Vegan Loaded Nachos with Shredded Tofu
These nachos feel indulgent while being made entirely from plants. Hearty enough to serve as a meal, not just an appetizer. Fully loaded and easy to customize with your favorite toppings
Equipment
- baking sheet
- cutting board + knife
- grater and mixing bowl
- measuring cups and spoons
- medium-large non-stick skillet
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 9 oz bag tortilla chips I used Zack's Mighty Organic Sea Salt
- 1 cup Violife Mexican Style vegan cheese shreds
- ½ cup black beans, rinsed and drained or sub pinto
- ¼ cup red onion, diced optional
- ¼ cup pickled jalapeños, diced
- pico de Gallo measure with your heart as you top
- diced avocado I used ½ of a large avocado
- ¼-⅓ cup chopped cilantro or cilantro microgreens
Instructions
- Drain and pat the tofu dry. Grate into a large bowl using the large side of a box grater. Season with garlic granules, onion powder, dried cilantro, and salt. Toss to coat.
- Warm a skillet over medium-low heat and then add a tablespoon of avocado oil. Add the tofu and drizzle with another tablespoon of oil. Leave undisturbed for 3-4 minutes, stir, and cook for another 4-5 minutes until golden and crispy. Don't over cook here, as it will bake/crisp briefly in the oven too.
- Preheat oven to 350°F and line a sheet pan with parchment paper. Spread chips in an even layer. Add half the vegan cheese (½ cup), then the red onion, black beans, jalapeños, and tofu. Top with remaining cheese.
- Bake for 10-12 minutes until the cheese has fully melted. Switch to broil for 2-3 minutes if needed, just watch carefully to prevent the chips from burning.
- Remove from the oven and top with diced avocado, pico de gallo, and fresh cilantro. Serve immediately with extra salsa, guacamole, or vegan queso.
Notes
About half the shredded tofu is used in this recipe. Store leftovers in an airtight container in the fridge for up to 5 days. It's great on grain bowls, salads, wraps, tacos, and pizza.