Supreme Vegan Nacho Fries With Tofu Bacon Crumbles

1. For the tofu bacon crumbles, preheat oven to 425 degrees. Into a medium bowl, place crumbled tofu. In a separate small bowl, whisk together tamari, maple syrup, liquid smoke, and paprika. Pour tamari mixture over tofu, toss to combine, and marinate for 15 minutes. Onto a parchment-lined baking sheet, spread crumbles in an even layer. Bake for 25 to 30 minutes, tossing halfway through. Remove from oven, place on plate, and set aside.
2. For the nacho cheese, bring a pot of water to a boil. Add potato and carrots and cook until fork-tender, 6 to 8 minutes. Drain and transfer vegetables to a high-powdered blender along with remaining ingredients, and blend on high until smooth. Set aside.
3. For the French fries, wash potatoes and cut into ½-inch matchsticks, leaving skins intact. Into a large pot of cold water, add potatoes, bring to a boil, and cook until surface is just able to be pierced with a fork, about 6 to 8 minutes. Potatoes shouldn’t be too tender or soft.
4. Line 2 baking sheets with parchment paper. Toss potatoes with oil, paprika, salt, and pepper until evenly coated. Lay out on baking sheets spaced ¼-inch apart, being careful not to overcrowd. Bake for 45 to 50 minutes, flipping halfway through, until golden brown and crisp.
5. To assemble, divide fries among serving plates, layering them with nacho cheese and sour cream. Top with bacon crumbles, tomatoes, and chives, and serve immediately.