Fiesta Potatoes by @fitgreenmind

1h15

2 servings

🥔

400 g

Potatoes

🫘

200 g

Tofu

🫑

2

Bell pepper

🧅

1

Purple onion

🫗

15 ml

Oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

2 g

Cumin

🌶️

2.3 g

Paprika

🫙

2 g

Ground coriander

🌿

15 g

Fresh cilantro

🍋

15 ml

Lime juice

🍖

3 tbsp

BBQ sauce

🥑

1

Avocado

🥚

30 ml

Spicy mayo

  1. Preheat

    Preheat the oven to 200°C (390°F).

  2. Cut
    • potatoes
    • bell peppers
    • red onion

    Cut the potatoes into small chunks and chop the bell peppers and red onion.

  3. Shred
    • firm tofu

    Shred the firm tofu into small pieces.

  4. Place
    • potatoes
    • firm tofu
    • bell peppers

    Place the potatoes, firm tofu, bell peppers, and red onion on the baking tray.

  5. Drizzle
    • cooking oil
    • salt
    • Ground coriander

    Drizzle the ingredients with cooking oil and season with salt, black pepper, ground cumin, paprika, and ground coriander.

  6. Massage
    • potatoes
    • firm tofu
    • bell peppers

    Massage everything on the tray until evenly coated.

  7. Bake
    • potatoes
    • firm tofu
    • bell peppers

    Bake for 25 to 30 minutes until the potatoes are tender and browned at the edges.

  8. Mix
    • bell peppers
    • fresh cilantro
    • lime juice

    Mix the baked bell peppers with fresh cilantro and lime juice.

  9. Toss
    • firm tofu
    • bbq sauce

    Toss the baked firm tofu with 3 tablespoons of bbq sauce.

  10. Divide
    • potatoes
    • red onion

    Divide the potatoes and red onion between two serving plates.

  11. Top
    • bell peppers
    • fresh cilantro
    • lime juice

    Top each plate with cilantro-lime bell peppers, barbecue tofu, avocado, and spicy mayo.

Fiesta Potatoes by @fitgreenmind

1h15

2 servings

🥔

400 g

Potatoes

🫘

200 g

Tofu

🫑

2

Bell pepper

🧅

1

Purple onion

🫗

15 ml

Oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

2 g

Cumin

🌶️

2.3 g

Paprika

🫙

2 g

Ground coriander

🌿

15 g

Fresh cilantro

🍋

15 ml

Lime juice

🍖

3 tbsp

BBQ sauce

🥑

1

Avocado

🥚

30 ml

Spicy mayo

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (390°F).

  2. Step 2/11

    Cut the potatoes into small chunks and chop the bell peppers and red onion.

    🥔potatoes
    🫑bell peppers
    🧅red onion
    🔪knife
    🪵cutting board

  3. Step 3/11

    Shred the firm tofu into small pieces.

    🫘firm tofu
    🔪knife
    🪵cutting board

  4. Step 4/11

    Place the potatoes, firm tofu, bell peppers, and red onion on the baking tray.

    🥔potatoes
    🫘firm tofu
    🫑bell peppers
    🧅red onion
    🍳baking tray

  5. Step 5/11

    Drizzle the ingredients with cooking oil and season with salt, black pepper, ground cumin, paprika, and ground coriander.

    🫗cooking oil
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🌶️paprika
    🫙ground coriander
    🍳baking tray
    🥄spoon

  6. Step 6/11

    Massage everything on the tray until evenly coated.

    🥔potatoes
    🫘firm tofu
    🫑bell peppers
    🧅red onion
    🫗cooking oil
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🌶️paprika
    🫙ground coriander
    🍳baking tray

  7. Step 7/11

    Bake for 25 to 30 minutes until the potatoes are tender and browned at the edges.

    🥔potatoes
    🫘firm tofu
    🫑bell peppers
    🧅red onion
    🍳baking tray

  8. Step 8/11

    Mix the baked bell peppers with fresh cilantro and lime juice.

    🫑bell peppers
    🌿fresh cilantro
    🍋lime juice
    🥣mixing bowl
    🥄spoon

  9. Step 9/11

    Toss the baked firm tofu with 3 tablespoons of bbq sauce.

    🫘firm tofu
    🍖bbq sauce
    🥣mixing bowl
    🥄spoon

  10. Step 10/11

    Divide the potatoes and red onion between two serving plates.

    🥔potatoes
    🧅red onion
    🍽️serving plate
    🥄spoon

  11. Step 11/11

    Top each plate with cilantro-lime bell peppers, barbecue tofu, avocado, and spicy mayo.

    🫑bell peppers
    🌿fresh cilantro
    🍋lime juice
    🫘firm tofu
    🍖bbq sauce
    🥑avocado
    🥚spicy mayo
    🍽️serving plate
    🥄spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Spices, Herbs, Fruits, Fats

Ingredients

Potatoes, Tofu, Bell pepper, Purple onion, Oil, Salt, Pepper, Cumin, Paprika, Ground coriander, Fresh cilantro, Lime juice, BBQ sauce, Avocado, Spicy mayo

Notes

Potatoes (cut in small chunks), Tofu (1 block, shredded), Bell pepper (chopped), Purple onion (chopped), Oil (for drizzling, amount not given), Fresh cilantro (some, amount not given), Lime juice (amount not given), Avocado (amount not given), Spicy mayo (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Plant-based, Dairy-Free

Calories

620 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 76g, Fat: 28g, Fiber: 14g, Sugar: 17g

Nutritional Information

Minerals

Potassium: 1230mg, Iron: 5.2mg, Calcium: 190mg, Sodium: 760mg

Vitamins

Vitamin C: 170mg, Vitamin K: 35mcg, Folate: 135mcg, Vitamin B6: 1.1mg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, baking tray, mixing bowl, spoon, serving plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mexican

Geographic

to inform

Various

Aspect

Texture

Crispy, Tender, Creamy, Juicy

Flavors

Smoky, Spicy, Savory, Tangy, Earthy, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep avocado and spicy mayonnaise separate if possible,Reheat potato mixture until hot), freezer : 2 months (Freeze the roasted potato, tofu, pepper, and onion mixture only,Do not freeze avocado, cilantro, lime juice, or spicy mayonnaise,Store in a freezer-safe airtight container)