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Greek Style Vegan Fries with Tofu Feta and olives

Greek-Style Vegan Fries with Tofu Feta and Olives

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine Greek
Servings 4

Equipment

  • Sheet pan A large one is ideal to spread the fries in a single layer. This is perfect for sheet pan suppers and getting fries super crisp.
  • Mixing bowls For marinating tofu and tossing vegetables.
  • Knife and Cutting Board For prepping all the fresh toppings.
  • Tofu press or weighted plate setup To remove excess water from tofu for a better feta texture.
  • Parchment paper Optional, but helps with easy cleanup and crisping fries.

Ingredients
  

For the Fries

  • 4 large russet potatoes or use sweet potatoes for a vegan tex-mex loaded sweet potato fries variation
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the Tofu Feta

  • 1 block 14 oz firm tofu, pressed and crumbled
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon miso paste optional but recommended
  • 1 teaspoon dried oregano
  • Salt to taste

Toppings

  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/2 cucumber diced
  • 1/4 cup fresh parsley chopped
  • Lemon wedges for serving

Optional Add-Ons

  • Vegan tzatziki sauce or tahini drizzle
  • Chopped pepperoncini or banana peppers
  • Vegan feta crumbles store-bought, if you prefer over tofu feta

Instructions
 

Prepare the Tofu Feta

  1. Start by pressing your tofu to get rid of as much moisture as possible. This is key for getting that crumbly, cheese-like texture. Once pressed, crumble the tofu into a bowl. Add lemon juice, apple cider vinegar, olive oil, miso paste (if using), oregano, and a pinch of salt. Mix well, cover, and set aside to marinate. The longer it sits, the better the flavor. You can even make this part ahead of time for faster meals and easy lunch ideas later in the week.

Make the Fries

  1. Preheat your oven to 425°F (220°C). Wash and scrub the potatoes, then cut them into thin wedges or fries. If you’re going for dirty fries or want to mimic vegan animal style fries, leave the skin on for extra texture and fiber.
  2. Toss the potatoes with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper. Spread them on a parchment-lined sheet pan in a single layer.
  3. Bake for 30–35 minutes, flipping halfway through. You want golden brown edges and crispy bites all around.

Assemble the Loaded Vegan Fries

  1. Once the fries are done, it’s time to load them up! Transfer the fries to a serving platter or keep them right on the sheet pan for that rustic look.
  2. Top with marinated tofu feta, sliced olives, cherry tomatoes, red onion, cucumber, and fresh parsley. Drizzle with vegan tzatziki or tahini if desired. A few squeezes of lemon juice brighten everything up and tie the flavors together.

Serve Immediately

  1. These are best served hot, right out of the oven, with that contrast of crispy fries and cool, tangy toppings. A side of lemon wedges adds a refreshing zing for anyone who wants extra citrus.