Potato nachos are a delicious twist on a classic favourite, featuring crispy baked potatoes topped with flavourful Mexican shredded tofu. This hearty vegetarian dish is perfect for meal prep nachos or a fun dinner, offering a satisfying blend of textures and bold Mexican-inspired flavours. Mix-and-match your toppings after baking in a single-serve container (everyone can have their own that way!)
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Why you'll love this recipe
Sheet pan. The potato nachos with tofu is cooked on a single sheet pan or meal prep container, making cleanup quick and easy.
Meal prep. Perfect for meal prepping, as these potato nachos store and reheat beautifully.
No soggy corn chips. Using baked potatoes in nachos, instead of chips ensures a crispy base that doesn’t get soggy.
Versatile toppings. Customise the nachos with your favourite toppings, especially if cooking them as a single serve!
Ingredients
Potato nacho ingredients
All-rounder potatoes. These versatile potatoes create a hearty base for the potato nachos, offering a crispy, satisfying alternative to traditional corn chips.
Red capsicum (red pepper). Adds a sweet, slightly tangy flavour to the Mexican shredded tofu nachos, and you can swap with yellow or orange capsicum for a milder taste.
Zucchini. Zucchini adds a mild, slightly sweet flavour to the potato nachos, and its tender texture complements the other vegetables perfectly.
Sweet corn. The sweet corn kernels add a pop of sweetness and crunch to the nachos with potatoes, complementing the spices and other ingredients.
Paprika. Adds a smoky, slightly spicy flavuor to the potato nachos, and you can substitute with smoked paprika for a deeper, richer taste or cayenne pepper if you like a bit of spice.
Extra firm tofu. Shredded tofu mimics the texture of shredded meat, absorbing the flavours of the Mexican tofu bowl seasonings beautifully.
Greek yoghurt. This creamy ingredient helps bind the shredded tofu, adding richness and tang to the meal prep nachos; you can substitute with a plant-based yogurt for a vegan option.
Salsa. The salsa brings a zesty, tangy flavour to the Mexican shredded tofu, adding moisture and depth to the dish.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Nacho bowl toppings
Guacamole. Guacamole adds a rich, creamy texture and a refreshing taste that pairs perfectly with the potato nachos.
Sour cream. Sour cream provides a cool, tangy element that balances the spicy and savory flavours of the dish.
Shredded cheese. Shredded cheese melts over the nachos, adding a gooey, comforting layer of flavour. If using, add the cheese then back into the oven for 5-10 minutes to allow the cheese to melt over the nachos.
Jalapeños. Jalapeños bring a spicy kick, perfect for those who like a bit of heat in their nachos.
Chopped fresh coriander. Fresh coriander adds a bright, herbal note that lifts the flavours of the dish, making it even more vibrant.
How to make potato nachos
- Prepare and cook the potatoes
Place the all-rounder potatoes into containers, spread them on a sheet pan, or place them in an air fryer—whichever method you prefer.
If using a sheet pan, spread the potatoes in a single layer, drizzle with extra virgin olive oil, and sprinkle with paprika for seasoning. Roast in a preheated oven at 220°C for about 20 minutes, until they are golden and crispy, turning them halfway through for even cooking.
If using containers for meal prep, toss the potatoes in olive oil and paprika, then roast them at 220°C for the same amount of time or until tender.
If using an air fryer, set it to 220°C and cook for about 18-20 minutes, shaking the basket halfway through to ensure the potatoes cook evenly. - Prepare the Mexican shredded tofu
In a mixing bowl, combine the shredded extra firm tofu with Greek yoghurt and salsa. Stir until the tofu is well coated and the mixture is evenly combined. Once the potatoes are done, transfer them to a baking dish, spread the Mexican shredded tofu mixture over the top, and ensure an even layer across the potatoes. Return the dish to the oven/air fryer and bake at 180°C for 10 minutes, allowing the flavours to meld together.
- Add the vegetables
After the tofu has baked, scatter the diced capsicum, zucchini, sweet corn, and any other desired vegetables over the tofu layer. This step enhances the texture and flavour, giving the baked nachos a fresh and vibrant bite. Place the dish back in the oven and bake for an additional 15 minutes at 180°C until the vegetables are tender and slightly caramelized.
- Add toppings
Once the vegetables are done, remove the nachos from the oven and add your favourite toppings, such as guacamole, sour cream, shredded cheese, jalapeños, or fresh coriander. These final touches will elevate the potato nachos, making them even more flavourful and satisfying.
Top Tip
If you prefer extra crispy potato nachos, spread the potatoes in a single layer on the sheet pan or in the air fryer and avoid overcrowding. This allows for even cooking and crisping.
Recommended equipment
Meal prep and leftovers
Meal prepping potato nachos is a convenient way to have a delicious and customizable meal ready throughout the week. Preparing the components in advance allows for easy assembly, ensuring you can enjoy a fresh and satisfying dish without much effort.
Storing
Store the roasted potatoes, shredded tofu mixture, and vegetables in one container, and the toppings another separately airtight containers in the fridge. This helps maintain the texture and flavour of each component.
I found that the potatoes, tofu and vegetables were fine in the same container and the potatoes retained their texture for about 3 days. After the third day, it got a little bit soggy, but still tasted good.
Reheating
I highly recommended adding some cheese before reheating (it makes it extra tasty).
Oven. Reheat the potatoes and tofu mixture in the oven at 180°C for 10-15 minutes.
Microwave. Microwave for 2-3 minutes. Mix halfway through (it'll look like a dogs breakfast, but it helps get it heated up evenly.
Air fryer. Reheat in Air fryer for 10 minutes at 180°C.
Freezing
The roasted potatoes and shredded tofu mixture can be frozen for up to 3 months, but it will change the texture quite a bit. If you want to freeze, try to add fresh toppings and fresh vegetables to retain some of the crunch as the crispy potatoes won't have that same crisp.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To make nachos in the oven, start by preheating your oven to 180°C. Arrange your potato nachos on a baking sheet and top them with your desired toppings like Mexican shredded tofu, cheese, and vegetables. Bake for about 10-15 minutes, or until the cheese is melted and bubbly. Finish with fresh toppings like salsa, avocado, or sour cream before serving.
For the ultimate nachos, start with a base like potato nachos, then add Mexican shredded tofu, cheese, and a variety of vegetables such as zucchini, corn, and capsicum. Finish with toppings like salsa, Greek yogurt, avocado, jalapeños, and cilantro for a flavorful, customizable meal prep nachos experience.
Mexican shredded tofu is an excellent protein option for vegetarian nachos. It’s flavourful, pairs well with various toppings, and provides a hearty texture that complements the crispiness of the baked potatoes.
Other Mexican-inspired meal preps
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Mexican Shredded Tofu Nachos with Baked Potatoes
Ingredients
Nachos
- 800 g (approx. 6) all-rounder potatoes cubed
- 1 red capsicum diced
- 1 zucchini diced
- 1 cup sweet corn
- 20 ml (1 tbsp) extra virgin olive oil
- 10 g (1 tsp) paprika
Tofu
- 450 g extra firm tofu pressed and shredded
- 280 g (1 cup) Greek yoghurt
Mexican Seasoning (optional, you can also use store-bought)
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 5 g (2 tsp) dried oregano
- 10 g (2 tsp) cumin powder
- 10 g (2 tsp) paprika
- 3 g (¼ tsp) cayenne pepper adjust to spice preferences
Toppings (optional)
- 1 cup (200g) salsa adjust to spice preferences
- 1 avocado
- ½ cup (60g) shredded mozzarella
Instructions
Prepare and Cook the Potatoes
- Place the all-rounder potatoes in a glass container, on a sheet pan, or in an air fryer. Toss with extra virgin olive oil and paprika seasoning. If using a sheet pan or glass/oven-safe individual containers, roast at 220°C for about 20 minutes, turning halfway. For an air fryer, cook at 220°C for 18-20 minutes, shaking the basket halfway.
Prepare the Mexican Shredded Tofu
- Mix the shredded tofu with Greek yoghurt and Mexican seasoning until well combined. Spread the mixture over the roasted potatoes in a baking dish, then bake at 180°C for 10 minutes to blend the flavours.
Add the Vegetables
- Scatter the diced capsicum, zucchini, sweet corn, and other vegetables over the tofu layer. Bake at 180°C for an additional 15 minutes, until the vegetables are tender and lightly caramelized.
Add Toppings
- Finish the nachos by adding your favuorite toppings like guacamole, sour cream, shredded cheese, or jalapeños for added flavour and texture.
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