Loaded Potato Nachos by @fitgreenmind

50 min
Medium

1 serving

🥔

400 g

Potatoes

🫒

22 ml

Oil

🧂

1.5 g

Salt

🟤

2 g

Cumin

🌶️

1 g

Paprika

⬜

100 g

Tofu

🧅

50 g

Onion

🥣

5 ml

Soy Sauce

🍅

5 g

Tomato Paste

🌿

1 tsp

Cumin

🍁

2.5 ml

Maple Syrup

🧂

Salt

🍅

70 g

Cherry Tomatoes

🥣

15 g

Vegan Yogurt

🧀

5 g

Vegan Cream Cheese

🌶️

2.5 ml

Sriracha

🍋

5 ml

Lime

🥬

30 g

Lettuce

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C / 390°F and cut the 2 potatoes into wedges.

    potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Toss the potato wedges with 1 tablespoon cooking oil, salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon paprika.

    potatoes
    cooking oil
    salt
    ground cumin
    paprika
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/12

    Spread the seasoned potatoes on a baking tray and bake for 15 to 20 minutes until crisp and golden.

    potatoes
    🍪baking tray

  4. Step 4/12

    Dice the onion and crumble the 100 g firm tofu.

    onion
    firm tofu
    🔪chef's knife
    🪵cutting board

  5. Step 5/12

    Heat 1/2 tablespoon cooking oil in a frying pan and fry the onion with the crumbled tofu until browned.

    cooking oil
    onion
    firm tofu
    🍳frying pan
    🥄spatula

  6. Step 6/12

    Add the soy sauce, tomato paste, remaining 1/2 teaspoon ground cumin, maple syrup, and salt to the tofu.

    soy sauce
    tomato paste
    ground cumin
    maple syrup
    salt
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  7. Step 7/12

    Stir-fry the tofu mixture for 2 to 3 minutes until coated and fragrant.

    firm tofu
    🍳frying pan
    🥄spatula

  8. Step 8/12

    Quarter the cherry tomatoes and stir them into the tofu mixture.

    cherry tomatoes
    firm tofu
    🔪chef's knife
    🪵cutting board
    🍳frying pan
    🥄spatula

  9. Step 9/12

    Cook the tomatoes with the tofu mixture for 2 minutes until slightly softened.

    cherry tomatoes
    firm tofu
    🍳frying pan
    🥄spatula

  10. Step 10/12

    Mix the vegan yogurt, vegan cream cheese, sriracha, and lime juice in a small bowl to make the crema.

    vegan yogurt
    vegan cream cheese
    sriracha
    lime juice
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  11. Step 11/12

    Place the lettuce and baked potato wedges in a serving bowl.

    lettuce
    potatoes
    🍲serving bowl

  12. Step 12/12

    Top with tofu crumbles and drizzle the spicy crema over the bowl before serving.

    firm tofu
    cherry tomatoes
    vegan yogurt
    vegan cream cheese
    sriracha
    lime juice
    🍲serving bowl
    🥄spatula

Composition

Ingredients

Types

Vegetables, Seasonings, Spices, Condiments, Sweeteners, Plant-based Dairy

Ingredients

Potatoes, Oil, Salt, Cumin, Paprika, Tofu, Onion, Soy sauce, Tomato paste, Maple syrup, Cherry tomatoes, Vegan yogurt, Vegan cream cheese, Sriracha, Lime, Lettuce

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

610 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 73g, Dietary fiber: 12g, Total fat: 27g, Sugars: 12g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 6mg, Potassium: 1350mg, Sodium: 1020mg, Magnesium: 110mg

Vitamins

Vitamin C: 55mg, Vitamin K: 55mcg, Folate: 110mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, baking tray, frying pan, spatula, measuring spoons, serving bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course, Bowl, Snack

Occasions

Dinner, Lunch, Weeknight meal, Casual meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Fusion, Mexican-inspired, American-inspired

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Juicy

Flavors

Savory, Smoky, Spicy, Tangy, Umami, Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store leftovers in an airtight container,Store crema separately when possible,Reheat potatoes and tofu before serving), freezer : 30 days (Freeze potato wedges and tofu crumbles separately,Do not freeze lettuce, tomatoes, or crema)