I don’t have a regular cooking schedule, like other people. My job as a food blogger often requires me to make a dinner recipe at 8 a.m. or a dessert recipe at 5 a.m., depending on my posting schedule. So, I spend a lot of time eating dinner for breakfast and breakfast for dinner. I made a huge platter of these loaded fries at 9 a.m. so I could get the perfect photo. I told myself I would try and save some and eat them for dinner, but the platter was gone by about 10 a.m. They are so good. I couldn’t stop myself. The spicy, crunchy tofu; the spicy adobo cheeze sauce; the sweet pineapple; the crispy fries; the toppings, oh lord, the toppings. They are addictive. You’ve been warned.
Reprinted with permission from Delicious AF Vegan by Lauren Boehme. Page Street Publishing Co. 2023. Photo credit: Lauren Boehme and Julie Grace.
Al Pastor Loaded Fries [Vegan]
Ingredients You Need for Al Pastor Loaded Fries [Vegan]
Al Pastor Tofu:
- 1 cup (240 ml) vegetable broth
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) apple cider vinegar
- 1 teaspoon Mexican dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ancho chile powder
- 1 chipotle pepper, finely chopped
- 1 teaspoon adobo sauce, from the can of chipotles
- 4 cloves garlic, finely chopped
- 1 (15-oz [425-g]) block extra-firm tofu, drained and pressed
For the Adobo Cheeze Sauce:
- 2 tablespoons (28 g) vegan butter
- 1 to 2 teaspoons (5 to 10 ml) adobo sauce
- 2 tablespoons (16 g) all-purpose flour
- 1 1/2 cups (360 ml) non-dairy milk
- Salt and pepper, to taste
- 1 1/2 cups (170 g) Vegan Cheddar-style shreds
For the Fries:
- 1 (1-lb [454-g]) package frozen
- French fries, cooked according to package directions (see Note)
- 1 (8-oz [227-g]) can crushed pineapple, drained
- Guacamole, vegan sour cream, salsa and fresh cilantro, for topping
How to Prepare Al Pastor Loaded Fries [Vegan]
- Make the tofu.In a large mixing bowl, whisk together the vegetable broth, olive oil, apple cider vinegar, oregano, cumin, salt, chile powder, chipotle pepper, adobo sauce and garlic.
- Break up the block of tofu into small chunks, just with your fingers, and put it into the marinade. Toss to combine, and press the tofu down into the marinade as much as possible. Let the tofu marinate for at least an hour; you can do this ahead of time and leave the tofu in the marinade for as long as you want.
- When you are ready to make the fries, preheat the oven to 450°F (232°C).
- Pour the tofu, marinade and all, onto a large baking sheet. Spread the tofu out evenly. There will be liquid at the bottom of the pan; that’s what you want. Bake for 20 minutes, toss the tofu and spread it back out. Bake for another 15 minutes, or until the tofu is golden brown and firm.
- Meanwhile, make the cheeze sauce.In a large nonstick skillet over medium heat, heat the butter. Once the butter is melted, add the adobo sauce, using 1 teaspoon (5 ml) if you want it a little less spicy and 2 teaspoons (10 ml) if you want it a little spicier. Whisk to combine. Add the flour, and whisk to combine and make a roux. Let it simmer for about 1 minute.
- Pour in the milk and a few pinches of salt and pepper. Whisk to combine, making sure there are no lumps of roux. Bring to a simmer, reduce the heat to medium-low, and let it simmer until the sauce thickens, 2 to 3 minutes.
- Add the Cheddar, and whisk frequently until the cheese melts into the sauce. Taste and adjust seasonings. Reduce the heat to low, and keep warm until you’re ready to put together the fries.
- Make the fries.When you are ready to put together the fries, put the cooked fries on a large platter. Layer about half the tofu, then half the cheeze sauce, then the rest of the tofu, the rest of the cheeze sauce,then the crushed pineapple. Top with guacamole, vegan sour cream, salsa and cilantro. Serve immediately.
You can also cook the French fries in an air fryer.
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