Baked Potatoes with Broccoli, Creamy Cheddar Sauce, and Crispy Tofu Bites
vegan, gluten-free (potentially), refined sugar-free
Adapted from recipes on Wallflower Kitchen and It Doesn't Taste Like Chicken.
Warm and comforting, these whole-food, complete-meal potatoes are one of my favorite things to make on a cold winter's day. If you've ever had the Cheddar-Broccoli-Baked Potato out at fast-food chains, you'll like this one even more! The addition of crispy baked tofu bites makes it a complete meal. Yes, potatoes take some time to bake, but you can bake the tofu, steam the broccoli, and make the sauce during that time and still have a little downtime to spare.
Adapted from recipes on Wallflower Kitchen and It Doesn't Taste Like Chicken.
Warm and comforting, these whole-food, complete-meal potatoes are one of my favorite things to make on a cold winter's day. If you've ever had the Cheddar-Broccoli-Baked Potato out at fast-food chains, you'll like this one even more! The addition of crispy baked tofu bites makes it a complete meal. Yes, potatoes take some time to bake, but you can bake the tofu, steam the broccoli, and make the sauce during that time and still have a little downtime to spare.
Serves: 2 as an entree, 4 as a side / Prep time: 20 min / Total time: 80 min
Ingredients:
For the potatoes
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Directions:
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*If you have a high-speed blender you don't need to pre-soak the cashews. **Nutritional yeast, commonly called "nooch" by vegans, is deactivated yeast with an amazing nutrition profile and a nutty, cheesy flavor. Look for nutritional yeast in the bulk bins, baking aisle, or supplements section at your grocery store. I use it to top pasta, pizza, salads, breads, rice, and popcorn, and it's used in many vegan cheese substitutes. For other recipes calling for nooch, see Crispy Kale Chips, Roasted Chickpeas, Tofu Scramble, Chickpea Noodle Soup, Soft Gruyere, Cauliflower Gratin, and Creamy Spinach-Artichoke Dip. In other words, if you don't already have some, you're going to want to buy some! ***As you can see there are lots of options for flavoring the sauce. Use the flavors you like. As long as it has cashews, nutritional yeast, and water, it will be good! If not using miso, you should definitely add a bit of salt (start at 1/4 teaspoon and taste). ****If you end up with extra tofu bites, refrigerate or freeze them for snacks or salad toppers. They will remain crispy! *****If you end up with extra cheddar sauce, refrigerate it. It makes an excellent dip for pretzels! |