Chipotle Tofu Cheesey Fries
Ingredients
- 250g tofu
- 1/2 onion, diced
- 2 tblsp chipotle in adobo sauce
- 2 large handfuls spinach, chopped
- for the cheesey sauce:
- 1/4 cup cashews, soaked for 30 minutes in boiling water
- 1 tblsp arrowroot
- 1 tblsp @flexiblefoodsau cheezoning
- 1/2 tsp apple cider vinegar
Preparation
Roast the sweet potato at 180°C for around 30-40 minutes, or until crispy and golden. Feel free to season or oil the potato before roasting, if you prefer
In a large frypan, gently fry the onion until soft. Crumble in the tofu and add the chipotle. Once the tofu is cooked, stir through spinach and remove from heat
Meanwhile, drain the cashews and blend all the cheesey sauce ingredients until smooth
Pour the sauce into a small saucepan and heat over a low - medium heat. Stir continuously until thickened to your liking. Set aside
Load 'em up! Split the fries evenly into two dishes. Top each with the tofu mix, and cover in cheesey sauce. Eat as is, or place under the grill for a few minutes to crispy up the top