Mexican Shredded Tofu Nachos with Baked Potatoes
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Get ready for a flavour-packed experience with potato nachos, where crispy potatoes replace traditional chips, and are topped with savory Mexican shredded tofu. Whether you're looking for a unique Mexican tofu bowl or a tasty twist on baked nachos, this dish is sure to impress. Plus, it can all be made in one container or as an air fryer nachos - cue less clean up!
Equipment
- Oven safe containers
Ingredients
Nachos
- 800 g (1 ¾ lb) all-rounder potatoes, approx. 6, cubed
- 100 g (3 ½ oz) red capsicum, approx. 1 diced
- 100 g (3 ½ oz) zucchini, approx. 1 diced
- 250 g (1 cups) sweet corn kernels, see note 1
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
Tofu
- 450 g (1 lb) extra firm tofu, pressed and shredded, see note 2
- 280 g (1 cups) Greek yoghurt
- 2 tbsp (2 tablespoon) taco seasoning , homemade or store-bought, see note 3
Toppings (optional)
- 200 g (7 oz) salsa, adjust to spice preferences
- 1 (1) avocado
- 60 g (2 oz) shredded mozzarella
Instructions
Prepare ingredients
- Press tofu by wrapping it in paper towels and placing it between a cutting board with a heavy object on top for at least 10 minutes. This helps drain the excess liquid so it can hold the Mexican flavourings.
- Peel (optional) and cut into cubes the 800 g (1 ¾ lb) all-rounder potatoes. Place in a bowl of cold water while preparing the rest of the ingredients
- Dice 100 g (3 ½ oz) red capsicum and 100 g (3 ½ oz) zucchini. Set aside.
- Shred or grate 450 g (1 lb) extra firm tofu. Then mix with the 280 g (1 cups) Greek yoghurt and 2 tbsp (2 tablespoon) taco seasoning .
Cook the Potatoes
- Place the 800 g (1 ¾ lb) all-rounder potatoes in a glass container, on a sheet pan, or in an air fryer. Toss with 1 tbsp extra virgin olive oil and 1 tsp paprika If using a sheet pan or glass/oven-safe individual containers, roast at 220°C (240?) for about 20 minutes, turning halfway. For an air fryer, cook at 200°C (400?) for 18-20 minutes, shaking the basket halfway.
Add Tofu
- Spread the tofu, greek yogurt, taco seasoning mixture over the roasted potatoes in a baking dish, then bake at 180°C for 10 minutes.
Add the Vegetables
- Scatter the diced 100 g (3 ½ oz) red capsicum, 100 g (3 ½ oz) zucchini, 250 g (1 cups) sweet corn kernels over the tofu layer. Bake at 180°C (360?) for an additional 15 minutes
Add Toppings (optional)
- Finish the nachos by adding your favuorite toppings like guacamole, sour cream, shredded cheese, or jalapeños for added flavour and texture.
Notes
Note 1 - Sweet Corn
I use a 400g tin that has been drained. This yields approx. 1 cup (250g) of the kernals. You could also use frozen (just make sure you thaw and pat dry)
Note 2 - Extra Firm Tofu
You can shred/grate extra firm tofu using a regular grater. This is what provides a really soft silky texture (almost like ground meat).
Note 3 - Mexican Seasoning
You can use your preferred store-purchased, or you can use my homemade taco blend seasoning which is completely customisable to suit your preferences.
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.
Nutrition
Calories: 498kcalCarbohydrates: 59gProtein: 26gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 15mgSodium: 640mgPotassium: 1726mgFiber: 11gSugar: 13gVitamin A: 1622IUVitamin C: 95mgCalcium: 246mgIron: 4mg
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