Loaded Potato Nachos by @fitgreenmind
1 serving
🥔
400 g
Potatoes
🫗
22 ml
Oil
🧂
1.5 g
Salt
🫙
2 g + 1 tsp
Cumin
🌶️
1 g
Paprika
🫘
100 g
Tofu
🧅
50 g
Onion
🥢
5 ml
Soy sauce
🍅
5 g
Tomato paste
🍁
2.5 ml
Maple syrup
🍅
70 g
Cherry tomatoes
🥣
15 g
Vegan yogurt
🧀
5 g
Vegan cream cheese
🌶️
2.5 ml
Sriracha
🍋
5 ml
Lime
🥬
30 g
Lettuce
Preheat
potatoes
Preheat the oven to 200°C / 390°F and cut the 2 potatoes into wedges.
Toss
- potatoes
cooking oil
salt
Toss the potato wedges with 1 tablespoon cooking oil, salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon paprika.
Spread- potatoes
Spread the seasoned potatoes on a baking tray and bake for 15 to 20 minutes until crisp and golden.
Dice
onion
firm tofu
Dice the onion and crumble the 100 g firm tofu.
- Heat
- cooking oil
- onion
- firm tofu
Heat 1/2 tablespoon cooking oil in a frying pan and fry the onion with the crumbled tofu until browned.
Add
soy sauce
tomato paste- ground cumin
Add the soy sauce, tomato paste, remaining 1/2 teaspoon ground cumin, maple syrup, and salt to the tofu.
- Stir-fry
- firm tofu
Stir-fry the tofu mixture for 2 to 3 minutes until coated and fragrant.
- Quarter
- cherry tomatoes
- firm tofu
Quarter the cherry tomatoes and stir them into the tofu mixture.
- Cook
- cherry tomatoes
- firm tofu
Cook the tomatoes with the tofu mixture for 2 minutes until slightly softened.
- Mix
vegan yogurt
vegan cream cheese- sriracha
Mix the vegan yogurt, vegan cream cheese, sriracha, and lime juice in a small bowl to make the crema.
Place
lettuce- potatoes
Place the lettuce and baked potato wedges in a serving bowl.
Top- firm tofu
- cherry tomatoes
- vegan yogurt
Top with tofu crumbles and drizzle the spicy crema over the bowl before serving.
Loaded Potato Nachos by @fitgreenmind
1 serving
🥔
400 g
Potatoes
🫗
22 ml
Oil
🧂
1.5 g
Salt
🫙
2 g + 1 tsp
Cumin
🌶️
1 g
Paprika
🫘
100 g
Tofu
🧅
50 g
Onion
🥢
5 ml
Soy sauce
🍅
5 g
Tomato paste
🍁
2.5 ml
Maple syrup
🍅
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
Step 1/12
Preheat the oven to 200°C / 390°F and cut the 2 potatoes into wedges.
Step 2/12
Toss the potato wedges with 1 tablespoon cooking oil, salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon paprika.
Step 3/12
Spread the seasoned potatoes on a baking tray and bake for 15 to 20 minutes until crisp and golden.
Step 4/12
Dice the onion and crumble the 100 g firm tofu.
Step 5/12
Heat 1/2 tablespoon cooking oil in a frying pan and fry the onion with the crumbled tofu until browned.
Step 6/12
Add the soy sauce, tomato paste, remaining 1/2 teaspoon ground cumin, maple syrup, and salt to the tofu.
Step 7/12
Stir-fry the tofu mixture for 2 to 3 minutes until coated and fragrant.
Step 8/12
Quarter the cherry tomatoes and stir them into the tofu mixture.
Step 9/12
Cook the tomatoes with the tofu mixture for 2 minutes until slightly softened.
Step 10/12
Mix the vegan yogurt, vegan cream cheese, sriracha, and lime juice in a small bowl to make the crema.
Step 11/12
Place the lettuce and baked potato wedges in a serving bowl.
Step 12/12
Top with tofu crumbles and drizzle the spicy crema over the bowl before serving.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
610 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
20 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@fitgreenmind
Origin
Cuisine
Mexican, American
Geographic
Germany, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos