Poutine with Tofu Cheese Curds

If there’s one dish I miss the most from my past non-vegan life it’s poutine. There was nothing I loved more than digging into this sloppy mess that is fries, cheese curds, and gravy, and instantly feeling like I was being wrapped in a big ol’ Canadian hug. However, like any normal person I felt a wave of guilt after eating this incredibly gluttonous dish and so I took it as a blessing that I couldn’t eat this classic after going vegan. But there was a tiny part of me that still felt a bit jealous when my friends and I made a trip to a local poutine spot and I watched them eat their cheesy fries, while I nibbled away at some plain chips with ketchup.

When I lived in Seattle this past summer, my vegan Canadian prayer was answered and I found myself at Highline Bar, an all vegan dive bar. They serve amazing pub grub and it’s all plant based! I had to try their vegan poutine, which I was skeptical on eating. Highline Bar makes their “cheese curds” in house and uses tofu instead (at least I think so because that’s what it tasted and felt like)! By using tofu, you get the same creaminess and almost gooey consistency that you would get with normal cheese. I knew I had to recreate my version using a similar technique.

For my poutine, there are only a few ingredients, and a lot of this stuff you will already have in your pantry and fridge. This poutine is also guilt free by reducing the usual amount of fat you would find in normal non-vegan poutine. By baking the fries and making a homemade tofu cheese, there is a cut in the oil and processed ingredients used, but no sacrifice in flavour.

Poutine with Tofu Cheese Curds

Print Recipe
Serves: 2 Cooking Time: 45 minutes


  • For the Fries:
  • 3-4 small to medium sized potatoes OR 2 large potatoes
  • Salt
  • Pepper
  • 1/2 tsp of garlic powder
  • 1/2 tsp of paprika
  • For the Cheese Curds:
  • 1/4 of a block of firm tofu (Just shy of 1/2 a cup)
  • 1 tsp of nutritional yeast
  • Salt
  • Pepper
  • 2 sprigs of fresh thyme
  • 1/2 tsp of garlic powder
  • 1/2 tsp of apple cider vinegar
  • For the Gravy:
  • 2 tbsp of non dairy butter
  • 2 sprigs of fresh thyme
  • 2 tbsp of flour
  • 1/2 tsp of dark soy sauce
  • 1/4 tsp of onion powder
  • Pepper
  • Non dairy milk



For the fries, turn on your oven to 350 degrees. Cut your potatoes into whatever size you like your fries (I went for a shorter thinner size so they cooked faster). On a baking tray lined with parchment paper, lay down your fries and season with salt pepper, garlic powder, and paprika. You can add oil, but I've been trying to cut it out where I can. Toss your fries so they're well coated in the spices and put them in the oven to bake. Flip the fries half way through cooking to ensure they are golden brown all over.


In a blender, I used my Nutri Bullet, I added in all of the cheese curd ingredients. Give your mixture a few pluses till well combined.


For your gravy, on a medium low heat, melt your butter and sprinkle in your fresh thyme. After a couple of minutes, add in your flour. Take a whisk and constantly stir your flour and butter. You want to cook this for a few minutes, if you don't cook it long enough your gravy will taste like flour (ew). Add in the rest of your ingredients, and be sure to slowly pour in your vegan milk. For the milk, start off with adding a 1/4th of a cup. The gravy will start to get thicker, if it's too thick for your liking, add in more milk (1 tbsp at a time). Give it a taste and see if it needs anything else. In total I added about 1 cup of milk to give me a gravy that wasn't too thin or thick.


Taste your sauce and see if it needs more soy sauce or spices. If you're happy with it, it's time to plate!


After about 40 minutes (depends on the size of your fries), your fries should be crispy and cooked all the way through. Take the dish you want to serve your poutine in and add a healthy amount of fries, but not all. Sprinkle half of your vegan cheese curds, and cover with hot gravy. Repeat this again with the rest of your fries, cheese, and gravy, so everything is nice and layered. By layering, you're ensuring that with every bite you have you get a little bit of everything.

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