry Crust:

Heat the coconut oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and cook until the juices they release have evaporated and the mushrooms have softened and browned, about 10 minutes. Add the spinach, cover with a lid, and let the spinach wilt, 2 to 3 minutes. Remove from the heat.

In a food processor or high-speed blender, combine the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and pepper. Pulse until smooth.

Pour the tofu mixture into the skillet and mix together with the cooked vegetables to combine. Pour the filling into the pre-baked crust in a smooth and even layer. Bake until the filling is golden and firm, about 40 minutes. Let cool slightly before slicing.

Make the Filling:

Ready in 30 minutes and loaded with spicy and deep flavour, these vegan Gochujang noodles combine with plenty of chopped vegetables and protein-rich edamame for a satisfying meal.

Extra Veggie Vegan Gochujang Noodles

Gochujang

Tamari

cashew butter

maple syrup or agave nectar

lime juice

rice vinegar

tomato paste

garlic,

1- inch piece of ginger, peeled

vegetable stock

oz (294 grams) noodles

avocado oil

carrot,

broccolini,

snap peas, ends trimmed and chopped

frozen shelled edamame, thawed

green onions, sliced

sesame seeds to garnish, optional

In an upright blender, combine the Gochujang, Tamari, cashew butter, maple syrup, lime juice, rice vinegar, tomato paste, garlic, ginger, arrowroot, and vegetable stock. Blend on high until smooth, about 30 seconds. Set aside.

Cook the noodles according to package directions minus 1-2 minutes. Drain and set aside.

Heat a large, deep skillet over medium heat. Once hot, pour in the oil and swirl it around. Add the carrots, broccolini, and snap peas and sauté until all vegetables are beginning to soften, about 5 minutes. Add the edamame and cook for another 2 minutes or so, stirring often. Season with salt and pepper.

Add the noodles and all of the sauce to the skillet. Stir and toss with tongs until noodles are hot all the way through and sauce is starting to thicken, about 1 minute. Add the green onions and toss once more. Enjoy the Gochujang noodles hot garnished with sesame seeds if you like.

This was such an easy and really delicious recipe. I added some tofu to the mix. It was .

Delicious! Perfect flavourful week night meal. Will definitely have it on regular rotation. Thanks so much Laura!

This was quick, healthy, and delicious! Will definitely make again.

Tasty, perfectly balanced and very versatile recipe ! I used what i had in my fridge (asparagus,  carrots, spinach) , peanut butter and added some vegan meat to boost the protein content.
Will definitely redo ! Thank you very much

Super easy and quick, delicious, my new go to recipe thank you

This recipe popped up in my inbox on a day I was looking for a stir-fry type recipe to use up an obscene amount of bok choy I bought! The flavour is INCREDIBLE. I'm already making this again today. Thank you!!!!

The blender sauce was the hook for me! 
Super easy and customizable to taste preference (sweet/sour/salt ratio). Enough sauce to double amount of veg (used addl cabbage, bell peppers, asparagus I had on hand). My grandkids gobbled it down! Thank you!

So delicious and easy to make!  I used small chopped vegetables I had on hand..red pepper, cabbage, broccoli and frozen peas.

This was delicious! I didn't modify the recipe at all. It had lots of veggies, a touch of spiciness, and good depth of flavor. Not hard to make and a lovely weeknight dinner. I'll be making it again!

Crispy tofu in the air fryer takes 30 minutes total to prepare. Torn pieces of firm tofu become crunchy, flavourful, and ideal for topping dinner bowls and salads.

Crispy-Crunchy Tofu in the Air Fryer

block (12 oz/350 grams) firm or extra firm tofu

salt

black pepper,

paprika

arrowroot starch

spray oil

Drain the tofu and tear it into 2-inch (ish) pieces. Place the tofu pieces in a medium bowl.

In a small saucepan bring the water and salt to a boil. Pour it over the tofu and leave it for 5 minutes.

Drain the tofu and thoroughly blot it dry with paper towels or a clean kitchen towel. Dry the bowl it was soaking in as well.

Preheat the air fryer to 375°F.

In the medium bowl, toss the tofu pieces with the avocado oil, Tamari, and pepper. Once coated, sprinkle the garlic powder, onion powder, paprika, and arrowroot starch and resume tossing until you can&#39;t see any white, powdery bits anymore.

Give the air fryer basket a quick spray with the spray oil. Then, transfer the coated pieces of tofu to your air fryer basket, shaking the basket/arranging the pieces so that each piece has a bit of space. Set the timer for 15 minutes and pop the basket in.

Give the tofu in the air fryer basket a little shake every 5 minutes to evenly brown and crisp up the pieces. The tofu is done when it&#39;s evenly deep golden brown and super crispy on all sides.

Loved the texture and the taste except it was CRAZY salty. I would either skip the saltwater bath (I have a tofu press that gets it pretty dry)or decrease the salt to a teaspoon or two. Otherwise it's awesome.

Hi Laura! Thank you for this fantastic recipe.

I’m wondering if you ever use “super firm” tofu. If so, do you think that using it instead of extra firm would eliminate the need for the saltwater bath to pull the extra moisture out?

Thank you so much for your insights.

I'm pretty amazed how great this is! I'm a bit of a skeptic when it comes to "Crispy" as my attempts are nowhere near crisp. But in the airfryer they are almost crunchy with a soft middle. I found some chickpea tofu made by Franklin Farms and it is SO good. The inside texture is a bit less like drained yogurt and the taste is great! I just found several recipes for chickpea yogurt. It couldn't be simpler. Just mix chickpea flour with water and a little almond flour and pour into a pan and it will set up. So thank you for this inspiration that will really extend our menu.

Wow! That was delicious! It took me about 20 min longer to get crispy though. But I don’t have a legit air fryer, just the combo toaster/oven with air fry option.

This was delicious  will definitely do his again

I made this because I wanted to try the salt water tofu bath method and it seemed to work really well!  I changed the spices and used some Korean chicken flavoring mix that I had and they tasted like the best chik'n nuggets ever made!  I'll definitely be using the salt bath on my tofu dishes from now on! Thanks for the recipe!

I love this recipe! It's simple, quick, and so yummy. One of my meal prepping go-tos. Thanks, Laura!

These are so good. Wanted something to go with a vegan bento box and these were the perfect addition. Replaced tamari with maggi and paprika with Trader Joe’s umami spice blend. Would probably cut out the 2 tablespoons of salt in the beginning if I made it this way again, but that’s hardly the recipes fault. I imagine that if made just as written they would be perfect.

I felt compelled to review. My son, he's 2.5...He eats basically nothing that isn't completely processed. But these...these beautiful, crispy, perfect tofu nuggets...He scarfs them! Such a simple recipe, you've done it! I am very appreciative!

This was delicious!  My only question is whether the tofu is absorbing a lot of salt, hence making it less healthy than it would be otherwise.  What would happen if you did this with half of the salt (or even less?

I never usually comment on recipes, but I had to comment on this one because it was so good and so easy! This is definitely going into the regular rotation. Thank you!

This is my favorite way to make tofu now! Super easy and crunchy the flavor is delicious. Can this be frozen?

https://content.jwplatform.com/videos/vMYN5iH5.mp4

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