Loaded Zucchini Fries with Tofu Queso Dipping Sauce Meal Prep


Ease of Prep

Day of Prep

Grocery Damage

Day 6 Excitement

Weeks Repeated: 1

Zucchini is one of the most underrated vegetables in my opinion, besides maybe the squash family. It is tender and friable, super versatile, cheap, and overall delicious. I can name only a few veggies that I would confidently use raw in a salad, batter with Nutritional Yeast and fry, or bake and use as chips with a creamy dip. For this week, I chose the batter and fry method to make loaded Zucchini Fries with a side of my silken Tofu Queso to dip the fries in. I also had some leftover chips from the previous week’s dinner so I had those to dip as well. 

To make the Zucchini fries, cut a few zucchini into wide strips down the middle. I did 4 medium Zucchinis as the smaller the plant the less moist it is on the inside, cut into ~½ inch strips. Lay those onto a towel and sprinkle with a small amount of salt. Place another towel over the top and let them sit for ~30 mins. The salt will draw out extra moisture and allow you to make crispier fries. As they dry, prep the batter materials. This is where you can get creative and tailor the flavors to match whatever theme you want, per usual, I went for heat. I used eggs mixed with a small amount of habanero hot sauce from Trader Joe’s as the wet and a mixture of nutritional yeast, paprika, chili flakes, garlic powder, black pepper, cayenne pepper, and chili powder for the dry. Once the zucchini slices have released most of their moisture, pat dry with the towels and slice the strips into fry-shaped pieces. I did this by cutting them the long way into thirds and the thirds into 4 strips. Each strip gets dunked into the wet, and then into the dry and onto a baking sheet. You could also use a traditional frying method with oil or an air fryer, I was just in the mood for some baked fries. They baked at 400F for about 20 mins before they looked crispy. While they are baking, prep the queso and toppings. 

The toppings I used on the fries were very simple, and this can also be tailored to whatever fits the vibe of the meal. Today I used black beans and a light Mexican cheese blend. Neither of these needed much prep besides just draining the beans and adding the cheese to the top after the fries were baked. 10/10 very easy.

The queso prep is just as easy, with a few extra steps. In a blender combine silken/soft tofu, nutritional yeast, garlic, and spices of interest. I used the same spices as the fries to keep it consistent in flavor and also added some of the habanero hot sauce as well. It was overall a very spicy meal. Blend together until creamy. I recommend then simmering this mixture on medium heat for ~10 mins just to thicken it a bit. Completely up to the maker on what consistency is preferred. 

Once everything is cooked and cooled, add the fries to your meal prep containers, top with beans and cheese, and store in the fridge/freezer for the week’s meals. I recommend keeping the queso in a separate container and reheating it separately to keep the fries from getting soggy. For dinner, I just popped my Tupperware into the microwave for 2.5mins with the queso in a bowl on the side and enjoyed. I also recommend having chips on the side to eat with the queso as well but that is 100% not necessary. 

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