Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits
User Reviews
5
Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits
Description
Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits begin by slicing russet potatoes into wedges and parboiling them until just tender. They are then patted dry, tossed in oil, salt, and pepper, and baked on parchment until crisp. Separately, firm tofu is pressed, cubed, and tossed with soy sauce, smoked paprika, garlic powder, sugar, neutral oil, and optional liquid smoke to mimic smoky bacon flavor. The tofu cubes are baked until edges are crisp and caramelized.
The cheese sauce is prepared from raw cashew nuts blended with nutritional yeast, garlic, lemon juice, onion powder, salt, dry mustard, water, and a starch like flour or cornstarch to achieve a creamy, thickened texture. This sauce offers a dairy-free cheese alternative to drizzle over the wedges. The combination provides contrasting textures: crisp potatoes, creamy sauce, and crunchy, smoky tofu bits.
The recipe includes soaking options for cashews to quicken blending and increase creaminess but notes blending and resting without soaking produces good results. This dish is suitable for vegan or dairy-free diets and offers a flavorful, hearty combination of components.
Ingredients
- 3 - 4 russet potato
- 2 teaspoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the cheese sauce:
- 3/4 cup cashew nuts raw
- 2 tablespoons nutritional yeast
- 1 clove garlic
- 2 teaspoons lemon juice
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard or 1/2 teaspoon of stoneground mustard, ground
- 1 cup water
- 1 teaspoon flour use corn starch or tapioca starch for gluten-free
- black pepper generous dash
For the tofu bacony bits:
- 7 ounces tofu firm or extra firm, pressed for 15 minutes
- 1 1/2 tablespoons soy sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar or maple syrup
- liquid smoke optional, a few drops
Instructions
- To make potatoes, slice the potatoes into the wedge size that you want and add to a large saucepan filled with water.
- Bring to a boil. Then continue to boil for 3-4 minutes or until the potatoes are just starting to get soft. Drain and pat well to dry for a few minutes.
- Then toss the potatoes with oil, salt, and pepper. Spread them on a parchment-lined baking sheet.
- For tofu bacony bits: slice up the tofu into small cubes then add the rest of the ingredients to the tofu bowl and toss well to coat.
- Spread these tofu cubes on another parchment lined baking sheet or a different parchment paper on the same baking sheet with your potatoes. Tofu might get cooked faster than the potatoes, so use a separate sheet. Spread it in an even single layer.
- Put it in the oven at 425 degrees Fahrenheit (220 c) . Check after 15 minutes if the tofu is starting to get crisp on the edges. Move the tofu around so that the tofu can crisp evenly .
- Remove the tofu once it's crispy depending on your oven. It might be done at 25 minutes or 30 minutes.
- Remove the potatoes when they are getting brown on some edges. That might take another 5-10 minutes.
- Make your cheese sauce by blending all of the ingredients until smooth. Transfer this cheese mixture into a saucepan over medium heat and cook it until the mixture has thickened evenly.
- You want to keep stirring it frequently because it will start to clump at the bottom.
- Once thickened, remove from heat. Serve the fries topped with the cheese sauce, tofu bacony bits, and green onion, and some black pepper if you like.
Notes
- Soaking cashews in hot water for 15 minutes softens them for smoother blending, though unsoaked blending with a rest period also works.
- For nut-free cheese sauce alternatives, use the provided nut-free queso substitute.
- Press firm or extra-firm tofu for at least 15 minutes before marinating to remove moisture and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 653mg | 27% |
| Potassium | 931mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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