Loaded Taco Baked Potatoes
These Loaded Taco Baked Potatoes are a nutritious and satisfying plant-based spin on a traditionally decadent dish. Tender baked potatoes provide the perfect foundation for a savory taco crumble made with tofu. White beans, plant milk, and a perfectly balanced blend of spices come together to make a creamy dairy-free nacho sauce. To finish these baked potatoes off, load them up with your favorite toppings, including chunky salsa, diced avocado, and cilantro, and enjoy!
Ingredients
- 4 medium potatoes or 2 large potatoes baked until tender
- Taco crumble:
- 8 oz firm tofu crumbled
- 2 tsp Chili powder
- 1 Tbsp dried onion flakes
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp dried oregano
- 1 1/2 Tbsp tamari sauce
- 2 Tbsp oil water, or vegetable broth
- Nacho sauce:
- 1/2 cup cooked cannelloni beans or white beans or choice
- 2/3 cup unsweetened plant milk
- 1/2 tsp Garlic powder
- 1/2 lime juiced
- 2 Tbsp Nutritional yeast
- 1/4 tsp Sea salt
- A dash Cayenne pepper optional
- Additional toppings:
- Chopped cilantro or scallions
- Chunky salsa or pico de gallo
- Diced avocado or guacamole
- Vegan sour cream
Instructions
- To make the baked potatoes, thoroughly wash potatoes and preheat the oven to 400° F. Pierce potatoes with a fork and place on a baking sheet. Bake for about 40 minutes, until tender when pierced with a fork. Remove from oven and set aside.
- To make Taco crumble, add oil or water to a skillet and heat over medium-high heat. Squeeze excess water from the tofu and crumble by hand or use a spatula to break up into small crumbles into the skillet. Add all seasonings and mix into tofu until evenly distributed. Cover with a lid, reduce heat to medium, and allow to cook for 5-7 minutes. Remove lid and continue to saute another 1-2 minutes until all the residual moisture has evaporated from the tofu. Remove from heat and set aside.
- To make nacho sauce add all the ingredients to a blender and blend for 30-60 seconds until smooth.
- To finish the loaded taco baked potatoes, slice potatoes down the center lengthwise, leaving the ends intact. Spoon generous portions of the taco crumble into the cavity of the potatoes in equal amounts. Drizzle with the cheesy nacho sauce, then top with salsa, diced avocado, and cilantro, or any vegan toppings you prefer. Enjoy!
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