Ingredients
-
Tofu Bacon Crumbles
-
14 ozTofu (extra firm )
-
¼ cupTamari
-
2 tbspMaple Syrup
-
1 tbspLiquid Smoke
-
1 tspPaprika
-
-
Sweet Potato Fries
-
6U.S. Sweet Potato (cut into matchstick shapes, skin on)
-
1 ozAvocado Oil Spray
-
1 tspPaprika
-
-
Nacho Cheese
-
¾ cupCanned Coconut Milk
-
3 tbspNutritional Yeast
-
2 tbspAll Purpose Gluten-Free Flour¼
-
¼ tspOnion Powder
-
¼ tspGarlic Powder¼
-
¼ cupSour Cream (vegan)
-
-
Optional Toppings
-
1Red Bell Pepper (diced)
-
1Green Onion (chopped)
-
2Tomato (diced)
-
1 ozVegan Cheese Shreds
-
Instructions
-
Tofu Bacon Crumbles
-
Preheat oven to 425 degrees.
-
Into a medium bowl, place crumbled tofu. In a separate small bowl, whisk together tamari, maple syrup, liquid smoke, and paprika.
-
Pour tamari mixture over tofu, toss to combine, and marinate for 15 minutes.
-
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.
-
-
Sweet Potato Fries
-
Line 2 baking sheets with parchment paper.
-
Toss sweet potatoes with oil and paprika until evenly coated.
-
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.
-
-
Nacho Cheese
-
Place the coconut milk, nutritional yeast, flour, onion, garlic and paprika into a saucepan and stir with a whisk.
-
Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly. Let simmer until it is stretchy.
-
-
Assembly
-
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.