Crispy Tofu, Carrot & Eggplant Fries (Oven roasted)
These tasty and moreish chips can be eaten on their own, or dipped into Aioli, they can be added to salads or used as a condiment like I have done with the lettuce and noodle cups. Either way, they are healthy and hard to stop eating!
1 large eggplant, or 2-3 small eggplant – sliced into shoe string chip size
1 large carrot – sliced into shoe string chip size
250gm of firm tofu – sliced into shoe string chip size
¼ cup tapioca starch or arrowroot powder
¼ tsp Mild chilli powder
¼ tsp Cumin powder
Salt and Pepper
Pre-heat your oven to 190 degrees Celsius and prepare a large flat baking tray with grease proof paper and spreading a few glugs of olive oil onto the paper.
Rub salt into your sliced eggplant and let it sit in a strainer over a bowl for up to 10 minutes to catch any bitter juices.
While waiting for the eggplant, place a few paper towels onto a chopping board, and lay out the sliced tofu in a single layer. Place a few more paper towels over the top of the tofu and use another chopping board or something heavy enough to place over the top of the tofu, to gently squeeze out the liquid (I used my favourite books as weights J).
Place your starch and spices into a large enough bag and place your sliced carrots in and give it a good shake.
Going back to your eggplant, rinse well with cold water making sure all salt is removed. Pat dry with a paper towel and place them into the bag with the carrots and spices.
Lastly, remove the weights and paper towels from your tofu and place the slices into the bag with all your other ingredients. Give the bag a good shake and check to see everything is evenly coated with spices and starch.
Layout the coated ingredients in a single layer on the prepared baking tray. Place in your oven and bake for 10 minutes, then turn the ingredients over and bake for a further 10-15 minutes. The olive oil used to initially grease the paper, should be enough to keep the chips moist, however if they do dry out in your oven, you can toss the vegies and tofu with a few more glugs of olive oil and continue to bake until ready.