Vegan Nachos
These loaded Vegan Nachos bring a delicious and wholesome plant-based twist to a classic game day snack. Easy to make with a savory tofu crumble over crunchy gluten-free tortilla chips along with fresh tomato salsa, creamy guacamole, melty plant-based cheese and more.
Ingredients
- 3-4 medium plum tomatoes diced (about 10-ounces/1 cup)
- 1 tbsp avocado oil or olive oil divided
- pinch of fine grain sea salt to taste
- pinch of cracked black pepper to taste
- 1/2 red onion finely chopped
- 12 oz block organic firm tofu sub with your favorite ground protein if desired. Use a combination of finely shredded king oyster mushrooms and finely chopped walnuts for paleo & Whole30.
- 1 tsp smoked paprika
- 1 tsp chipotle chili seasoning
- 1 tsp cumin
- ½ tsp garlic powder
- 1 bag grain-free/gluten-free tortilla chips we like Siete Grain-Free tortilla chips
- 2 avocados
- 3.5 oz vegan cheddar style cheese we like Violife or Treeline
- 2 limes
- 1 cup vegan sour cream such as Kite Hil
- 1 jalapeño thinly sliced
- Handful of fresh cilantro chopped
Instructions
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper or grease with some avocado oil spray or olive oil spray.
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Add the chopped tomatoes to medium bowl. Drizzle with 1/2 teaspoon oil, salt and pepper. Add the red onion and use a fork to toss until combined. Set aside.
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Heat the remaining oil in a nonstick frying pan on medium heat. Crumble the tofu with your hands into the pan. Cook for a few minutes while occasionally stirring with a wooden spoon, until the tofu starts to get crispy.
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Add the smoked paprika, chipotle chili seasoning, garlic powder, salt and black pepper and sauté for another 1-2 minutes. Remove from heat.
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Mash both avocados in a medium bowl. Squeeze in juice from half a lime and season with some salt and pepper, to taste.
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Arrange the tortillas evenly onto the baking sheet. Sprinkle with the grated cheese. You can do two layers of chips then cheese or just place the cheese on top.
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Place in the preheated oven for 8 minutes, or until the cheese has melted. Layer with the tofu crumble.
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Top with the tomato salsa and sour cream.
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Add the homemade guacamole.
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Cut the remaining 1.5 limes into slices and thinly slice the remaining red onion and place on top. Lastly, sprinkle on the jalapeno and coriander.
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Serve immediately.
Recipe Notes
The salsa, tofu crumble and guacamole can all be made a day in advance and refrigerated in separate airtight containers. The guac might start to brown a bit, but it'll still be delicious.