Fully loaded vegan nachos made with crispy shredded tofu, black beans, onions, jalapeños, pico de gallo, avocado and cilantro. A perfect dish for meatless Monday's!
Is there anytime that nachos aren't a good idea? These vegetarian nachos are so simple to throw together and are allergy-friendly so everyone can enjoy them!
The shredded tofu is used instead of meat (adding additional nutrients, flavors and textures) but feel free to omit if you are running short on time.
Be sure to check out the variation section below to see what other toppings can be added to suit your current cravings!
Hosting? Highly recommend pairing the nachos with this simple watermelon margarita (non-alcoholic version, too). Cheers!
Jump to:
Vegan nacho ingredients
- Tortilla chips
- Shredded tofu (extra-firm tofu, avocado oil, salt, garlic, onion, dried or fresh cilantro)
- Diced onion
- Vegan cheese
- Black beans
- Diced jalapeños
- Avocado
- Pico de Gallo (or salsa)
- Fresh cilantro
How to make fully loaded vegan nachos
Here is a quick snapshot of how to make absolutely delicious sheet pan nachos with crispy tofu. Be sure to head to recipe card below for detailed step-by-step directions.
First, prepare the shredded tofu. Shred tofu with a box grater into a large mixing bowl. Then, season with garlic, salt, onion, and cilantro.
Next, sauté the seasoned tofu in a skillet with avocado oil until crispy.
Spread tortilla chips evenly on a sheet pan and top with onion, black beans, jalapeños, sautéed tofu & vegan cheese of choice.
Finally, remove from the oven and top with chopped cilantro avocado, and pico de gallo.
Tips for making the best vegan nachos
- Use thick tortilla chips: We love Zack's Mighty Organic tortilla chips for loaded nachos. Using a thicker tortilla chips helps to prevent the chips from becoming soggy and ensures you can really load them with all sorts of goodies.
- Don't be shy with the toppings: more is better in this recipe. They add texture and flavor, which guarantees a delicious batch of nachos.
- Melted cheese: not all vegan cheese melts the same. Follow Your Heart, Chao, and Violife are my favorite vegan cheese brands (that easily melt). If needed, switch the oven to broil for 2-3 minutes to fully melt the cheese.
Substitutions and variations
- Tortilla chips: sliced sweet potatoes or russet potatoes are a heartier alternative - check out these sweet potato nachos for a corn-free nacho option.
- Pickled jalapeños: swap with fresh or candied jalapeños
- Red onion: substitute with scallions or yellow onion
- Shredded tofu: tempeh will also work, just adjust seasonings and be sure to marinate for bold flavors. Pulsed walnuts sautéed with a chili powder or Mexican seasoning is also a great alternative! Alternatively, feel free to omit.
Other ingredients that can be added to the vegan loaded nachos AFTER baking;
- Guacamole
- Diced tomatoes
- Corn
- Olives (black or green)
- Vegan sour cream
- Vegan queso
- Scallions
- Hot sauce
- Chopped lettuce
- Spinach
- Arugula or dandelion greens
Storing homemade vegan nachos
Vegan loaded nachos are best fresh out of the oven. As they sit, they will become soggy, so it's best to bake and top immediately before eating.
To meal prep the nachos (or just to save time for quick dinners), the tofu and toppings can be stored until ready to use;
- Shredded tofu: cook and let cool. Store in an airtight container, in the fridge, for up to 5 days.
- Toppings: dice and prep nacho toppings and store in airtight containers for up to 3 days in the fridge.
The shredded tofu is also great on pizza, grain bowls, salads, wraps, and tacos. We only use about half of it in this recipe so experiment with the leftovers and let me know what you think in the comments below!
📋 Recipe
Vegan Loaded Nachos with Shredded Tofu
Equipment
- baking sheet
- cutting board + knife
- grater, mixing bowl, skillet & measuring spoons (for shredded tofu)
Ingredients
Shredded Tofu
- 15 oz block extra-firm tofu
- 2 tablespoons avocado oil
- ½ teaspoon each of salt and onion granules
- 1 teaspoon each of garlic granules and dried cilantro
Nachos
- 1 9oz bag tortilla chips (I used Zack's Mighty Organic Sea Salt)
- 1 cup vegan cheese (I used Violife Mexican Style Shreds)
- ½ cup black beans
- ½ cup diced red onion (about ½ a small red onion)
- ¼ cup diced jalapeños
- pico de Gallo
- diced avocado (I used ½ of a large avocado)
- ¼-⅓ cup chopped cilantro or cilantro microgreens
Instructions
- To make shredded tofu: drain and pat the block of tofu with a dish cloth to remove any access water. Grate tofu into a bowl with a handheld grater. Toss with salt, onion, garlic & cilantro. Warm a skillet over medium-low heat. Once warm add a tablespoon of avocado oil. Add shredded tofu and and drizzle with another tablespoon of avocado oil. Leave undisturbed for 3-4 minutes, stir, and let cook for another 4-5 minutes. Stir and remove from heat.*the tofu is being baked briefly so be sure not to over crisp or it will end up dry.
- While the tofu cooks, preheat oven to 350℉. Dice and prep nacho ingredients (onion, jalapeños, black beans, etc.) Line a sheet pan with parchment paper and add tortilla chips. Generously sprinkle with about ½ cup vegan cheese, diced red onion, jalapeños & black beans. Add crispy tofu* and top with the rest of the cheese (+ more if you desire such). Bake for 10-12 minutes or until the cheese has fully melted. *I use about half of the tofu prepared. Save the rest for leftovers or add to any grain bowl, salad or pizza!
- Remove from oven and top with diced avocado, pico de Gallo and fresh cilantro. Serve with additional salsa and guacamole - enjoy!
Notes
- Use thick tortilla chips: We love Zack's Mighty Organic tortilla chips for loaded nachos. Using a thicker tortilla chips helps to prevent the chips from becoming soggy and ensures you can really load them with all sorts of goodies.
- Don't be shy with the toppings: more is better in this recipe. It adds texture and flavors, which guarantees a delicious batch of nachos.
- Melted cheese: not all vegan cheese melts the same. Follow Your Heart, Chao, and Violife are my favorite vegan cheese brands (that easily melt). If needed, switch the oven to broil for 2-3 minutes to fully melt the cheese.
Comments
No Comments