Sweet Potato Fries Supreme

  • 4 Servings
  • Total
    45 Minutes

Ingredients

  • Tofu Bacon Crumbles

    • 14 oz
      Tofu (extra firm )
    • ¼ cup
      Tamari
    • 2 tbsp
      Maple Syrup
    • 1 tbsp
      Liquid Smoke
    • 1 tsp
      Paprika
  • Sweet Potato Fries

    • 6
      U.S. Sweet Potato (cut into matchstick shapes, skin on)
    • 1 oz
      Avocado Oil Spray
    • 1 tsp
      Paprika
  • Nacho Cheese

    • ¾ cup
      Canned Coconut Milk
    • 3 tbsp
      Nutritional Yeast
    • 2 tbsp
      All Purpose Gluten-Free Flour¼
    • ¼ tsp
      Onion Powder
    • ¼ tsp
      Garlic Powder¼
    • ¼ cup
      Sour Cream (vegan)
  • Optional Toppings

    • 1
      Red Bell Pepper (diced)
    • 1
      Green Onion (chopped)
    • 2
      Tomato (diced)
    • 1 oz
      Vegan Cheese Shreds

Instructions

  1. Tofu Bacon Crumbles

    1. Preheat oven to 425 degrees.

    2. Into a medium bowl, place crumbled tofu. In a separate small bowl, whisk together tamari, maple syrup, liquid smoke, and paprika.

    3. Pour tamari mixture over tofu, toss to combine, and marinate for 15 minutes.

    4. Onto a parchment-lined baking sheet, spread crumbles in an even layer. Bake for 25 to 30 minutes, tossing halfway through. Remove from oven, place on plate, and set aside.

  2. Sweet Potato Fries

    1. Line 2 baking sheets with parchment paper.

    2. Toss sweet potatoes with oil and paprika until evenly coated.

    3. Lay out on baking sheets spaced ¼-inch apart, being careful not to overcrowd. Bake for 30-40 minutes, flipping halfway through, until golden brown and crisp.

  3. Nacho Cheese

    1. Place the coconut milk, nutritional yeast, flour, onion, garlic and paprika into a saucepan and stir with a whisk.

    2. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly. Let simmer until it is stretchy.

  4. Assembly

    1. Divide the sweet potato fries into four servings. Top with the vegan cheese and tofu bacon crumbles. Finish with sour cream and the diced veggies. Enjoy!

Notes

Recipe developed by Nicole Osinga.